Budgeting 101: Managing Capital Purchases

Budgeting 101: Managing Capital Purchases helps you understand the steps in making a capital purchase, establish checklists and repair/preventive maintenance log, and preparing a capital budget requisition for approval.

January 1, 2021 to January 1, 2027

Budgeting 101: Managing the Foodservice Budget

Budgeting 101: Managing the Foodservice Budget provides an overview of the budgeting process, formulas to determine profit/loss, and learning the differences between the operating and capital budgets.

January 1, 2021 to January 1, 2027

Budgeting 101: Menu Management Math

Budgeting 101: Menu Management Math helps the manager determine menu costing in the foodservice operation, estimate and calculate labor costs, and project food budget increases.

January 1, 2021 to January 1, 2027

Budgeting 101: Skills for Effective Foodservice Budgeting - The Complete Course

This course combines all four of the topics of the individual Budgeting 101 into one longer course. In addition, you will have some added "real life" applications of the concepts learned to enhance your budgeting skills in your own facility. There are projects that you will complete to become more efficient in the overall budgeting process.

January 1, 2021 to January 1, 2027

Budgeting 101: Using the Menu to Control Costs

Budgeting 101: Using the Menu to Control Costs helps you list the determinants in menu costing, management tools that impact nutrition supplements, taste testing of menu products and determining a make or buy decision.

January 1, 2021 to January 1, 2027

CMS F-Bombs

CMS F-Bombs will help you identify the Centers for Medicaid and Medicare Services (CMS) Long-Term Care (LTC) regulations and survey guidance for food & nutrition services departments, manage your department's competencies for a successful survey, and describe why regulations are needed.

January 1, 2025 to January 1, 2028

Create a Great Plate: Nutrition at Every Bite

Create a Great Plate discusses the latest changes to the Dietary Guidelines for Americans 2020-2025 and how they are used to develop MyPlate. Create a Great Plate will help you use both of these to plan meals for populations by investigating healthy eating and diversifying/customizing menus for a variety of settings.

January 1, 2021 to January 1, 2027

Cross Contamination

Cross-Contamination will help you identify how cross-contamination happens, ways to reduce cross-contamination, and how to keep foods safe for service.

January 1, 2021 to January 1, 2027

Dementia and Nutrition

Dementia and Nutrition explores the stages, types, and complications common with dementia. It will also look at how dementia impacts nutrition status and caring for the nutritional needs of clients with dementia.

January 1, 2021 to January 1, 2027

Did You Know I Can Say "No" - Dining Rights

Did You Know I Can Say "No" - Dining Rights will help you identify the rights of residents, effective techniques to "soften" the "No," and explore common resident rights violations.

January 1, 2025 to January 1, 2028

Emotional Intelligence

Have you heard of emotional intelligence? You will learn about emotional intelligence, be able to list and discuss the four traits of emotional intelligence and have an increased appreciation of mindfulness.

January 1, 2021 to January 1, 2027

Ethics as a Daily Practice

Ethics as a Daily Practice discusses your role in making everyday ethical choices, assists you in applying the Ethical Decision Making Model to objectively respond to ethical dilemmas, and identifies ethical dilemmas in your life and practice objective solutions.

January 1, 2021 to January 1, 2028

Fad Diets: Reviewing Current Fad Diets & Sorting through the Science

Fad Diets reviews current and emerging popular diet fad, evaluates fad diets against evidence-based nutrition therapy for obesity management and makes recommendations related to the claims of popular fad diets.

January 1, 2021 to January 1, 2028

Food Allergies: What Food Professionals Need to Know

Food Allergies: What Foodservice Professionals Need to Know will help you identify the symptoms of an allergic reaction, the difference between food allergies and intolerances, and the 9 common food allergies in the United States and foods that contain the top 9 food allergens.

January 1, 2025 to January 1, 2028

Food Safety Everyday Superheroes

Food Safety Everyday Superheroes will help you implement core food safety superPOWERS (post, observe, wear, educate, and record), respond by mastering the "3 Cs" (collect, contact, correct), and leveraging training techniques to build lasting habits and reinforce accountability across foodservice teams.

January 1, 2025 to January 1, 2028

Handwashing: The Power of Soap & Water

Discover the power of soap and water when you take this course. You will be able to list the steps in the handwashing process, list 2 facts about handwashing and practice your skills on demonstrating your skills in a hands-on demonstration to your staff.

January 1, 2021 to January 1, 2027

Hiring: Finding the Perfect Staff

Hiring: Finding the Perfect Staff will assist you in finding the perfect staff by helping you establish soft skills, developing a good set of interview questions and develop a concise job description to get the right applicant for the job.

January 1, 2021 to January 1, 2027

Intermittent Fasting: Reviewing the Science of Intermittent Fasting: Does It Improve Outcomes with Chronic Diseases?

Intermittent Fasting (IF) explores the basic metabolic function in healthy individuals verses those who are obese or have diabetes, defines intermittent fasting and the common types, and identifies the risks and benefits for using intermittent fasting.

January 1, 2021 to January 1, 2028

It's All About the Hands!

It's All About the Hands! will help you identify the basics of safe food handling, define the hands' role in your sanitation compliance, and create a clean culinary culture in your Food & Nutrition Services Departments.

