Idaho's ANFP Dietary Manager Online Training Course

Registration is now open for the
"Food Safety & Sanitation"
 module.
The deadline to register is Friday, October
3, 2014.
The module begins on Monday, October
27, 2014.

 

» Register Online «

There is now an online program to become a Certified Dietary Manager/Certified Food Protection Professional (CDM/CFPP).

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Idaho Health Care Association in partnership with College of Western Idaho, Center for Workforce Development offer you an ANFP (Association of Nutrition & Foodserve Professionals) approved 12-month Dietary Manager Training course.  This online distance learning course is designed for students who are looking for a career change or are currently employed in foodservice but aspire to be credentialed as a Certified Dietary Manager, Certified Food Protection Professional. (CDM,CFFP).  The Course consists of four [4] training modules and practical field experience hours that will satisfy the mandatory education hours to be eligible to take ANFP's (previously DMA) national credentialing exam.  Please note: This course is only open at this time to those who can be in attendance in the mandatory 26 hour classroom portion of the class IN IDAHO, in July.

If you still have questions after reviewing the information available here, please contact Monica Perry, Program Director and Instructor by phone: 208-890-5083 or email: l-m.perry@msn.com

Features include:

  • Nutrition & Medical Nutrition Therapy for Dietary Managers
  • Managing Food Service Operations
  • Human Resource Management
  • Food Safety and Sanitation
  • Hands on practical field experience
  • 50 hours Supervised field learning experiences with a Registered Dietitian
  • Start at the beginning of any module
  • Complete class work in the comfort and convenience of your own home
  • Attend IHCA-ICAL Convention for your 26 hours required Registered Dietitian preceptor hours

ANFP Program Information Guide:

 

Online Module Descriptions

Nutrition & Medical Nutrition Therapy [MNT] For Dietary Managers

This module emphasizes nutrition, nutrition screening, and the care planning process. You will develop an understanding of health conditions and related diet planning that is important for the prevention and/or treatment of various diseases.  Your Registered Dietitian Instructor has many years experience working in healthcare and will facilitate your learning how to gather information for a nutrition screen, identify people at risk of malnutrition & dehydration, and make appropriate referrals to a Registered Dietitian.


Management of Food Service Operations

This module is designed to instruct any food service professional working in a facility serving meals to a large population including schools, health care facilities, and correctional facilities. You will be introduced to various service & delivery systems, menu writing, recipe standardization, inventory control, purchasing, receiving and storage, food production, budget management and financial controls.  This course meets and exceeds the American School Food Service Association requirements for certification.


Human Resource Management

This module is designed for individuals working as a manager or supervisor in the food service industry. Content includes:  staffing, scheduling, motivation & empowerment, performance reviews, change & diversity, recruitment & retention, leadership, policy and procedure development, staff development, and personal professionalism. 


Food Safety and Sanitation

Foodborne illness is a major public health concern.  The CDC estimates there are over 76 million occurrences of foodborne illnesses in the US each year.  In this module you will learn the causes & prevention of foodborne illness, proper receiving & storing, preparation & cooking, holding & serving of food to prevent illness.  This module will also emphasize the difference between cleaning and sanitizing the kitchen, its equipment and all components according to each state’s food code and industry standards.  This module has been reviewed & approved by the State of Idaho’s Food Protection Unit as meeting the “Demonstration of Knowledge” requirement of the Idaho Food Code.

 

Course Description and Structure

Course Description

A certified dietary manager is a trained food service operations professional that manages the food service department of healthcare facilities, schools and correctional institutions.

This online distance learning course is designed for students who are looking for a career change or are currently employed in food service but aspire to be credentialed as a Certified Dietary Manager, Certified Food Protection Professional. (CDM,CFFP)

Students are eligible for student ANFP (previously DMA) membership. Graduates are eligible to apply to take the credentialing Exam, active ANFP membership, and upon successfully completing the Exam may use the CDM, CFPP credential after their name.

Course Structure

This unique educational model consists of 4 modules to keep even the most highly motivated student on track to successfully completing the course in 12 months. This course blends the following components:

The advantages of classroom learning with the conveniences and advances of online distance learning activities.

100 hours with a qualified Registered dietitian (RD) and/or Certified Dietary Manager (CDM,CFPP) preceptor for infield learning activities.

50 hours of quality RD preceptor time to reinforce field learning experiences through 3 - 8 hour RD Instructor directed projects and  26 hours of mandatory in-person classroom time at the Idaho Health Care Association (IHCA-ICAL) Annual Convention in July.

NOTE: Your attendance in the convention is required for successful completion of the course.

