0025 - NFPT-Nutrition Foodservice Professional Training Pathway I
Course Description
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Our ANFP-approved Nutrition and Foodservice Professional Training is designed for working professionals looking to prepare for the Certifying Board for Dietary Manager's CDM Credentialing Exam. The program meets the ANFP requirements for 120 hours of online didactic information and 150 hours of field experiences.
Field Experience Requirements:
- Complete 150 hours
- Of the 150 hours, 52 must be directly precepted as follows:
- 25 hours of non-nutrition-related fieldwork
- 27 hours of nutrition-related fieldwork
- Of the 150 hours, 52 must be directly precepted as follows:
Preceptor Requirements:
Each student is required to find a preceptor to coordinate all fieldwork and directly supervise 52 of those hours. Students should find their preceptor before they register for the course.
The preceptor must:
- be a Registered Dietitian Nutritionist (RDN)
- or a state-approved Licensed Dietitian (LD)
- or with the approval of the Program Director, a Dietetic Technician, Registered (DTR) with at least one year of practitioner experience (updated May 2021).
- have six months of experience related to the subject matter
- at least one year of full-time employment
- Coordinate the entire 150 hours
If the RD or LD cannot be a preceptor for the entire time, a Certified Dietary Manager/Certified Food Protection Professional (CDM/CFPP), Dietary Technician Registered (DTR) or If the RD or LD cannot be a preceptor for the entire time, a Certified Dietary Manager/Certified Food Protection Professional (CDM/CFPP), Dietary Technician Registered (DTR) or with the approval of the program director, other healthcare foodservice professionals (like Executive Chefs and Directors of Foodservice) who have a minimum of five years of work experience in a managerial or supervisory capacity in non-commercial foodservice that includes third-party oversight, such as CMS, TJC, state department of health, etc. may oversee the 25 hours of non-nutrition related fieldwork. (Updated May 2021)
Learner Outcomes
By the end of this course, students will:
- Utilize the systems approach to procure, produce, and serve food to all customers
- Provide a safe and sanitary environment for employees
- Exercise fiscal accountability
- Utilize human resource management techniques
- Provide appropriate quality nutritional care for the client
- Meet all licensing and regulatory agency standards
- Constantly strive for improved performance
- Utilize business, marketing, and public relation skills to improve foodservice and nutrition to peers, patients, and community
