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 Ass
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