Courses

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.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
Complaints to Compliments is a 2 hour CE Course, focusing on how to effectively handle grievances in long-term care.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
Creating a Personalized Nutrition Care Plan is a 2 hour CE course, focusing on a review of the RAI and MDS, the steps involved in developing a personalized care plan the roles and responsibilities of the Nutrition Care Team Members.


March 1, 2021 to March 1, 2023
Creating an Allergy Friendly Kitchen is a 2 hour CE Course, focusing on ways to prepare and serve foods to those with a food allergy.


March 1, 2021 to March 1, 2023
Cross Contamination will help you identify how cross contamination happens, ways to reduce cross contamination, and how to keep foods safe for service.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
Dysphagia Diets is a 2 hour CE course, focusing on the implementation of the International Dysphagia Diet Standardisation Initiative Framework.


March 1, 2021 to March 1, 2023
Effective Communication in Foodservice is a 2 hour CE course, focusing on the benefits of effective communication in the foodservice operation.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
Ethics as a Daily Practice discusses your role in making every day 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, 2022 to January 1, 2024
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, 2022 to January 1, 2024
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.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
Hypertension is a 2 hour CE course, focusing on blood pressure goals, how to screen clients with hypertension, meal planning, and educational resources for clients living with high blood pressure.


March 1, 2021 to March 1, 2023
IDDSI Diet Implementation is a 2 hour CE course, focusing on the implementation of the IDDSI framework within the guidelines to allow for regulatory compliance.


March 1, 2021 to March 1, 2023
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, 2022 to January 1, 2024
Interpersonal Skills in Foodservice is a 2 hour CE course, focusing on interpersonal and social skills in the workplace, how to access strengths and weaknesses, and improving relationships and interaction in the workplace.


March 1, 2021 to March 1, 2023
Making It Safe: Creating a Food Safe Culture is a 2 hour CE Course, focusing creating a food safe culture in your foodservice operation.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
Nutrition & Cancer is a 2 hour CE Course, focusing on the symptoms and side effects of cancer treatment, nutrition care, and nutrition education for cancer patients.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
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.


November 1, 2022 to November 1, 2024
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.


November 1, 2022 to November 1, 2024
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.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
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.


March 1, 2021 to March 1, 2023
Sanitation Essentials is a 2 hour CE course that discusses the basics of food safety and sanitation, and how it may be applied to a universal worker or individual responsible for an institutional or retail foodservice dining area.


March 1, 2021 to March 1, 2023
Sanitation Foundations is a 2 hour CE Course, that discusses the importance of food safety, the proper procedures for purchasing, storing, preparing and serving foods; as well as other ways to improve safety measures in a healthcare or retail foodservice operation.


March 1, 2021 to March 1, 2023
Spoiled? Rotten? is a 2 hour CE Course, focusing on understanding the dates on food labels and how to use them in the foodservice operation.


March 1, 2021 to March 1, 2023
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, 2022 to January 1, 2024
The ABCs of the MDS and PDPM for the CDM is a 2 hour CE course, focusing the Section K in the MDS, the conditions that affect the ability to maintain adequate nutrition and hydration in the long-term care setting.


March 1, 2021 to March 1, 2023
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, 2022 to January 1, 2024
Total Recall: Responding to a Food Recall is a 2 hour CE course, focusing on the actions that you should take as the foodservice manager in the case of a food recall.


March 1, 2021 to March 1, 2023
Type 2 Diabetes is a 2 hour CE Course, focusing on the treatment and nutrition care for clients with prediabetes and Type 2 Diabetes.


March 1, 2021 to March 1, 2023
Under Pressure will review the newest pressure injury guidelines released in 2019 and investigate the importance of nutrition in the prevention and treatment of pressure injuries.


March 1, 2021 to March 1, 2023
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.


September 1, 2021 to September 1, 2023
World Religions & the Impact on Food Choices is a 2 hour CE Course that investigates food and religion.


March 1, 2021 to March 1, 2023