Program of Study
You have 2 months from your enrollment date to complete:
- Submit a completed application and full payment (facility checks payable to UND or credit card).
- Purchase the required textbooks at the same time as enrolling in the course.
- Expect to spend 120 hours for 2 months (20+ hours per week) in classroom work, divided
into some hours for each lesson:
- 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 in Blackboard
- Complete all quizzes and exams online
- Complete assigned projects requiring implementation of learning objectives
- Become familiar with all aspects of institutional foodservice operations
- Gain proficiency in foodservice operation tasks
- Completion of all lessons with an 'S' or Satisfactory grade.
- Completion of all quizzes and exams with a 70% average or better.
- 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 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.