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Work Samples

  1. 1. Dietary ManagerCredentialing ExamInformation and Application Application Deadline: August 15 Exam Date: October 25 Contents at a Glance Page Application Review Process . . . . . . . . . . . . . . . . 2 Exam Eligibility Requirements . . . . . . . . . . . . . . 2 Denial of Exam Eligibility. . . . . . . . . . . . . . . . . . 3 Exam Fee Refund Policy. . . . . . . . . . . . . . . . . . . 3 Exam Day Information . . . . . . . . . . . . . . . . . . . . 3 Exam Scoring . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 2003 Exam Sites. . . . . . . . . . . . . . . . . . . . . . . . . 4 Study Materials Descriptions . . . . . . . . . . . . . . . 5 Study Materials Order Form. . . . . . . . . . . . . . . . 6 Certifying Board Exam Content. . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Important Notes for Exam Applicants . . . . . . . 11 Exam Application . . . . . . . . . . . . . . . . . . 12 & 13 for Dietary Managers Demographic Survey . . . . . . . . . . . . . . . . . . . . 14
  2. 2. Background Exam Eligibility Requirements Individuals are eligible to take the exam if they meet the require- The dietary manager credentialing exam ments of one of the seven pathways outlined below. – offered since 1985 – is part of • Pathway I: This pathway is for Active members of Dietary the competency Managers Association (DMA) only. Applicant’s membership assurance number must be entered on the exam application. Student program for members of DMA are not eligible to apply under Pathway I – dietary managers. The exam was developed or any other member pathway – unless they have completed a to recognize people qualified by training and DMA-approved training course and have upgraded their experience to competently perform the membership to Active status. responsibilities of a dietary manager. Part II of the exam – which covers sani- • Pathway II: This pathway is for non-members who have tation and food safety – was new in 1996. successfully graduated from a DMA-approved dietary manager Throughout the nation, an increasing course. The exam applicant’s name must appear on the official number of state and local governments are graduate listing that is supplied to DMA by the school. requiring that foodservice managers obtain certification in foodservice sanitation. The • Pathway III: This pathway is for non-members who hold a sanitation and safety exam was developed two year or four year college degree in foodservice management through a collaborative effort involving and nutrition. Applicants must submit their transcripts when sanitarians, health department representa- applying under Pathway III to determine eligibility. tives, educators, registered dietitians, and certified dietary managers. Only candidates • Pathway IV: This pathway is for Associate DMA members who pass both parts of the exam are eligi- with a two or four year degree in foodservice management and ble to apply for CDM certification. nutrition, and for graduates of a state-approved or other The Certifying Board for Dietary Managers (CBDM) is responsible for the certification approved 90-hour course, who also have two years of work program, but the actual exam is conducted experience (80 percent management/20 percent nutrition). by ACT, Inc., a nationally recognized profes- sional testing firm. • Pathway V: This pathway is for graduates of a state- approved or other approved 90-hour course, who also have two years of work experience (80 percent management/20 percent nutrition).Application Review Process • Pathway VI: This pathway is for current and formerACT reviews each application to verify information and docu- members of the U.S. military who have graduated from anmentation and to determine eligibility. Applicants will receive a approved military dietary manager training program and haveletter confirming receipt of their application and exam fee attained the grade of E-5. Applicants must submit their tran-within six weeks of the deadline for applying. Applicants may scripts or diploma when applying under Pathway VI to deter-wish to keep a photocopy of their application in case of lost mine eligibility.mail or send the form via private courier or certified mail. Ifapplication is submitted prior to July 15, please enclose a self- • Pathway VII: This pathway is for individuals with five oraddressed stamped postcard for receipt confirmation. more years of experience in foodservice management.Applicants who have not received confirmation of registra- Verification of experience is required.tion by September 25, 2003 should contact ACT at (319)341-2500. A test site admission letter confirming the site will Consult page 11 of this brochure for eligibility information forbe mailed to applicants three weeks prior to the exam. Part II of the exam.Submitted applications that are incomplete will be returned forcompletion, and a specific deadline for returning materialsmust be met. Any applications received after the deadline willbe returned unprocessed. 2
