This program consists of five online courses or modules at a cost of $300 each. Each student must complete 150 hours (30 hours per course) of related supervised field experience at the student’s place of employment, under the supervision of a Preceptor. Each student is responsible for identifying their Preceptor from the facility in which they are employed. See also Eating Behaviors Technician Certification.
Please complete the online Application Forms in the link below. Please direct any questions to our Program Director, Michael Braun, MS, RD, at email@example.com or (608) 246-6313.
There are currently no application fees required to apply for this program and out-of-state students may take these online courses with no additional out-of-state tuition. Note that "Going Green in Food Service" has replaced "Food Service Sanitation" as one of the required courses. These courses are part of our Digital Learning Badge Program.
This course reviews food service management principles including; purchasing, standardized recipes, cost controls, budgeting, menu development, production sheets, etc.
This course reviews food service management principles including; leadership, communications, emergency planning, & personnel issues. Successful completion of Food Service Management 1 required.
The course covers basic nutrition principles and practices, includes process of digestion and absorption, sources and functions of nutrients, and nutritional needs during the life cycle and nutritional habits. Learn about making wise nutrition choices and the role of nutrition in optimal health. Additional topics include how to determine individual caloric and nutrition needs and current food issues. You will be able to assess your own nutritional health.
This course reviews the medically-prescribed diets needed for specific disorders and diseases. The specific diets for certain medical conditions such as diabetes mellitus and cardiovascular disease will be examined. Nutritional assessment techniques are introduced to evaluate dietary changes needed to manage disease processes.
Food service operation can affect the environment and the community at large. This class will review recycling and waste management, energy efficiency, water conservation, composting, green cleaning products, sustainable food purchasing practices, use of organic antibiotic free- bovine growth hormone free foods and review of sample food service sustainable practices. The movement towards sustainability by governmental and nongovernmental organizations, corporations and consumers are increasingly focused on the need to exist in harmony with their surroundings and reduce their environmental footprint. This course will allow food service personnel (Dietary Managers) to consider the options to sustainability that can be implemented in their food service operation. This course can be taken as part of the Dietary Manager certificate or as a stand-alone class for those who are interested in bringing sustainable practices to their food service operations.
Managing Foodservice and Food Safety, Allen (1st Ed) TXT203
Choices for Sustainable Living, 2012, Northwest Earth Institute, Portland, OR 97214.