Program of Study

Course Requirements

You have 2 months from your enrollment date to complete:

1. Submit a completed application and full payment (facility checks payable to UND or credit card).
2. Purchase the required textbooks at the same time as enrolling in the course.
3. Expect to spend 120 hours for 2 months (20+ hours per week) in classroom work, divided into some hours for each lesson:
   
   1. Reading your assigned reading for each lesson
   2. Complete the vocabulary exercises and practice quiz for each lesson
   3. Complete the written assignments for each lesson and submit to the instructor in Blackboard
   4. Complete all quizzes and exams online
4. Complete assigned projects requiring implementation of learning objectives
5. Become familiar with all aspects of institutional foodservice operations
6. Gain proficiency in foodservice operation tasks
7. Completion of all lessons with an 'S' or Satisfactory grade in Blackboard, OR "complete" in Blackboard Ultra.
8. Completion of all quizzes and exams with a 70% average or better.
9. Complete all course requirements within the allotted timeframe.

Once you have successfully completed the Pathway III(b) Training and meet all current CBDM eligibility requirements including a minimum of two years of full-time non-commercial foodservice management work experience*, you're eligible to take the CDM, CFPP Credentialing Exam®. The UND Certificate of Completion, an Employment Verification Form and job description should be submitted to the CBDM when applying for the CDM, CFPP Credentialing Exam®. The exam is offered year-round using computer based testing.

Visit the Certifying Board for Dietary Managers (CBDM)website to review the certification process.

Healthcare and Your Facility

• Recognize the role and responsibilities of healthcare facilities in our society.
• Illustrate the relationship of departments within a healthcare facility through an organization chart.
• Demonstrate the role of a dietary manager within the foodservice department.
• Apply the facility’s mission statement and code of ethics to their position and department.
• Interpret Federal, State, or organizational regulations that apply to the dietary department.
• Assemble appropriate reference books and materials to aid in daily work.

Management Skills

• Direct others in the daily operation of the foodservice department.
• Prepare policies, procedures, objectives, and job descriptions.
• Justify effective management techniques.
• Communicate orally and in writing effectively with others (patients, administrator, managers, employees, clients, etc.).
• Create a motivating work environment.
• Distinguish personal qualities that are desired in foodservice employees.

Controlling Foodservice Functions

• Collect appropriate records for all areas of the foodservice department.
• Conduct in-service and training programs.
• Apply problem-solving and work simplification principles.
• Employ fiduciary responsibility through cost control and budgeting.

Basic Nutrition

• Identify the changes in nutritional needs throughout the life cycle.
• Apply the MyPlate and Dietary Guidelines for Americans to plan and evaluate menus regarding variety, appearance, and practicality.
• Create general menus and adapt them to fit the needs of modified diets.

Nutritional Care

• Explain the purpose of the diet manual.
• Demonstrate proper use of the diet manual.
• Apply principles of modified diets to food preparation and service.
• Select appropriate data for nutrition screening and evaluation of client intakes.
• Comply with client confidentiality requirements in all interactions, including but not limited to the access of medical records, client interviews, family interactions, etc.
• Explain procedures for charting and/or client care planning.
• Implement diet orders.

Systems Management

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

Food Preparation and Service

• Select appropriate cooking techniques to best use the resources of the department and personnel.
• Assess the quality of the food prepared and served.
• Prepare standardized recipes to meet the needs of the facility.
• Appraise high-quality food preparation and service of food.
• Interpret the functions of different types of foodservice systems and food delivery systems.
• Demonstrate responsibility for the operation, cleaning, and care of all foodservice equipment.
• Assess ongoing programs of departmental evaluation.