  3. 3. Denial of Exam Eligibility Exam ScoringThe Certifying Board for Dietary Managers provides applicants Exam responses will be marked on a sepa-who are denied eligibility an opportunity to appeal to an rate answer sheet and scored by computer.impartial decision-maker: the Appeals Committee of DMA. Only responses marked on the answer sheet Applicants will be denied a seat for the exam if they: will be scored. All questions should be• Fail to meet the eligibility pathways answered, even if the examinee is uncertain• Falsify any information on the exam application of the correct response. Full credit will be• Violate registration or examination rules given for each correct answer. Items left• Fail to report address changes to the CBDM, resulting in blank or marked with more than one answer not receiving application forms or information crucial will be treated as completely wrong answers. for the exam The exam is scored on a pass/fail basis.• Fail to submit proper documentation within the required Test results will be mailed to examinees time frame approximately six weeks after the exam. DMA will mail information about the CDM®Exam Fee Refund Policy certification program to all who pass the test. Those failing one or both parts of theAll cancellations, transfers or changes must be submitted in exam automatically receive an application forwriting to ACT. the next available test after dates and sites• If a candidate cancels 30 days or more before the exam, or if have been determined. Candidates may the application is rejected, the exam fee – less a $25 process- continue to take the exam until they pass. ing charge – will be refunded. Examinees who fail one part of the test• If a candidate cancels the application 7-30 days before the may retake only the failed portion of the exam, half the exam fee will be refunded, or the applicant exam. Examinees must pass both Part I may pay a $15 fee to transfer application to the next sched- and Part II within three years of the test uled exam. in order to qualify for CDM certification.• If a candidate cancels the application 7 days or less before Examinees who feel there has been a the exam, no refund of the exam fee will be given. scoring error may submit a written request• If a candidate submits a documented excused absence from for regrading within 60 days of receiving the the exam for medical or personal reasons, the individual may score. The request must be accompanied by transfer his/her registration to the next scheduled exam. A a $35 regrading fee. If original scoring was $15 transfer fee will be charged. inaccurate, the $35 fee will be refunded.• If a registrant does not show up for the exam, no refund will Appeals will be reviewed by the CBDM, and be made. all board decisions will be final.• Any candidate may transfer to the next scheduled exam Please note: Candidates who pass both ONCE ONLY. A written request for transfer and a $15 trans- parts of the exam have earned certified fer fee is required. status; however, they may not begin accu- mulating clock hours until they have received• Refunds will be issued approximately 3-4 weeks after the confirmation of certification. Continuing test date. education clock hours are not retroactive. Exam Day Information Examinees should report to their chosen test site by the time indicated on their admission letter and bring a picture I.D. along with the admission letter. Part I of the exam will run from 8:30 a.m.-12 p.m. Part II of the exam will run from 1-2:30 p.m. Examinees who wish to eat lunch between the morning and afternoon tests should bring a brown bag lunch from home, as some test sites do not have cafeterias or vending machines available. The entire exam must be completed within the time allotment. Individuals who arrive late for either part may not be admitted to the exam. If admit- ted, they will not be granted extra time to complete the exam. Individuals who are traveling to an unfamiliar area for testing should allow adequate time to find the testing facility on the morning of the exam. Accommodations and travel arrangements are the responsibility of the examinee. Examinees should bring two or three #2 lead pencils for marking the answer sheet. No papers, briefcases, or packages may be brought into the exam room, but a battery-operated calculator with no print device is permitted. 3
  4. 4. 2003 Credentialing Exam SitesApplication for the 2003 credentialing exam must be made by August 15. The exam will be held on Saturday, October 25,2003 at or near the locations listed below. The 4-digit code number at right of the location you select should be indicated onthe Exam Application (page 12). Actual site addresses will be included in the test site admission letter which is mailed toapplicants three weeks prior to the exam. AL Birmingham...............0101 LA Baton Rouge ..............1901 OR Bend ..........................3805 AK Anchorage .................0201 ME Portland.....................2001 PA Harrisburg .................3901 AZ Phoenix .....................0302 MD Baltimore ...................2101 PA Philadelphia...............3905 AR Little Rock .................0403 MA Boston .......................2201 PA Pittsburgh..................3903 CA Long Beach................0501 MI Detroit .......................2305 SC Greenville ..................4103 CA Oakland.....................0502 MN Alexandria .................2406 SD Pierre .........................4203 CO Westminster ..............0602 MS Jackson......................2501 TN Columbia...................4305 FL Palm Beach................1009 MO St. Louis ....................2601 TN Johnson City .............4306 FL Tallahassee.................1008 NE North Platte...............2805 TX Ft. Worth...................4405 GA Macon .......................1104 NE Omaha.......................2806 TX San Antonio...............4403 HI Honolulu...................1201 NJ Washington ...............3102 UT Salt Lake City ............4501 ID Boise..........................1301 NM Albuquerque .............3203 VA Richmond..................4702 IL Chicago .....................1401 NY Buffalo .......................3301 WA Seattle........................4801 IN Ft. Wayne ..................1503 NY New York ..................3302 WV Charleston .................4901 IA Davenport .................1602 NC Raleigh.......................3402 WI Green Bay..................5005 KS Hayes.........................1704 ND Grand Forks ..............3504 WI LaCrosse ....................5006 KS Kansas City................1705 OH Columbus..................3607 WY Casper .......................5101 KY Louisville ...................1802 OK Oklahoma City..........3703Any changes in test site locations must be requested by October 17, 2003. A transfer fee of $15 will apply. Each candidaterequesting an additional test center (including candidates requesting an additional test center on a day other than theestablished Saturday test day for religious reasons) must submit a fee of $360 with the required exam application fee.Test center requests and fees must accompany the exam application. 4
