Idaho’s ANFP Dietary Manager Online Training Course
Module Registration deadline Module Start Date Human Resource Management Friday, December 7, 2018 Monday, December 31, 2018 Nutrition Friday, February 9, 2018
Monday, March 12, 2018 Foodservice Operations, Safety & Sanitation Friday, June 29, 2018 Monday, July 30, 2018
If you have questions about this course, contact Monica Perry @ 208.343.9735 or firstname.lastname@example.org
To get started:
- Read and print out the revised ‘Course Policy and Procedures’. By registering and paying for this course, you are acknowledging that you have read and understood the policies and procedures for this course.
- Enroll and pay for course. Our payment (CREDIT CARD Only) and registration process has changed. ‘How to Register’ is an instructional document that will take you through the registration and payment process step by step.
Effective with all new registrations, students must finish the course within 2 years of registration or re-enroll in the course paying full tuition ($899). Students that must retake a module during the first 2 years of enrollment, will be charged a $300 fee to retake a module.
All online course registrations are non-refundable & non-transferable.
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 unique educational model consists of three  modules in 12 months.
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, CFPP)
Students are eligible for student ANFP membership. Graduates may apply to sit for the credentialing exam, active ANFP membership, and upon successfully completing the exam may use the CDM, CFPP credential after their name.
Human Resource Management
January – February
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.
Nutrition Fundamentals & Medical Nutrition Therapy
March – July
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 Nutritionist Instructor has many years of 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.
Managing Foodservice Operations, Food Safety & Sanitation
August – December
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.
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.
This course blends the following components:
- the advantages of classroom learning with the conveniences and advances of online distance learning activities.
- 140 hours with a qualified Registered Dietitian Nutritionist (RDN) and Certified Dietary Manager (CDM, CFPP) preceptor for in–field learning activities
- 16 hours face-to-face classroom time to reinforce field learning experiences at the Idaho Health Care Association Annual Convention in July.
IHCA Annual Convention attendance is required for successful completion of the course.
Tuition: $ 899.00* includes: Tuition for all 3 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.
- Tuition does NOT include: Convention fees or textbooks.
- If a student is required to retake a module, there is a $300 fee.
- Travel, Accommodations & registration fees for the IHCA Convention are the responsibility of the student and/or their employer.
Preceptor: If you are unable to locate a Preceptor that meets the qualifications outlined for this course, a non-refundable service fee of $500 may be added to your tuition fee, and a preceptor will be provided.
Revised text now available at ANFP.
These textbooks are purchased separately and directly from ANFP. Books are offered at member pricing if you FIRST join ANFP as a Pre-professional. These textbooks need to be purchased through the “Marketplace” at: www.anfponline.org
Textbook ordering procedures available HERE.
New textbook titles are:
•Nutrition Fundamentals and Medical Nutrition Therapy, © 2018, author, Julie Zikmund, MPH, RD, LD
•Foodservice Management by Design, © 2018, author Dee Legvold, MPH, RD and Kristi Salisbury, RD, CDM, CFPP
PREREQUISITES to enrollment:
- be a high school graduate or have a GED certificate;
- be currently employed (at least part-time) as a food service employee in healthcare, corrections, or school lunch program, OR arrange for 140 hours of field experience in a food service department;
- submit a signed MOA from an administrator of a facility where you will complete your field experience;
- locate a Certified Dietary Manager & Registered Dietitian Nutritionist who meets ANFP’s qualifications that will act as your preceptor*;
- verify that you and your preceptor* feel comfortable with computers and can meet the technical requirements** listed;
- complete your own work with honesty and integrity. Copying other students’ work or copy & pasting from web resources is dishonest and may result in dismissal from the course.
* Preceptors must be a Certified Dietary Manager (CDM) & a Registered Dietitian Nutritionist (RDN) with no less than one year full-time equivalent employment, post-certification, in a practitioner role. He or she is responsible for guidance and supervision of students, and coordinates the field experience activities. Twenty-five (25) of the nutrition-related hours MUST be directly supervised by a Registered Dietitian Nutritionist.
The Idaho Dietary Managers Online Course is provided and approved through the following agents:
Association of Nutrition & Foodservice Professionals
406 Surrey Woods Dr
St Charles, IL 60174
The online course is offered in partnership with CWI:
College of Western Idaho
1450 S. Eagle Flight Way, Suite 2208
Boise, ID 83709
Office: (208) 562-2703
The online vehicle is provided by
Idaho Health Care Association
1524 W. Cayuse Creek Drive
Meridian, ID 83646
Office: (208) 343-9735