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Nutrition and Foodservice Professional Training Program Certificate
Semester Hours:  16
Effective Term: Fall 2016
Prerequisites: None
Corequisites: None


Program Description: Nutrition & Foodservice Professional (NFP) Training Program Certificate prepares food service workers and/or supervisors for management roles in health care facilities and various other food service establishments. This training program has been approved by the Association of Nutrition and Foodservice Professionals (ANFP). Upon successful completion, graduates are eligible to take the National Certification exam for the Certified Dietary Manager and the Certified Food Protection Professional credentials (CDM, CFPP).

Gainful Employment Disclosures per 34 CFR 668.6: ANFP Salary Survey 2012
The majority of participants (97 percent) indicated they had full-time positions. Over 68 percent indicated they were exempt (salaried). Based on this survey, the average annual salary was calculated at $47,201, this is a 4 percent increase compared to the 2008 survey.


Recommended Proficiencies: High School diploma or GED

Course Requirements
Core Requirements (16)

NTR104 Nutrition (3)
NTR223 Food Service Management (3)
NTR156 Foundations of Dietary Manager Internship (2)
NTR240 Clinical Nutrition (3)
NTR255 Medical Terminology, Labs & Food Drug Interaction (1)
NTR196 Dietary Manager Internship (4)

Students must earn a cumulative grade point average (CGPA) of at least a 2.0 on a 4.0 scale.

Students must earn at least one-third of the certificate credits from CAC.

Program Measurable Student Learning Outcomes
A. (Application Level) Use Basic Nutrition Concepts (CSLO 1)
(9 Classroom Hours, 0 Field Experience Hours)
A.1 Document Food Preferences and Customs
A.2 Identify Nutrition Concepts
A.3 Use Basic Nutrition Principles
A.4 Describe the Process of Digestion
A.5 Determine Basic Concepts of Medical Nutrition Therapy

1. (Knowledge Level) Section I: Gather Nutrition Data (8.5% of the exam) (CSLO 2)
(12 Classroom Hours, 15 Field Experience Hours)
1.1 Document Nutritional Information in the Medical Record
1.2 Interview Clients for Diet History
1.3 Conduct Routine Nutrition Screening
1.4 Use Nutrient Intake, such as Calories and Sodium
1.5 Identify Nutrition Problems and Client Rights

2. (Application Level) Section II: Apply Nutrition Data (8.5% of the exam) (CSLO 4)
(9 Classroom Hours, 10 Field Experience Hours)
2.1 Implement Diet Plans or Menus Using Appropriate Modifications
2.2 Implement Physician's Dietary Orders
2.3 Apply Standard Nutrition Care Procedures
2.4 Review Effectiveness of Nutrition Care Plan

3. (Application Level) Section III: Provide Nutrition Education (6.5% of the exam) (CSLO 3)
(3 Classroom Hours, 10 Field Experience Hours)
3.1 Help Clients Choose Foods from Selective Menus
3.2 Use Nutrition Education Materials
3.3 Adapt Teaching to Client Educational Needs

4. (Application Level) Section IV: Provide Foodservices (10% of the exam) (CSLO 2)
(18 Classroom Hours, 20 Field Experience Hours)
4.1 Check Meal Service for Food Quality, Portion Size, and Diet Accuracy
4.2 Manage the Preparation and Service of Special Nourishments and Supplemental Feedings
4.3 Implement Continuous Quality Improvement Procedures for Foodservice Department
4.4 Evaluate Food Acceptance Survey
4.5 Use Appropriate Resources to Modify Standard Menus to Suit Client Needs

5. (Evaluation Level) Section V: Hire & Supervise (9% of the exam) (CSLO 3)
(10 Classroom Hours, 14 Field Experience Hours)
5.1 Develop and Maintain Employee Time Schedules and Assignments
5.2 Define Personnel Needs and Job Functions
5.3 Interview and Select Employees
5.4 Manage Department Personnel

6. (Synthesis Level) Section VI: Develop Personnel and Communications (8.3% of the exam) (CSLO 2)
(10 Classroom Hours, 14 Field Experience Hours)
6.1 Implement Required Changes in Foodservice Department
6.2 Prepare, Plan, and Conduct Department Meetings
6.3 Present Work Procedures and Plans
6.4 Teach Employees
6.5 Justify Improvement in the Department Design and Layout
6.6 Meet Goals and Priorities for Department

7. (Application Level) Section VII: Professional Interaction (6.3% of the exam) (CSLO 3)
(8 Classroom Hours, 10 Field Experience Hours)
7.1 Represent Department at External Meetings
7.2 Communicate Client Information to Other Health Professionals
7.3 Participate in Client Care Conferences and Case Presentations
7.4 Participate in Regulatory Agency Surveys

8. (Synthesis Level) Section VIII: Manage Supplies, Equipment Use, Sanitation and Safety (24% of the exam) (CSLO 2)
(24 Classroom Hours, 28 Field Experience Hours)
8.1 Purchase, Receive, Store, and Distribute Food Supplies and Equipment Following Established Sanitation and Quality Standards
8.2 Protect Food in All Phases of Preparation, Holding, Service, Cooking, and Transportation Using HACCP Guidelines
8.3 Manage Physical Facilities to Ensure Compliance with Safety and Sanitation Regulations
8.4 Conduct Routine Maintenance Inspection of Equipment
8.5 Instruct Employees in Equipment Use and Maintenance for Sanitation

9. (Synthesis Level) Section IX: Manage Production (10.5% of the exam) (CSLO 2)
(12 Classroom Hours, 12 Field Experience Hours)
9.1 Prepare Standardized Recipes for Food Production
9.2 Specify Standards and Procedures for Preparing Food
9.3 Supervise the Production and Distribution of Food

10. (Synthesis Level) Section X: Manage Business Operations (8.4% of the exam) (CSLO 4)
(14 Classroom Hours, 17 Field Experience Hours)
10.1 Prepare Purchase Specifications and Supervise the Purchase of Food and Supplies
10.2 Manage Revenue Generating Services
10.3 Write Detailed Specifications for Capital Purchase
10.4 Supervise the Purchase of Food and Supplies
10.5 Monitor/Review Cost of Menus Against Budget and Guidelines
10.6 Implement Cost-Effective Procedures
10.7 Administer Salary and Wage Adjustment for Employees
Standards for Program
Nutrition & Foodservice Professional (NFP) Training Program has been approved by the Association of Nutrition and Foodservice Professionals (ANFP) located at 406 Surrey Woods Drive, S. Charles, IL 60174; 800-323-1908; www.anfponline.org.

Upon successful completion, graduates are eligible to take the National Certification exam for the Certified Dietary Manager and the Certified Food Protection Professional credentials (CDM, CFPP).