  5. 5. Exam Study MaterialsSeveral study tools are available to help examinees prepare for the dietary manager credentialing exam. To order materials, pleasesend form found on page 6 to Dietary Managers Association (DMA). Mailing it to ACT with your application will signifi-cantly delay receipt of your study materials.Please photocopy this page if you wish to retain study materials descriptions. (Back side of this page will be mailed to DMA.)Study Materials for Part I:Certification Exam Study Techniques, 2nd editionCertification Exam Study Techniques, 2nd edition, will tell you what to study, how to study it, and allows you to practice and rehearse forPart I of the exam. An outline for Part I is provided, along with a study outline, which includes questions (and answers) from eachsubject area. Once you have gone through the practice questions to reinforce your knowledge, you can actually rehearse for this part ofthe exam. The 50 questions are in the same format as the exam, and you are encouraged to take the test in the same timeframe as youwould to complete 50 questions on the real exam. An answer sheet like the one used on the actual exam is printed in the booklet soyou can become comfortable with the format. ©2002Case Studies in Dietary Management – A Critical Thinking ApproachHow can a case study book help you study for a multiple-choice exam? The exam questions test your ability to apply information that youknow – a skill that is critical to success on the exam. The case study booklet contains thought-provoking questions and thoughtful answersthat encourage you to problem-solve and make decisions between the best answers – skills that successful examinees have. Theanswers are referenced to textbooks the reader can turn to for additional information. The material presented corresponds with thecredentialing exam competencies, and represents current industry practices. ©1999Study Materials for Part II:Food Protection Exam Study Guide New!Prepare for the CBDM Certification Exam – Part II with this must-have, hands-on resource designed to help you apply informationand solve problems, as you’ll do on the exam itself. You will begin with a complete blueprint for exam content, followed by a sanita-tion facts review to get you comfortable with the basics. Next, you can work through five case studies to practice in-depth applicationof your knowledge. A set of challenging multiple-choice questions prepares you further, by walking you through dozens of applicationexamples addressing each section of the blueprint. Finally, you can practice with a 25-question exam drawn from a previous Part IIquestion set, using an answer sheet like the one used on the actual exam. Review explanations of selected answers to sharpen yourskills for reading and answering exam questions. ©2003Food Safety for Dietary ManagersThe authoritative training resource and reference for food safety, this comprehensive textbook addresses: causes of foodborne illnessand recognizing hazards; managing purchasing, receiving and storage; preparing, serving, and holding food; HACCP planning andimplementation; management and personnel training; cleaning and sanitizing; planning and managing the physical operation; manag-ing safety; understanding regulations and handling inspections; and managing crises. It’s packed with case studies, illustrations, check-lists, reference tables, flow charts, and practical pointers. ©2002DMA Food Protection Training CourseIn cooperation with industry experts, Dietary Managers Association has developed a comprehensive, up-to-date, and practical foodsafety education program. Course participants will learn how to plan and implement a HACCP system; receive and store food; preparefood safely; hold, serve, and reheat food; apply knowledge to create policies and procedures; conduct employee training – and muchmore. Content is based on the 2001 FDA Food Code. Choose how you want to take the course: traditional independent study oronline independent study. Includes “Food Safety for Dietary Managers” textbook. ©2002Other DMA texts that can be used as references for Part I:Managing Foodservice Operations, 4th edition (ISBN: 0-7872-9064-5)Managing Foodservice Operations, 4th edition, is a thorough desk reference for students and practicing dietary managers alike. ©2002Diet Therapy for the Dietary Manager, 3rd edition (ISBN: 0-7872-8097-6)The 3rd edition of Diet Therapy for the Dietary Manager provides a foundation of basic nutrition knowledge, plus extensive coverage ofdiet therapy. ©2001 5
