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OC - Professional Ethics

OC - Professional Ethics

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20.00 Ethics CE Credits

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Description

How do professional ethics differ from your own personal ethics? Learn how to establish ethical principles, define ethical communication, interpret ethics and the law, relate ethics to management situations, and more. This is an essential course for all Certified Dietary Managers.

Learning Objectives

Upon completion of this course, the successful learner will be able to:

  • Establish ethical principles
  • Analyze ethics codes
  • Define ethical communication
  • Use networking
  • Interpret ethics and the law
  • Relate ethics to management situations

***PLEASE NOTE: A planned migration to a new learning management system is taking place June 2019. Any courses in progress, but not complete as of 5/31/19 will need to be restarted and completed in the new learning management system after 7/1/19.

No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.

Level IIThis course is a level II continuing competence.
To view continuing competence level descriptions, visit the ANFP website.

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    © 2016 Association of Nutrition & Foodservice Professionals

    © 2016 Association of Nutrition & Foodservice Professionals