Nutrition And Foodservice Professional Training Program (NFP)

Tennessee College of Applied Technology-Elizabethton

CertificateNon-degreeCIP: 51.3104

This online program is designed to prepare the student to work as a Dietary Manager in foodservice at an assisted living facility, nursing home, hospital, school, restaurant, or correctional facility. A Dietary Manager works with Registered Dietitians to provide quality nutritional care for their clients.

Duration

8 Months

Credits

23 credits

Cost

Total Tuition/Fees $2,967.00 Textbook/Supplies Cost $900.00Show more

Format

In-Person

Program Pathways

Credentials this program stacks toward

Program Pathway to Food ScienceFrom The University of Tennessee

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Nutrition And Foodservice Professional Training Program (NFP)

Tennessee College of Applied Technology-Elizabethton

CertificateNon-degreeCIP: 51.3104

Duration

8 Months

Credits

23 credits

Cost

Total Tuition/Fees $2,967.00 Textbook/Supplies Cost $900.00Show more

Format

In-Person

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 29-1031.00

Skills

SpeakingCritical ThinkingReading ComprehensionActive ListeningMonitoringSocial PerceptivenessWritingService OrientationJudgment and Decision MakingCoordinationTime ManagementManagement of Personnel ResourcesLearning StrategiesInstructingActive LearningComplex Problem Solving

Knowledge

English LanguageCustomer and Personal ServiceFood ProductionProduction and ProcessingMathematicsAdministration and ManagementBiologyMedicine and DentistryTherapy and CounselingEducation and TrainingPublic Safety and SecurityPersonnel and Human ResourcesChemistry

Abilities

Oral ComprehensionOral ExpressionProblem SensitivityWritten ComprehensionDeductive ReasoningInductive ReasoningWritten ExpressionSpeech ClarityInformation OrderingNear VisionCategory FlexibilityFluency of IdeasSpeech RecognitionManual DexterityPerceptual SpeedSelective AttentionTime SharingArm-Hand Steadiness

Tasks

Assess nutritional needs, diet restrictions, and current health plans to develop and implement dieta
Evaluate laboratory tests in preparing nutrition recommendations.
Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutritio
Observe and monitor patient food intake and body weight, and report changes, progress, and dietary p
Conduct nutritional assessments of individuals, including obtaining and evaluating individuals' diet
Prepare a major meal, following recipes and determining group food quantities.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements
Inspect food processing areas to ensure compliance with government regulations and standards for san
Check raw ingredients for maturity or stability for processing, and finished products for safety, qu
Study methods to improve aspects of foods, such as chemical composition, flavor, color, texture, nut
Test processing equipment to ensure products are produced according to specifications.

Technology

Data base user interface and query softwareAnalytical or scientific softwareMedical softwareInventory management softwareSpreadsheet softwareCloud-based data access and sharing softwareGraphics or photo imaging softwareCalendar and scheduling softwareEnterprise resource planning ERP softwareTime accounting softwareFinancial analysis softwareElectronic mail softwareWeb page creation and editing softwareCompliance softwareHuman resources softwareAccounting softwarePoint of sale POS softwareSales and marketing softwareWeb platform development software

Tools

Automated blood pressure cuffsBioelectric impedance machinesDesktop computersGlucometersHydrostatic weighing machinesKetone metersLaptop computersManual blood pressure cuffsMetabolic cartsPersonal computersPersonal digital assistants PDASkinfold calipersUpright scalesWearable fitness monitorsBody-fat calipersCommercial kitchen food slicersCommercial kitchen knivesCommercial kitchen microwave ovensCommercial kitchen mixersCommercial kitchen ovensCommercial kitchen stovesFood scalesMedical floor scalesMedical measuring tapesProgrammable calculatorsApple corersBlast chillersBlendersBone sawsBoning knives

Work Values

RelationshipsIndependenceAchievementRecognitionWorking ConditionsSupport

Career Pathways

Occupations this program prepares you for