  6. 6. Study Materials Order Form ÊSee page 5 for descriptions of study materials. Please mail this form to Dietary Managers Association as indicated below.Mailing it to ACT with your application will significantly delay receipt of your study materials.Name __________________________________________________________________ Member # __________________________Mailing address _______________________________________________________________________________________________City ___________________________________________________State___________ Zip __________________________________Daytime phone (____________) _________________________________________________________________________________Pricess Certification Exam Study Techniques, 2nd edition $28.50s Case Studies in Dietary Management $23.50s Food Protection Exam Study Guide $39.50 (DMA members) $44.50 (non-members)s Food Safety for Dietary Managers $30 (DMA members) $45 (non-members)s DMA Food Protection Training Course (circle one) No shipping and handling charges apply to training course. Traditional Independent Study $99 (DMA members) $109 (non-members) Online Independent Study* $89 (DMA members) $99 (non-members)Training Course registration fee includes a copy of the Food Safety for Dietary Managers textbook, as well as a learning guide (for traditionaloption), or access to an interactive learning guide on the Web (for online option).*Please provide your e-mail address if you choose the online study option ____________________________________________________Order Subtotal $________Sales Tax (Illinois residents only: add 7%) $________Shipping & Handling $________(7% or $5, whichever is more)Total Amount Due $________Payment methods Check (payable to DMA) s Money Orders Credit card: s VISA s MasterCard s American Express s DiscoverName on credit card____________________________________Card holder’s signature ____________________________________Number on card ___________________________________________________ Expiration date ___________________________Billing address________________________________________________________________________________________________City___________________________________________________ State___________ Zip __________________________________Please note that study materials are non-refundable.Please return this form with your payment to: Dietary Managers Association 406 Surrey Woods Drive St. Charles, IL 60174 Phone: (800) 323-1908 or (630) 587-6336 Fax: (630) 587-6308 To order Managing Foodservice Operations and/or Diet Therapy for the Dietary Manager, please call Kendall/Hunt Publishing at (800) 338-8290. Please indicate ISBN numbers (in descriptions on page 5) when placing your order. 6
  7. 7. Exam ContentPart I of the exam consists of 175 multiple choice questions. Questions are based on professional situations in which a dietary managerwould have to make a decision or solve a problem. The examinee must carefully read the scenario and select the appropriate responseamong multiple choices. Part II consists of 80 sanitation and food safety questions, and is based on the FDA’s 2001 Model Food Code.Pull out and use pages 7-10 to review exam content outline.Part IProvided below is a detailed outline of information the examinee 2.2 Implement physician’s dietary orders.must know, as well as the percentage and number of questions • Recognize medical and nutrition terminologyon the exam from each content area. • Demonstrate sensitivity to patient needs and food habits • Provide needed diets from kitchen • Determine availability of foods from kitchen1. Patient/client nutrition – gather nutrition data. • Exhibit competency in suggesting the correct diet orders (11%) 17 questions for clients 1.1 Document and file nutritional information in medical records. • Include patient input on diet prescribed by physician • Use office filing systems and procedures, eg, Kardex • Recognize appropriateness of diet order for diagnosis • Maintain medical records using appropriate formats • Enter and retrieve data using a computer data terminal 2.3 Utilize standard nutrition care procedures. • Use current nutritional assessment forms • Calculate client’s nutrition needs, based on guidelines provided 1.2 Interview patients/clients/caregivers for diet history. • Assess nutrition content of foods • Recognize different types of clients • Identify sources to consult to assist in implementing • Plan and ask appropriate questions of clients nutrition care plans • Gather client information from family members • Identify significant information and problems 2.4 Conduct routine evaluations of effectiveness of nutrition • Recognize nonverbal responses/cues care plan. • Record information systematically and carefully • Identify effectiveness of the nutrition care plan • Recognize ethical and confidentiality principles • Evaluate care plans for individuality and specific needs • Gather client information from other professionals 1.3 Conduct routine nutrition assessments. 3. Patient/client service – provide food services. • Recognize routine versus at-risk clients using established (9%) 13 questions guidelines 3.1 Check tray line for food quality, portion size, and diet accuracy. • Identify appropriate data to be gathered • Define proper procedures for mode of food service • Utilize appropriate data-gathering format/approach for • Evaluate attractiveness of food served specific client type(s) • Evaluate the type, quality, quantity, and temperature of • Complete forms with client in an efficient manner food served • Identify federal regulations related to evaluating patient • Evaluate efficiency (time, cost) of foodservice system status and care • Evaluate accuracy of trays • Gather client information from medical record 3.2 Supervise the preparation and serving of special nourishments 1.4 Calculate nutrient intake, such as calories and sodium. and supplemental feedings. • Identify nutrition information sources/references • Identify patients/clients who need special feeding • Perform routine nutrient computations using food • Define schedules/needs for special food preparation composition