Registration

Begin course with any module, but must complete all of them.

Schedule

Module	Registration Deadline	Module Start Date
Nutrition Fundamentals and Medical Nutrition Therapy	February 17, 2025	March 17, 2025
Foodservice Operations, Safety, and Sanitation	June 27, 2025	July 28, 2025
Human Resource Management	December 6, 2024	January 6, 2025

If you have questions about this course, contact Leslie Bell, Program Director leslie4rd@gmail.com

Getting Started

Read and Print the 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

How to Register is an instructional document that will take you through the registration and payment process step-by-step.

Additional Information

Students must finish the course within two years of registration, or re-enrollment will be required at the full tuition price ($899).
Students desiring to retake a module during the first two years of enrollment will be charged a $300 per module fee.
All online course registrations are non-refundable and non-transferable.

Course Overview

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 (3) modules in 12 months. You can download the brochure HERE

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 CDM credentialing exam, active ANFP membership, and upon successfully completing the exam may use the CDM, CFPP credential after their name.

Human Resource Management

December – 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

July – 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.
150 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 in-person Lab time to reinforce field learning experiences in July.

Attendance at the Lab Hours during IHCA Convention in July (immediately following the successful completion of the Nutrition module), is required for successful completion of the course. Registration for Convention IS NOT included in the tuition for this course.

Fees

Tuition:

$899.00 includes all three 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: required IHCA Convention fees or textbooks.
If a student desires to retake a module, there is a $300 charge per module.
Travel, accommodations, and registration fees for the required lab hours at the July IHCA Convention are the responsibility of the student and/or the 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 (when available).

Textbooks:

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 HERE.

Required Textbooks (3rd Edition) are:

Requirements

Prerequisites:

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 both you and the Preceptor are comfortable with computers and can meet the technical requirements listed;
Complete your own work with honesty and integrity. Copying other students’ work or copy and pasting from web resources is dishonest and may result in dismissal from the course.

Preceptor Qualifications:

Must be a Certified Dietary Manager (CDM) and 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.

Technical Requirements:

Computer with following browsers Firefox 3 or later (preferred browser)
Safari 3 or later
Google Chrome 4 or later
Opera 9 or later
Personal e-mail address (not your work email)
Adobe 10 (or higher) free download

Partnership

The Idaho Dietary Managers Online Course is provided and approved and in partnership with the following agencies:

Association of Nutrition and Foodservice Professionals

PO Box 3610
St Charles, IL 60174-2165
800-323-1908

College of Western Idaho

Nampa Campus Micron Education Center
5725 E. Franklin Road
Nampa, ID 83687
Office: (208) 562-2703

Idaho Health Care Association

13945 W Wainwright Drive, Suite 101
Boise, ID 83713
Office: (208) 343-9735