Program of Study

Requirements

You have 6 months from your enrollment date to complete:

1. Submit a completed application and full payment (facility checks payable to UND or credit cards).
2. Purchase the required textbook at the same time as enrolling in the course.
3. Expect to spend classroom time:
   • Reading your assigned reading for each lesson
   • Complete the vocabulary exercises and practice quiz for each lesson
   • Complete the written assignments for each lesson and submit to the instructor
   • Complete all quizzes and exams online
4. Completion of all lessons with an 'S' or Satisfactory grade.
5. Completion of all exams with a 70% average or better.
6. Complete all course requirements within the allotted timeframe.

Upon successful completion, you may apply to sit for the CDM Credentialing exam. Visit the Certifying Board for Dietary Managers (CBDM) website to review the certification process.

You'll also be awarded with a certificate of completion from the University of North Dakota.

Learning Objectives

Healthcare and Your Facility

• Understand the role and responsibilities of healthcare facilities in our society.
• Understand the relationship of departments within a healthcare facility through an organization chart.
• Function within the role of dietary manager in relation to the dietitian and others in the department.
• Apply the facility's mission statement and code of ethics to your position and department.
• Recognize Federal, State or organizational regulations that apply to the dietary department.
• Use reference books and materials in your daily work.

Management Skills

• Direct others in the daily operation of the foodservice department.
• Use planning skills by writing policies and procedures, objectives, and job descriptions.
• Use effective management techniques.
• Identify the role of the computer in the foodservice department.
• Communicate with others—the patients, administrator, other managers, and the employees and clients — using good oral and writing skills.
• Work to keep employees motivated.
• Recognize the personal qualities desired in foodservice employees.

Controlling Functions

• Keep appropriate records for all areas of foodservice: employees, budgets, nutritional content of menus, purchasing and equipment.
• Conduct in-service and training programs.
• Apply problem-solving and work simplification principles.
• Understand the function of controlling through budgets and cost control measures.

Basic Nutrition

• Identify the changes in nutritional needs through the life cycle.
• Apply the MyPlate and the Dietary Guidelines for Americans to plan menus and evaluate menus for variety, appearance and practicality.
• Write general menus and adapt those menus to the needs of the modified diets.

Nutritional Care

• Understand the purpose and how to use a diet manual.
• Apply principles of modified diets to food preparation and service.
• Gather data for nutrition screening and evaluate patient intakes.
• Interview patients, keeping information confidential.
• Explain procedures for charting and/or patient care planning.
• Implement diet orders.

Systems Management

• Understand the importance of effective purchasing, receiving, storage and issuing (security) practices.
• Write specifications for food products and equipment.
• Carry out sanitation and safety procedures.
• Apply HACCP principles of food safety to procedures throughout the foodservice department.

Food Preparation and Service

• Choose appropriate cooking techniques to best use the resources of the department and personnel.
• Control the quality of the food prepared and served.
• Standardize recipes to meet the needs of the facility.
• Maintain high-quality food preparation and service of food.
• Understand the functions of different types of foodservice systems and food delivery systems.
• Take responsibility for the operation, cleaning and care of all foodservice equipment.
• Maintain ongoing programs of departmental evaluation.