tables • Define schedules/needs for special food service • Verify nutrient computations • Monitor implementation of special food services • Be familiar with all normal laboratory values • Identify appropriate supplemental products • Calculate nutrient intake as a percentage of recommended • Monitor cost of supplements requirements 3.3 Develop food service to include continuous quality 1.5 Identify nutrition problems and needs. improvement procedures. • Identify clients needing intervention • Define objectives and standards for food service • Verify information to ensure its accuracy • Implement and monitor quality indicators • Follow up problems to ensure impact of documentation • Implement necessary procedural changes • Identify food customs and nutrition needs of various racial, • Interpret and report to designated persons cultural, and religious groups 3.4 Evaluate food acceptance survey. • Identify patient food preferences and food problems2. Patient/client nutrition – apply nutrition data. • Identify data needs for judging food preferences (8%) 12 questions • Develop and conduct food acceptance surveys 2.1 Implement diet plans or menus using appropriate modifications. • Analyze data and make recommendations/changes • Translate nutrition plan into meals/foods to be served • Modify menus to suit fiber content, texture, or feeding needs 3.5 Identify appropriate resources to modify standard menus to • Modify menus to control for calories, carbohydrates, suit patients’ needs. proteins, fats, and minerals • Determine and understand client needs • Modify menus to suit medical or other personal conditions • Identify appropriate nutrition tables/charts and diet manuals • Modify menus to suit various racial, cultural, and religious • Use standard food weights, measures, and recipes correctly differences • Utilize peer and supervisory resources available as needed w more 7
  8. 8. • Present legal and moral responsibilities regarding diet needs • Justify personnel decisions including documentation for • Modify menus based on local institutional or societal factors promotion and termination • Follow disciplinary procedures to correct a problem4. Patient/client service – provide nutrition education. (6%) 9 questions 6. Food facility personnel – develop personnel and 4.1 Help patients/clients choose foods from selective menus. communications. (8%) 12 questions • Assess dietary requirements of patient/client 6.1 Implement required changes in food service department. • Assess client’s present knowledge and needs • Identify existing problems/needs • Choose appropriate resource materials • Conduct a staff complaint/grievance session • Assess client’s food preferences • Write memos presenting changes with justification • Suggest acceptable food substitutes • Prepare plan of action to address problems/needs • Verify substitutes in terms of availability and facility practices • Communicate daily with staff • Match food items identified with patient preferences 6.2 Prepare, plan, and conduct department meetings. 4.2 Select and use nutrition education materials. • Prepare and post meeting notice and agenda • Develop a plan for nutrition education • Plan meeting facilities and procedures • Identify educational materials and resources • Meet with key personnel to develop plans • Use resource materials and equipment in teaching • Follow proper procedures to conduct meeting • Write minutes of meeting 4.3 Teach patients/clients how to plan and prepare prescribed • Plan follow-up actions resulting from meeting meals. • Develop a plan for home meal preparation 6.3 Present work procedures and plans. • Identify available educational and social resources • Identify and explain department resources/equipment • Ascertain the background and knowledge of clients • Prepare personnel organization and responsibilities chart • Adapt teaching of clients to their needs • Explain department responsibilities and liabilities • Identify role responsibilities and competency standards5. Food facility personnel – hire and supervise. • Explain plan of action to implement procedures or plans (15%) 23 questions 6.4 Teach employees. 5.1 Develop and maintain employee time schedules. • Orient new employees to facility procedures • Identify needs and preferences of employees • Conduct/arrange in-service training (handling emergencies, • Prepare a time schedule difficult clients, new equipment) • Maintain time schedule chart/records • Publicize professional development and service opportunities • Prepare absence/tardy reports for personnel files • Conduct discussion on professional and ethical expectations • Identify overall staffing needs • Provide follow-up after orientation • Calculate full-time equivalents 6.5 Recommend improvements in department design and layout. 5.2 Prepare daily work assignments. • Maintain records of suggestions and complaints received • Identify and assess daily tasks • Conduct department improvement discussion session • Analyze capabilities and preferences of employees available with staff • Develop a work assignment chart • Write a memo presenting improvement recommendations • Explain and coordinate work assignments • Evaluate work flow, essential equipment relative to new 5.3 Conduct employee performance evaluations. department designs or construction • Identify performance evaluation criteria • Research concepts/products related to department facility • Use performance evaluation forms/checklists design • Prepare proposals, specifications for new construction or 5.4 Define personnel needs and job functions. renovation in layout/design changes • Conduct personnel needs analysis • Conduct task analysis 6.6 Set goals and priorities for