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
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»
Basic Baking is a course that focuses on the fundamental principles and techniques of baking.
5.00 General CE Credits
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 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»
“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»
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
Carvings can be fun and a great way to increase your knowledge and skills in the nutrition and foodservice department.
Preparing great soups can bring kudos to your foodservice and save money.
20.00 General CE Credits
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»
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»
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»
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»
5.00 Sanitation CE Credits
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»
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»
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»
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»
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»
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.
Learning to maximize our menus through the use of tracking systems and different tools, we are able to create a system of standards that can be easily followed and adhered to. Maximizing our menus amore»
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»
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.
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»
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.
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»
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.
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»
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»
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»
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»
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»
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