{"@id":"https://credentialengineregistry.org/resources/ce-6928bc15-80bd-4db0-a906-57527e4c8c54","@type":"ceterms:BasicTechnicalCertificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-6928bc15-80bd-4db0-a906-57527e4c8c54","ceterms:name":{"en-US":"Dietary Management Certificate Pathway II"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-1bea12b7-9104-47dd-a977-0cf7d28d1cd3"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"Dietary Managers work in teams with registered dietitians and dietetic technicians and are an integral part of health care and food service management teams. The Dietary Management Certificate program provides courses in food service management, nutrition, sanitation, and human resources. The Dietary Management Certificate offers three pathways that prepare students to earn the Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) credential. Pathway II is available for candidates who hold a 2-year or 4-year degree in foodservice/hospitality management, culinary, pastry, or nutrition. This pathway is available only through online education. Other pathways include: - Pathway I: Available for candidates with no college degree or noncommercial foodservice management experience. - Pathway IIIb: Available for candidates with no college degree, but have at least 2 years of non-commercial foodservice management experience. The program is approved by the Association for Foodservice and Nutrition Professionals, 406 Surrey Woods Drive, St. Charles, IL 60174. Phone (800) 323-1908. Website www.afnponline.org Upon successful completion of the program, graduates of Pathway II are eligible to take the national certification exam to become a Certified Dietary Manager, Certified Food Protection Professional."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:costDetails":"https://www.cincinnatistate.edu/tuition-fees/","ceterms:description":{"en-US":"Tuition includes instructional fee, general fee, and other non-instructional service fees. Other fees are detailed on our Tuition and Fees page. Non-resident fees include a non-resident surcharge. Kentucky and Indiana residents will be charged Ohio in-state tuition when applicable under reciprocity agreements."}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/29-1031.00","ceterms:codedNotation":"29-1031.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Dietitians and Nutritionists"},"ceterms:targetNodeDescription":{"en-US":"Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. 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Includes instruction in human nutrition; nutrient metabolism; the role of foods and nutrition in health promotion and disease prevention; planning and directing food service activities; diet and nutrition analysis and planning; supervision of food storage and preparation; client education; and professional standards and regulations."}}]}