3.00 Ethics CE Credits
3.00 General CE Credits
The menu is the starting point for many decisions involving purchasing, production, and service of food.
Learning to optimize our menus by using tracking systems and different tools, we can create amore»
5.00 General CE Credits
This course will help you define stress, pressure, and burnout, recognizing the unique ways they show up for you. You will be able to evaluate your work and lifestyle to identify opportunities for hemore»
In this course you will learn how to attract the best candidates for the job as well as how to offer those candidates the best experience in the market. This course will show you how talent managemenmore»
This course is intended to assist facilities with all aspects of emergency planning, including overview planning, staff training, and safe food handling.
5.00 Sanitation CE Credits
Resident Rights is mainstream in the long-term care community. This course reviews the recommendations of the Dining Practice Standards from the Pioneer Network, along with recent trends and data thmore»
In this one hour course, learn what it means to be professionally ethical. Become familiar with the CDM, CFPP Code of Ethics and how this provides a guide for you through decisions you are faced withmore»
1.00 Ethics CE Credits
Long-term care for the 20th century has its mission to create a care environment for our seniors that will promote quality of life and quality of care mutually. The residents’ abilities to achieve sumore»
People and their behavior form the culture of the organization or department. When an organization is going through culture change, the psychological element needs to be a focus.
Change is inevitable and to keep up with change, we need to adapt our skills to successfully lead our teams. In this course, discover the leadership skills needed through the change process.
The ability to build and empower a team is essential to the success of a leader. In this course, we will look closely at building relationships with your team and its impact on team dynamics.
Managing your foodservice department and staff requires essential leadership skills. In this course, we will identify tips to develop your leadership skills as you move from team member to leader.
What kinds of ideas might you be seeking approval for? Are you looking for approval for a kitchen remodel or redesign project to ultimately improve efficiencies and workflow? Or, are you wanting admore»
Operating the food service in any establishment can be challenging and complex with many opportunities for food to become unsafe. In healthcare settings, where Certified Dietary Managers (CDMs) workmore»
Understanding the basics of space planning and design can be a benefit for any foodservice operator. Understanding the stages and processes of foodservice design, allows CDMs, Food Service Directorsmore»
Healthcare has moved into a new phase; and at the heart of the industry is the desire to create positive experiences for residents and patients. Improved patient and resident satisfaction scores is more»
One of the most important parts of food service is learning to serve guests safely and effectively. This course provides the standards and common industry practices on how to serve our guests safelymore»
Food allergies have been a “hot topic” in the nutrition literature and seem to be on the rise in the United States. In this course, the CDM will be able to identify common allergens, read labels lookmore»
What is the role of fortified foods or nutrition supplements in nutrition care? “Fortification vs. Supplementation” will examine the common terms used for this discussion and how these foods can be umore»
“Comfort Foods and Comfort Care” allows the CDM to discuss the current trends in providing comfort foods, how to incorporate these foods into the healthcare menu and to understand the relationship bemore»
Obesity is now considered a public health crisis and epidemic in the United States. It is interesting though, that in the healthcare world, unintentional weight loss is also a serious condition. Thismore»
Foodborne illness is a common and costly public health problem. The Center for Disease Control (CDC) estimates that 1 in 6 Americans or approximately 48 million people gets sick each year by consuminmore»
More and more foodservice establishments are changing their food purchasing practices to include products sourced locally. This course will help you define what “local means and what food products armore»
Basic Baking is a course that focuses on the fundamental principles and techniques of baking.
Carvings can be fun and a great way to increase your knowledge and skills in the nutrition and foodservice department.
Need some tips and tricks for presenting food? This course focuses on showing you how to look at food presentation and create a strategy for your events and meals to really help you stand out. You wmore»
When it comes to planning meals for parties, celebrations and holidays, it’s important to know what specific traits and qualities make them unique. In this course, you will learn about what specificmore»
Nutritional status is not improved if the foods we offer clients are not consumed, so getting our clients to consume food is very important. Learn how to properly season food so that clients will wamore»
Upon completion of this course, learners will be able to describe workflow development both human and material. Learners will also be able to investigate motion economy in their own facility and summmore»
Preparing great soups can bring kudos to your foodservice and save money.
20.00 General CE Credits
Learners will review the history of the FDA Food Code and its implementation. You will use flash cards, word searches, video clips, and other interactive media to evaluate the 2013 FDA Food Code orgmore»
15.00 Sanitation CE Credits
If your job responsibilities include clinical nutritional care, this course is for you! You will learn how to read the daily language of medicine in medical records and on care plans.
This online leadership training is offered exclusively for active ANFP volunteers. The interactive course will help chapter and district leaders learn to plan an educational meeting.
1.00 General CE Credits
This course is designed to help chapter president's understand their roles and responsibilities, as well as all other officer's responsibilities, the 'how to's' of succession planning and conducting more»
This course is designed to help chapter treasurer's understand their roles and responsibilities, financial best practices, 'how to's' and resources available to ensure their success while serving in more»
This course is designed to help chapter secretary's understand their roles and responsibilities, the 'how to's' of preparing minutes, overseeing the newsletter editor and recruitment efforts of the mmore»
This course is designed to help chapter newsletter editors understand their roles and responsibilities, the ‘How-Tos’ of preparing a timely, engaging, relevant, and professional newsletter, complete more»
This course is designed to help chapter brand ambassadors understand their role and responsibilities. The course includes best practices, how to’s and additional information to ensure the success of more»
This course is designed for new chapter leaders or any chapter volunteer that is interested in serving on the board in the near future.
This online leadership training is offered exclusively for active ANFP volunteers. This interactive course will help chapter and district leaders learn about their roles as volunteers and the relatimore»
This course is designed for chapter leaders/ volunteers to support the chapter's recruitment and retention efforts when seeking new members and volunteers.
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