 

Academic Calendar

Dietary Managers Online Training Course Schedule

January – March March – July August – October November – December

“Orientation-to-Course & Technology” Conference Call for Students
Preceptor Orientation Conference Call

Human Resource Management

Nutrition & Medical
Nutrition Therapy

Managing Food
Service Operations

Sanitation &
Food Safety

RD preceptor classroom-reinforced (field) learning activities

RD Instructor-
directed project

8 hours

IHCA-ICAL Annual Convention
(Boise)
26 hours

RD Instructor-
directed project

8 hours

 

RD Instructor-
directed project

8 hours

 

Certificate of Completion

 

Prerequisites

Prerequisites to enrollment:

  • You must be a high school graduate or have a GED certificate.
  • You must be currently employed (at least part-time) as a food service employee in healthcare, corrections, or school lunch program, OR arrange for 100 hours of field experience in a food service department.
  • You must submit a signed MOA (Memorandum of Agreement) from an administrator of a facility where you will complete your field experience.
  • You must locate a Certified Dietary Manager who meets ANFP’s qualifications that will act as your preceptor.
  • You must verify that you and your preceptor feel comfortable with computers and can meet the technical requirements listed.
  • You must complete your own work with honesty and integrity. Copying other students’ work or copy and asking from web resources is dishonest and may result in dismissal from the course.

 

Cost of Tuition, Fees and Supplies

$860.00 includes:

  • Tuition
  • All 4 online training modules for the 12 month course

Fees paid are non-refundable and non-transferable once the student begins their first training module of the course.  Students that pay tuition but never start course, may receive a refund minus cancellation fee $100.

IHCA-ICAL Convention fees are paid by your facility. For students that are not employed by either a member facility, correctional institution, educational instruction or are not employed in healthcare food service, please contact IHCA-ICAL for workshop and convention price information.

The two required text books for the class are:

  • F Allen, MS, RD, Susan Davis. 2012.  Managing Foodservice & Food Safety
    St. Charles, IL: Association of Nutrition & Foodservice Professionals.  ISBN #: 0-9753476-9-1
  • F Allen, MS, RD, Susan Davis. 2012  Nutrition Concepts & Medical Nutrition Therapy
    St. Charles, IL: Association of Nutrition & Foodservice Professionals.  ISBN #: 0-9753476-8-3

These books are purchased separately and directly from ANFP (previously DMA). Student pricing information will be sent in the "Welcome Packet" following registration.

Price and ordering information for textbooks can be obtained by visiting the marketplace on ANFP's website at: www.anfponline.org External link icon.

Minimum Equipment Requirements:

  • Computer
  • Internet connection
  • Best browsers - Internet Explorer, Firefox, Safari, Google Chrome
  • PDF Reader - download Adobe Reader (free) External link icon
  • Printer

 

Program Approval Information

Approval for the Dietary Managers Online Course is provided through the following agents:

Association of Nutrition & Foodservice Professionals (Course Approval Authority)
406 Surrey Woods Dr
St Charles, IL 60174
800-323-1908

Mission Statement: ANFP is the premier association for Food Service Managers, Directors and those aspiring to careers in food service management.

ANFP's online course is offered in partnership with:

College of Western Idaho
2323 S. Vista Avenue, Suite 201
Boise, ID 83705
Office: (208) 562-2549

Mission Statement: The College of Western Idaho provides affordable, quality teaching and learning for all regardless of time and distance.

Vision: Opportunities for all to excel at learning for life!

The College of Western Idaho delivers college credit instruction, certificates and degrees through its memorandum of understanding with the College of Southern Idaho (CSI).  CSI is accredited through The Northwest Commission on Colleges and Universities (NWCCU). The Northwest Commission on Colleges and Universities is a regional postsecondary accrediting agency recognized by the U.S. Department of Education and the Council for Higher Education Accreditation (CHEA). 425-558-4224

Mission Statement: The Northwest Commission on Colleges and Universities (NWCCU) is an independent, non-profit membership organization recognized by the U.S. Department of Education and the Council for Higher Education Accreditation (CHEA) as the regional authority on educational quality and institutional effectiveness of higher education institutions in the seven state Northwest region of Alaska, Idaho, Montana, Nevada, Oregon, Utah, and Washington. It fulfills its mission by establishing accreditation criteria and evaluation procedures by which institutions are reviewed.

 

Program Support is Provided by:

Idaho Health Care Association
1524 West Cayuse Creek Drive
Meridian, ID 83646
Phone: (208) 343-9735
Fax: (208) 342-6891
www.ihca-ical.org

Mission Statement: IHCA-ICAL is a member driven association whose mission is to provide the unified voice of our members for the betterment of the profession and the residents they serve. This is done through an engaged membership that drives quality, standard of care ad delivery of service to residents. We arm our membership with innovation, knowledge and the public policy to support their work and build our influence in Idaho and beyond.

Idaho ANFP
Deanna Gillette
931 Ethridge Pl
Boise, ID 83704
(208) 375-4649

Mission Statement: The Idaho Association of Nutritional & Foodservice Professionals is an alliance of food service managers and directors devoted to providing quality food in a safe environment for the people we serve.; We share strength & knowledge, striving for excellence and the highest ethical standards."

American Healthcare Association
201 L Street, N.W.
Washington, DC 20005
Phone: (202) 842-4444
Fax: (202) 842-3860
www.ahcancal.org External link icon

Mission Statement: We are a profession dedicated to transforming health and health care into a spectrum of valued, fully compensated care and service utilizing modern, technology-based systems resulting in high quality care and services at the lowest sustainable overall cost. Our goal is to provide a spectrum of patient/resident-centered care and services which nurture not only the individual’s health but their lives as well by preserving their connections with extended family and friends, and promoting their dignity.