January 1, 2025 to January 1, 2028

Medical Terminology: A Short Course

Medical Terminology: A Short Course is a 10-hour CE course, providing a comprehensive introduction and overview of medical terminology that the CDM, CFPP needs to understand for clinical documentation.

July 1, 2023 to July 1, 2026

Nutrition Screening - Understanding the Role of the CDM, CFPP

Nutrition Screening - Understanding the Role of the CDM, CFPP, provides a comprehensive introduction and overview of the Nutrition Screening process that the CDM, CFPP needs to understand for clinical documentation.

January 1, 2024 to January 1, 2027

Microaggressions

This course is designed to prepare the CDM, CFPP to recognize microaggressions and intervene when they occur.

January 1, 2025 to January 1, 2028

Multigenerational Staff

Do you have staff that are spread out across generations? This course will help you determine the generational differences and identify ways to communicate with each generation and build rapport by determining traits in each generation.

January 1, 2021 to January 1, 2027

Nutrition Facts Label: Using the Nutrition Facts Panel and Food Labels to Optimize Nutrition Outcomes

Nutrition Facts Label explores using the nutrition facts panel and food labels and utilizing this information to modify meals/menus for specific dietary needs. This course will also identify and interpret the Nutrition Facts panel, common terms found on food packaging, and product specifications.

January 1, 2021 to January 1, 2027

Practitioner Training - LEAN in Management for the CDM, CFPP

Practitioner Training - LEAN in Management for the CDM, CFPP takes an in-depth look at LEAN Food & Nutrition Services LEAN Management. It covers ethical standards of management, food safety & sanitation compliance vignettes, and a deeper dive into the LEAN management through working smarter not harder, LEAN as a process, work simplification, and concepts to lead by.

January 1, 2025 to January 1, 2028

Practitioner Training in Nutrition Care for the CDM, CFPP

Do you want to take an in-depth look at Nutrition Care and earn all your CE's for your 3-year certification period to maintain your credential? This course is for you! This course covers the ethical standards for clinical documentation, food safety & sanitation compliance vignettes, and a deeper dive into the nutrition care and the power of the pen focusing on communication in charting.

January 1, 2022 to January 1, 2026

Practitioner Training in Sanitation for the CDM, CFPP

Do you want to take an in-depth look at sanitation and safety for health care and earn all your CE's for your 3-year certification period to maintain your credential? This course is for you! This course covers the ethical standards for the Dietary Manager Practitioner in Sanitation, sanitation regulation vignettes, and a deeper dive into the federal agencies and regulations that govern food safety and sanitation in healthcare, focusing on the foodservice operation.

January 1, 2022 to January 1, 2026

Product Dating

Product Dating will help you identify common food packaging date markings and how to use them to keep food safe, the use of dates in the foodservice operation, and how to decrease food waste in the commercial foodservice setting.

January 1, 2025 to January 1, 2028

Professional Communication in a Virtual World

This course is designed to identify various digital/virtual communication platforms and the benefits of using each one. You will also learn about security and privacy guidelines for using virtual communication platforms. In addition, you will then explore and use one of these platforms to its full capacity by planning, preparing and facilitating a meeting or presentation using a virtual meeting platform.

January 1, 2022 to January 1, 2027

Professional Communication: Communicating Intentionally & Mindfully

This course covers the following topics: communicating change related to creating effective change, communicating in order to motivate people to change, communicating to recognize and reward and to communicate mindfully and intentionally using science-based techniques.

January 1, 2021 to January 1, 2027

Providing Patient & Client Education: Your Role in Effective Learning & Change

This course is designed to increase your effectiveness in client education. Topics covered in this course will include: the role & scope of practice of the CDM, CFPP in the client education, evaluating a client's readiness to learn, utilize basic motivational interviewing skills for client education, developing educational materials for education and finally presenting an educational session.

January 1, 2021 to January 1, 2027

Signed, Sealed, and Delivered - Now What?

Signed, Sealed, and Delivered - Now What? will help you identify processes for workflow/staff training, policies for state and federal compliance, and Quality Assurance and Performance Improvement (QAPI) involvement for departmental process improvement.

January 1, 2025 to January 1, 2028

Supercharging Support for the RDN Consultant Across the 5 Domains of Practice

Supercharging Support for the RDN Consultant Across the 5 Domains of Practice will help you translate RDN-directed care plans into actionable, individualized meal service while ensuring compliance with dietary guidelines and therapeutic diets in diverse care settings.

January 1, 2025 to January 1, 2028

Team Building: Keeping Your Team Happy to Reduce Turnover

Team Building focuses on resources for improving interpersonal problems within a department, identifies team roles, explores costs & benefits and new ways of showing appreciation to employees and explores options for workplace team building.

January 1, 2021 to January 1, 2028

Top 10 Foodborne Illness Outbreaks: Be Prepared

Top 10 Foodborne Illness Outbreaks defines foodborne illness including the risks and causes, lists and discusses the top 10 foodborne pathogens, and the top 10 food safety issues and how to prevent outbreaks.

January 1, 2021 to January 1, 2028

Under Pressure: The Comprehensive Course: Pressure Injury Guidelines & Treatment

Under Pressure: The Comprehensive Course reviews the newest pressure injury guidelines released in 2019. This course investigates the importance of nutrition in the prevention and treatment of pressure injuries. In addition, you will complete activities and case studies to practice what you learned.

January 1, 2021 to January 1, 2027