Help Icon

HEA7317

Course
HEA7317
Course Title
Food Systems Management By Design

Description

A Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) is responsible for the management of food operations in a dietary department. This includes the management of food service personnel, food/kitchen supplies and the routine nutritional aspects of food service. Working with a Registered Dietitian, the dietary manager assists in providing quality nutritional care. The Nutrition and Food Service Professional program at Central Piedmont Community College is approved by the Association of Nutrition & Foodservice Professionals (ANFP)

This program 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) The curriculum focuses on the fundamentals of culinary science, sanitation, nutrition, and sound management practices.

Students are eligible for student ANFP Pre-Professional 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. (www.anfponline.org).

This educational model for the Nutrition and Food Service Professional program consists of two modules in 12 months, with courses held in the evenings at a Central Piedmont campus.

HEA 7317 Food Systems Management

HEA 7318 Medical Nutrition Therapy

Fifty (50) field hours are required per each class.   A Registered Dietitian must supervise field hours for HEA 7318 Medical Nutrition Therapy and a CDM or RD must supervise hours for the HEA 7317 Food Systems Management.

Benefits of becoming a Certified Dietary Manger

DM, CFPPs are experts at managing dietary operations. They are trained and qualified to administrate menus, food purchasing,  and  food  preparation;  and  to  apply  nutrition  principles,  document  nutrition  information,  ensure  food  safety, manage work teams, and much more.

According to the Association of Nutrition and Foodservice Professionals 2012 Salary & Benefits Survey the range was from $36,401 to $52,094.  It varies according to location of facility, employment status, position, number of employees reporting to you, and geographic region

Objectives

The learner will become proficient in human resources and menu development.

Upon successful completion of the Nutrition and Food Service Professional program:

The ANFP CDM, CFPP credentialing exam is offered on demand.  The exam is a 160 question, computer- based exam.  Fees for the exam is $399 which is not included in the course tuition.

The Certifying Board of Dietary Managers offers year round certification testing through a 3rd party testing company.  Candidates will be able to register for their certifying exam as soon as they are eligible and are not limited by testing date windows.  This offers examinees more flexible scheduling opportunities.

Additional study materials can be found on the ANFP website. (www.cbdmonline.org/exam-prep/credentialing-exam-study-materials)

Additional information regarding the ANFP CDM, CFPP credentialing exam can be found on the ANFP website (https://www.cbdmonline.org/exam-prep/credentialing-exam-faq).

All book prices and exam fees are subject to change without notice.

Content

Chapter 1: Meal Service and Menu Style
Chapter 2: The Foundation of the Department
Chapter 3: Prepare Standardized Recipes for Food Production
Chapter 4: Standards and Procedures for Preparing Food
Chapter 5: Food Production Systems
Chapter 6: Preparation and Delivery of Between Meal Snacks Supplements
Chapter 7: Evaluate Food Acceptance and Satisfaction
Chapter 8: The Quality Process
Chapter 9: Position Analysis and Staffing Needs
Chapter 10: Recruit, Select and Hire Employees
Chapter 11: Ongoing Employee Education
Chapter 12: Employee Scheduling and Assignments
Chapter 13: Manage Department Personnel
Chapter 14: Plan and Implement Department Goals
Chapter 15: Manage Professional Communications
Chapter 16: Change Management
Chapter 17: Safe Food Handling: Personnel
Chapter 18: Safe Food Handling: Purchasing, Receiving and Storage
Chapter 19: Safe Food Handling: Food Preparation
Chapter 20: Safe Food Handling: The Physical Plant
Chapter 21: Manage the Operating Budget
Chapter 22: Manage the Capital Budget
Chapter 23: Department Design and Layout
Chapter 24: The Purchasing Process
Chapter 25: Revenue and Cash Handling
Chapter 26: Monthly Operating Statement and Variance Report

Prerequisites

Requirements

It is highly recommended that prospective students be currently working in a healthcare dietary department (at least part time) and have access to a qualified preceptor as well as a ServSafe certification (or concurrently enroll in a ServSave course). Students that are not currently working in a facility with a qualified preceptor, are still required to complete the 50 preceptor hours per class.  Faculty advisors can assist in locating a qualified preceptor to supervise the student.   If you receive CP departmental permission to register, you must do so within 12 months.

Student’s health records including immunization documentation, 12 panel drug screening, a physical exam and a criminal background check must be completed prior to placement for preceptor hours.  The costs for these checks may be at the student’s expense.  The Student Health Record for Health Career Programs packet can be obtained by emailing John LaTour at john.latour@cpcc.edu.

Notification of declination from background checks or health screens could prevent students from entering the Nutrition & Food Service Professional Program and may impact the ability to work in the healthcare field.

Steps to Apply

  1. Students must be at least 18 years old and possess a high school diploma or GED
  2. Prospective students should schedule and take the ACCUPLACER assessment.  The required score is 64 or higher in the reading section and 55 or higher in the math section
  3. Prospective students should submit an email, fax or written request for approval to register to John LaTour at john.latour@cpcc.edu or by calling 704.330.2722 ext. 7672.  Fax: 70433.4641.  All requests must show a CP Student ID and full contact information. 
  4. Any student who does not take the ACCUPLACER assessment may request a waiver.  To do so, the student must submit a college transcript showing completion of courses. All requests must show a Student ID number and full contact information.
  5. Because this is a non-degree program, it is not eligible for financial aid.  CPCC registration, fees and textbooks: Approximately $900 (total for the three required classes).

 

Class Materials

Textbooks must be purchased through the Association of Nutrition and Food Service Professionals at www.anfponline.org/studentsBooks for this program are not available at Central Piedmont’s book stores. Students should allow adequate time for shipping when ordering books and materials.

  • Nutrition Fundamentals and Medical Nutrition Therapy 2nd Edition @2018 ISBN 978-0-4659-3
  • Food Service Management – By Design 2nd Edition @2018 ISBN 978-0-692-04658-6
  • ServSave Essentials, 7th edition with online voucher (included in the price of class).

Method of Instruction

Lecture, guest speakers, field trips, hands-on kitchen hours

Evaluation

Exams, classroom participation