department. • Write job descriptions • Conduct a time study of department tasks • Write detailed job specifications • Review department goals against resources available • Prepare a personnel organization chart • Conduct staff discussion sessions to review organizational goals 5.5 Interview and select employees. • Prepare short-term and long-term goals for a dietary • Identify fair employment laws and practices department • Explain facility procedures and policies to applicants • Adapt interview to special institutional needs and to 7. Food facility personnel – professional interactions. individuals (3%) 4 questions • Assess applicants and record data in file 7.1 Represent department at external meetings. • Document selection procedures and policies • Present goals and policies 5.6 Manage, supervise, discipline and recommend promotion/ • Identify ways of communicating with outside groups termination. • Prepare statements for presenting at professional/outside • Manage human resources meetings • Maintain personnel records in proper form • Discuss organization components and their interrelation- • Identify personnel management laws and practices ships • Identify promotion/termination criteria • Suggest cooperative ways to solve problems • Conduct a performance evaluation interview • Participate in state/national professional meetings 8
  9. 9. 7.2 Coordinate department services and plans with outside groups. 8.5 Conduct routine safety inspection of work areas. • Identify outside groups important to the work of the • Identify safety laws/regulations for facility department • Prepare a safety inspection checklist • Prepare a list of services • Write an inspection report on hazards control • Develop a services plan to meet community needs • Identify internal groups/departments who might work 8.6 Conduct routine maintenance inspection of equipment. together to provide services in the community • Identify equipment maintenance requirements from manufacturer’s manuals 7.3 Communicate patient/client information to other health • Set up maintenance contracts professionals. • Correct equipment malfunctions and potential problems • Identify and document patient needs and problems • Set up an equipment maintenance schedule • Conduct client referrals as necessary • Implement preventive maintenance schedule for equipment • Utilize consultant guidance 8.7 Instruct employees in equipment use and maintenance. 7.4 Participate in patient/client care conferences and case • Identify training resources and needs presentations. • Develop and implement training programs • Prepare for a patient care conference • Evaluate equipment in terms of maintenance needs and costs • Make a brief presentation on a case • Identify problems and implement goals and approaches 8.8 Organize workflow and use of equipment. with appropriate follow-up • Analyze tasks to determine overlapping effort or equipment use 7.5 Participate in a medical audit of patient/client care. • Plan proper placement and use of equipment • Review foodservice policies and procedures in terms of • Simplify work procedures and steps expected outcomes • Monitor work flow; identify and correct problems • Identify roles of different health practitioners involved with a client 8.9 Write procedures to comply with healthcare standards. • Recognize ethical and professional standards of healthcare • Identify federal healthcare standards/regulations services • Monitor department compliance with standards • Write a report presenting status and recommending changes needed8. Food/kitchen – manage supplies, equipment use, sanitation and safety. (18%) 27 questions 9. Food/kitchen – manage production. (13%) 20 questions 8.1 Receive, store, distribute food supplies and equipment. 9.1 Prepare standard recipes for food production. • Write purchase orders specifying equipment and supplies • Identify food elements of a standardized recipe needed • Correlate menus, recipes, diet census, tally sheets, and • Verify the quality and quantity of food supplies and cafeteria needs to develop requisitions equipment received • Compute proper portions using appropriate food charts/ • Check supplier invoices against facility purchase order references • Process rejections for unacceptable products • Calculate cost and nutrition content of standard recipe • Store food and supplies according to space and temperature • Develop proper cooking procedures, including sequence requirements • Supervise requisition and distribution of supplies 9.2 Specify standards and procedures for preparing food. • Establish and maintain security procedures • Develop food quality control standards, eg, appearance, temperature, acceptance 8.2 Prepare and maintain inventory records. • Prepare procedures and forms to monitor food production • Prepare an inventory status report • Develop procedures for monitoring food waste control • Review inventory system to control costs • Utilize computer-based inventory control system 9.3 Identify equipment needs. • Recognize new developments in equipment 8.3 Follow standard sanitation and infectious disease control • Select equipment using appropriate criteria practices. • Review equipment usage and requirements • Inspect work areas for sanitary conditions and personal 9.4 Test new recipes. hygiene • Design recipe testing strategies • Identify safety practices and hazards • Develop criteria for recipe acceptability • Identify infectious disease control practices • Standardize new recipes • Supervise the preparation and serving of food under • Evaluate client acceptance of new recipes sanitary conditions • Develop and implement safe food handling procedures 9.5 Supervise the production and distribution of food. • Utilize Hazard Analysis Critical Control Point (HACCP) for • Check quality/quantity of food served sanitation and safety • Check cost/efficiency of food production (energy audit) • Check adherence to delivery schedules and procedures 8.4 Write cleaning procedures for utensils, equipment, and work • Keep records for monitoring and accountability objectives areas. • Identify cleaning agents available and their proper use • Write, implement, and monitor standard cleaning procedures 10. Financial – manage business operations. (9%) • Demonstrate proper cleaning procedures for different 13 questions utensils and equipment 10.1 Write purchase specifications and orders. • Interpret and use material safety data sheets • Identify purchasing policies and procedures of department • Complete purchase order/requisition forms w more 9
