Print Friendly, PDF & Email

Nutrition and Foodservice Professional Training

This certificate provides a full and comprehensive overview of institution food service management. Emphasis is placed on the application of facility design, menu planning, food procurement, inventory control, food safety principles, human resource and financial management and food production. Upon completion, students should be able to work in a health care environment under the supervision of a registered dietitian and be eligible to sit for the national certified dietary managers’ examination.

Employment opportunities include hospitals, correctional centers, nursing homes, public health agencies, schools, retirement centers, hospices, home care agencies, and commercial food service systems.

Course work includes content related to foodservice management, nutrition, and medical nutrition therapy, human resources, and food safety/sanitation.


There are two components to the certificate program:

  • Internet-based learning
  • Supervised practice

The internet-based learning includes a minimum of 120 hours of online classroom instruction, backed up by 150 hours of hands-on supervised practice. Gaston College offers students within two-hours or 100 miles travel proximity to complete the supervised practice at Gaston College and facilities in the surrounding communities. Supervised practices completed under the supervision of someone other than Gaston College faculty must meet credentialing agencies requirements.

Students are eligible for student Association of Nutrition & Foodservice Professionals (ANFP) membership. Upon completion of the required course work and 150 hours of supervised practice experience the graduate is eligible for the credentialing exam and active ANFP membership. For this purpose, student names/addresses will be sent to ANFP headquarters when students enroll in the program. A graduate list will be sent to ANFP headquarters within two weeks of graduation.

Program Learning Outcomes

Graduates will:

  1. Communicate and perform effectively as a dietary manager to a diverse population.
  2. Incorporate and apply the dietary guidelines in the provision of services to the general population.
  3. Demonstrate knowledge of management principles required to deliver food and nutrition services.
  4. Apply basic food preparation skills.
  5. Develop basic menus for conditions such as hypertension, obesity and cardiac.
  6. Perform nutrition screening for at-risk population.
  7. Gather basic nutrition assessment information to assist the registered dietitian.

Program Requirements 

Upon admission into the Nutrition and Foodservice Professional Training Program, students must maintain and earn a minimum grade of “B” (80%) in all Nutrition and Foodservice Professional Training courses. Applicants accepted into the Nutrition and Foodservice Professional Training Program must meet the following requirements in order to enroll and continue in the program courses:

  • Submit a completed Gaston College Health and Human Services Student Medical form documenting satisfactory emotional and physical health signed by a health care practitioner. This is required by the due date stated in the applicant’s email from the compliance specialist.
  • Submit a current Adult, Child, and Infant CPR and AED certificate.
  • Students will be required to submit documentation of additional non-academic criteria such as, but not limited to, criminal background checks, urine drug testing, a 2-step negative TB skin test (after initial 2-step annually), flu shot (annually), and proof of immunizations. If the clinical facility refuses to allow the student to complete his/her supervised practice at the facility based on said findings, the student would not be allowed to continue in the program. Students are to complete these requirements by registering and paying a fee to a third-party vendor. Instructions will be provided by the compliance specialist.
  • Provide proof of medical/health insurance. Insurance must cover an injury or illness while in a facility for supervised practice.
  • Provide proof of car insurance coverage. Insurance is for safety in travel to and from assigned areas.
  • Professional liability insurance (malpractice insurance) is arranged through the Gaston College Business Office
  • Acknowledge that travel “out-of-service” areas may be required for the supervised practice.

Clinical agencies reserve the right to deny a student access to the facility based on failure to meet the above requirements. If a student is denied access to any clinical agency, the student will not be allowed to continue in the Nutrition and Foodservice Professional Training Program. Detailed information regarding these agency requirements will be provided upon conditional acceptance in the program.

Students are responsible for their own transportation to and from all supervised practices, laboratory, and class activities. Supervised practice experiences may be scheduled mornings, afternoons, evenings, and/or weekends at various supervised practice sites. Supervised practice times and schedules will vary from semester to semester. Any Nutrition and Foodservice Professional Training Program student may be assigned an alternate schedule and time frame with adequate notice given for planning purposes.

Technology Requirements

  • Internet connection (DSL, LAN, or cable connection desirable)
  • Webcam
  • Access to Blackboard, the Learning Management System used by Gaston College, and/or publisher content
  • Microsoft Office Word and Excel

Do not rely on iPad, Chromebooks or mobile devices (smartphone) because these devices are not supported by Blackboard.

NOTE: Not having the software or not being able to run software on your machine is not an excuse for not submitting work by scheduled due dates. Gaston College has open labs on the Kimbrell, Lincoln and Dallas campuses that you may use to complete your work.

Student Technology Resources Computer Access

Upon registration and payment for a course, students will be given access to campus computer labs. Students will be asked to sign an “Acceptable Use Policy” before using any campus computers. 

Nutrition and Foodservice Professional Estimated Costs

  • Tuition/Fees: $222.00
  • Webcam for computer: $25.00
  • Textbooks: $400.00
  • Uniforms*: $150.00
  • Certified Profile Package Medical Document Manager* (CastleBranch-covers Drug Screen, Criminal Background Check): $104.00
  • Immunizations, Flu shot, TB Skin Test: $350.00
  • Physical Exam*: $200.00
  • CPR ( $30.00
    (May be waived if student is employed by facility)

Admission Information

Applicants applying for admission to the Gaston College Nutrition and Foodservice Professional Training Program MUST meet the Gaston College Continuing Education admission requirements.

To be eligible to participate in the selective admission process, an applicant must complete the following application steps:

Students must demonstrate readiness for College level reading and math. Students can demonstrate that readiness in the following ways:

  • Provide proof of unweighted US High School GPA of 2.8 or higher within the last ten years.
  • Provide proof of an associate or bachelor’s degree from a regionally accredited institution.
  • Provide proof of satisfactory scores on RISE, ACT, SAT, GED, NCDAP, COMPASS, ASSET or ACUPLACER within the last ten years.

Students who do not have recent high school transcripts or test scores within the past 10 years should prepare to take the ACUPLACER placement test.

Apply Now button 


Certified Dietary Manager, Certified  Food Protection Professional (CDM, CFPP) National Examination

Dietary Manager Credentialing Examination

Credentialing Exam Study Materials 

Certifying Board for Dietary Managers (CBDM)
The Certifying Board for Dietary Managers is the credentialing agency for the Association of Nutrition and Foodservice Professionals (ANFP).

Approved Training Program for the Dietary Manager Certificate
Association of Nutrition & Foodservice Professionals (ANFP)
406 Surrey Woods Dr.
St. Charles, IL 60174
Tel: 800.323.1908


Nutrition and Foodservice Professional Training