Nutrition & Foodservice Professionals Training Program

Certificate              

This two-semester and one-summer session program prepares individuals for employment in health care, institutional foodservice and community nutrition programs.

Students are eligible for Association of Nutrition and Foodservice Professionals (ANFP) Pre-Professional membership; graduates are eligible for the CDM credentialing exam and ANFP professional membership.

Admission is limited by the availability of clinical sites and other factors. Students must make separate application to this program.

Admission to the college and completion of developmental level courses is required.

Articulation to the Dietetic Technician Associate’s degree program is possible for students having completed the Dietary Manager certificate program.

This program is approved by the Association of Nutrition and Foodservice Professionals, info@ANFPonline.org, 800.323.1908, www.anfponline.org.

Upon successful completion of the program, the graduate will:

1. Employ written and oral communication skills in order to convey clear and organized information to employees.
2. Use digital technology to complete management functions, such as communication, purchasing and employee payroll.
3. Identify problems, explore solutions and prioritize/revise solutions in foodservice management.
4. Recognize the socio-historical background of diverse patient and employee populations.
5. Quantify resources and monitor expenditures to comply with available budgets.

For more information, contact:
Miriam Wilson, MS, RD, LDN
Assistant Professor and Program Director Dietetic Programs
Allegheny Campus M610
808 Ridge Avenue, Pittsburgh, PA 15212

mwilson@ccac.edu

Office: 412.237.2640

Fax: 412.237.6579

Program Goals

• Provide a curriculum of sequential course work that gradually and consistently builds student knowledge in dietetics and coordinates classroom learning with appropriate practical experience.
• Prepare students with the skills to sit for the certification examination for dietary managers and employment in the profession.
• Establish and maintain a symbiotic relationship with dietetic professionals and health care institutions in the community.

See Dietetic Programs for more information.