  10. 10. • Evaluate facility needs, budget restrictions, and products • Recognize the signs of contamination upon receipt and available in storage. • Prepare proposals for new equipment • Recognize the hazards associated with types of food packaging. • Gather and evaluate product information • Protect food from contamination and spoilage following receipt. • Be familiar with computer applications • Label, date, and monitor food to ensure rotation (FIFO). 10.2 Supervise cafeteria cash activities and reports. • Monitor cash received from cash registers 2. Protect food in all phases of preparation, holding, • Prepare a gross receipts report service, cooling, and transportation. (28%) • Adjust and use cash registers • Identify potentially hazardous foods and foodborne pathogens • Implement and monitor security procedures and their control. • Monitor time and temperature to limit growth of or destroy 10.3 Market department products and services. microorganisms. • Calculate cost and set prices for catered events • Prevent environmental contamination of food. • Plan food service and menus for catered events • Prevent cross-contamination of food. • Estimate price-per-unit serving • Ensure the safe thawing of food. • Use cost-control techniques to balance catering budget • Identify appropriate techniques for temperature retention. 10.4 Write detailed specifications for capital purchases. • Ensure the safe cooling of food. • Evaluate existing capital equipment • Identify critical control points (CCP) in the flow of food. • Research replacement equipment • Write budget justification for new equipment 3. Manage personnel and employee health. (18%) • Write detailed requisition and specifications for new • Establish hygiene standards for personnel according to the FDA equipment Food Code. • Enforce guidelines for employee hand washing. 10.5 Evaluate bids and decide on vendors. • Assure adequate hand-washing sinks, lavatory facilities and • Compile brand names and product performance reports supplies. • Compile vendor performance data • Ensure employees’ compliance with safe food preparation • Write a vendor/product comparison summary practices. • Justify vendor/product selection • Prevent foodborne disease transmission by employees. 10.6 Supervise the purchase of food and supplies. • Provide ongoing food safety training to employees. • Check inventory and identify purchase needs • Write purchase orders 4. Manage physical facilities to ensure safety and sanitation. • Check supplies received against purchase order (10%) • Maintain inventory records • Purchase, store, and ensure safe use of chemicals and cleaning agents. 10.7 Monitor/review cost of menus against budget and guidelines. • Identify appropriate environmental controls for water supply, • Compute cost of menus and catered meals waste disposal, and ventilation. • Conduct a price-comparison study • Identify safety and sanitation considerations related to • Prepare a budget equipment and supplies. • Calculate daily cost per client • Follow an integrated pest management (IPM) program. 10.8 Implement cost-effective procedures. • Identify products and techniques to facilitate effective • Review actual costs with budget estimates to identify cleaning practices. problem areas • Recommend cost-saving purchasing practices 5. Implement a food safety system that complies with • Recommend cost-saving department practices regulations and HACCP guidelines. (29%) 10.9 Recommend salary and wage adjustments for employees. • Identify biological, chemical, and physical hazards. • Identify laws, regulations, and agreements regarding • Recognize the causes, symptoms, and types of foodborne employee compensation illnesses. • Develop guidelines for salary scales and merit raises • Establish critical limits. • Prepare an estimate of personnel costs for a foodservice • Establish the corrective action to be taken when critical limits department are exceeded. • Complete insurance, tax, and other forms for personnel • Establish procedures to monitor critical control points (CCP). • Establish effective record-keeping systems that document HACCP .Part II • Assure cleaning and sanitation of equipment and utensils. • Identify safety, sanitation, and health laws and regulationsIn Part II, the examinee must demonstrate knowledge in the relevant to the facility.areas outlined below. • Utilize regulatory agencies and sanitarians as professional resources.1. Purchase, receive, and store food following established • Anticipate emergency preparedness procedures necessary to sanitation and quality standards. (15%) assure a safe food supply. • Identify appropriate grades and inspections for food. • Develop a crisis management plan to address an outbreak of • Procure food and water from approved sources. foodborne illness. • Ensure the quality and wholesomeness of food upon receipt. 10
