Credential(s) Offered
Industry certification, IHE Certificate of Completion
Method of Delivery
Online, e-learning, or distance learning
When offered
Daytime Hours, Evening Hours, Weekends
Instructional Program (CIP)
Description
Program Synopsis Nutrition & Food Service Professional Program Certificate
Program Location: Signal Peak, Aravaipa, Maricopa, Superstition Mountain, & San Tan Campus
Course Objective:
Description: The Nutrition and Foodservice Professional 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).
Competencies to be achieved:
* Prerequisite Nutrition Information: Fundamentals of Nutrition and Medical Nutrition Therapy. (Knowledge Level)
* Implement Continuous Quality Improvement Procedures for Foodservice Department (Evaluation Level)
* Define Personnel Needs and Job Functions (Analysis Level)
* Manage Purchasing, Receiving, storage, and Distribution of Food and Supplies following
* Established Sanitation and Quality Standard.
* Identify appropriate grades and inspections for food.
* Manage personnel to ensure compliance with safety and sanitation regulations.
* Identify federal safety laws/regulations.
* Implement changes in the food service department.
* Specify Standards and Procedures for Preparing Food (Synthesis Level)
* Supervise the Production and Distribution of Food (Evaluation Level)
* Document nutrition information in medical records
* Various more.
Total Cost of Program (include all costs to student including testing, licensure):
Tuition (In-State) 11 x $75 = $825
Tuition (Out of State) 11 x $150 = $1,650
Additional fees and cost: The national exam costs $399.00
Provide a list of all books required for the program (even if cost of books is included in tuition):
Division to provide books:
* ServSafe ManagerBook - By National Restaurant Association (ISBN 13: 9780134812359)
* Foodservice Management by Design by Perl, Soniya (ISBN 13: 9780578785615)
* Nutrition Fundamentals and Medical Nutrition Therapy by Zikmund, Julie (ISBN 13: 9780578780160)
(Different professors require different books, prices may vary)
Provide a list of all supplies required for the program (even if costs are included in tuition):
Division to provide books: None.
WIOA Contact for Enrollment Status /Credential Verification:
Name: Veronica Duran
Email: veronica.duran@centralaz.edu
Phone number: 520-494-5111
Direct Website link to the program:
https://centralaz.edu/wp-content/uploads/2023/03/Cert-Nutrition-and-Foodservice-Professional-Training-Program-Map-2023-2024-1.pdf
Additional information:
Background check requirements for licensing and background restrictions for working in the occupation:
Depends on the facility in which graduate is employed.
Other requirements needed: None.
Refund Policy (provide a summary if Refund policy is not listed on school website):
https://centralaz.edu/admissions/paying-for-college/refunds/
Credentials: (The following questions must be answered along with a supporting explanation for each)
Industry Recognized: (Developed and offered by, or endorsed by a nationally-recognized industry association or organization representing a sizeable portion of the industry sector)
Yes or No: Yes.
Nationally Recognized Industry Association or Organization: The Nutrition & Food Service Professional Program Certificate has been approved by the Association of Nutrition and Foodservice Professionals (ANFP). www.anfponline.org Program provides preparation for the Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP) credential exam administered by the Certifying Board of Dietary Managers (CBDM) through AMP Assessment Centers.
Stackable: (Part of a sequence of credentials)
Yes or No: Yes.
Career Pathway: Some courses completed may apply towards degree programs.
Portable: (Recognized in other geographical areas; by other educational institutions; or by other industries/companies)
Yes or No (Explain): Yes. Arizona licensing may have reciprocity in other states. The licensure is a national licensure not state.
Accredited Curriculum: (This is referring to the course being accredited, not the test or school)
Yes or No: Yes.
Accrediting Agency and link to website: Higher Learning Commission (HLC). https://hlcommission.org/ . Also approved by the ANFP. www.anfponline.org
Credential Attainment Rate: Percentage of students in the last 24 months who obtained a postsecondary credential during WIOA program participation or within one year after exit from WIOA. Not Tracked at this time. Not tracked
Details
Program Length (Weeks)
32
Hours
11
Entrance Requirements
Course(s)
School
WIOA Approved Program
Yes
Curriculum Competency Based
Yes
Training Location(s)
Online County-wide
Local WIB
2003 - ARIZONA@WORK - Pinal
Type of Attainment:
Certificate; Eligible for CDM & CFPP Cert Exams
Name of Credential
Nutrition and Food Service Professional Program Certificate
Type of financial aid offered or have access to
Pell Grant; Scholarship
Refund Policy
See Synopsis
Is the proposed curriculum currently certified by an accrediting agency or similar national standardization program?
Yes - HLC of NCA; ANFP
Is this proposed curriculum considered a nontraditional program of training services for women?
No
Is this proposed curriculum considered a nontraditional program of training services for men?
No
Cost Items
Books (Estimated)
$600.00 See Synopsis.
Testing/Exam Fees
$399.00 CDM & CFPP Certification Exams
In-State Tuition
$825.00
Out-of-State/District Tuition
$1,650.00
Total In-State Program Cost
$1,824.00
Total Out-of-State Program Cost
$2,649.00