  11. 11. Important Notes for Exam ApplicantsPlease photocopy this page if you wish to retain this information. (Back side of this page will be mailed to ACT.)• All applicants must complete the demographic survey found on page 14, and mail it with application, fees (payable to DMA), and any required transcripts, to ACT, Inc. at the address below.• Candidates applying under Pathway III or Pathway VI must include transcripts when they apply for the exam.• Candidates applying under Pathway V must have their immediate supervisor complete page 15 of this application.• Candidates applying under Pathway VII must complete the work experience information on page 15 of this application. YOU ARE RESPONSIBLE FOR PROOF OF TRAINING OR EDUCATION IF REQUIRED BY YOUR STATE.• An individual does not need to complete a training program to sit for Part II of the test (the Sanitation and Safety Exam). However, that does not mean that your state, county, or municipality does not require completion of a training course. IT IS YOUR RESPONSIBILITY TO CONTACT YOUR OWN STATE, COUNTY, OR MUNICIPALITY TO DETERMINE TRAINING REQUIREMENTS, IF ANY, BEFORE TAKING THE EXAM.• All applicants must sign the Application Statement on page 13, acknowledging their responsibility to verify requirements and acceptance of credentials with all agencies to whom they are accountable.• Study materials should be ordered directly from Dietary Managers Association. See page 5 for descriptions and page 6 for order form.• To inquire about the availability of an exam review course or a contact person/mentor in your area, please contact the DMA president from your state. Log onto the DMA Web site for state president contact information: www.dmaonline.org.• For information regarding hotel accommodations near test sites, contact the Convention and Visitors’ Bureau or Chamber of Commerce in the city where you will be taking the exam. Accommodations and travel arrangements are the responsibility of examinees. Please return application, demographic survey, transcripts (if required) and fees (payable to DMA) to: ACT, Inc. CDM Exam (82) Tyler Building 2255 N. Dubuque Road Iowa City, IA 52243-0168 Inquiries concerning application processing and site information should be directed to ACT at (319) 341-2500. All other questions should be directed to Dietary Managers Association at (800) 323-1908 or (630) 587-6336. Exam study materials should be ordered directly from Dietary Managers Association. See page 6 for mailing address. 11
  12. 12. CDM® Credentialing Exam Application Ê All applicants must provide the following information: Application Part(s) of the exam you wish to take:postmark deadline: August 15, 2003 s Part I s Part II (You must pass both parts to qualify for CDM® credential.) Exam site and code (See page 4):Important Notes: City ________________________________________________ State __________ Code _________• No purchase orders will be accepted. Candidate’s Information:• If your employer is paying the exam fee, Name: make sure they ___________________________________________________________________________________ process the check LAST FIRST M.I. before the deadline so you can send it with If you have ever taken the exam under a different name or have been a DMA member under another your application. name, give former name: Your canceled check __________________________________________________________________________________ serves as a payment receipt. Mailing address _____________________________________________________________________• Checks returned by City ________________________________________________ State ______ Zip _______________ the issuing bank for non-sufficient funds Home phone ( ________ ) _____________________ Work phone ( ________ ) ____________________ or stop-payments are subject to a $25 DMA Membership number __________________ service charge. Scores s Membership number is pending s Non-member will not be released until all fees are paid Student? s Yes s No in full. Applicants will not be allowed to Name of school where you completed training program: register for a future __________________________________________________________________________________ exam until all fees are paid in full. Location of school (city/state)________________________________ Completion date ____________• Checks are not deposited until your Pathway you are registering for (see page 2 for “Exam Eligibility Requirements”): application is Please note: Students cannot apply under DMA member pathways – they must upgrade to Active membership complete. first. Students must have graduated by September 15 and must submit exam application prior to graduation. s Pathway I s Pathway II* s Pathway III* s Pathway IV s Pathway V* s Pathway VI** s Pathway VII** * Denotes non-member pathways ** DMA members applying under Pathway VI or VII pay member exam fees; non-members pay non-member fees. If you have previously taken Part I or Part II of the exam: Indicate part(s) taken: _____________ Year: _____________ Please complete pages 12, 13 and 14! 12
  13. 13. Fees and payment information: FOR OFFICE USEExam fees: ONLY Date ____________________Members – $200 (Part I: $150; Part II: $50)Non-members – $310 (Part I: $250; Part II: $60) Check # ________________Method of payment: Amt_____________________s Check* s Money Order* * Payable to DMA School Code __________s VISA s MasterCard Amt. to charge $_____________________________________________________________________________________________CARDHOLDER’S NAME__________________________________________________________________________________CARDHOLDER’S SIGNATURE___________________________________________________ ______________NUMBER ON CARD EXPIRATION DATE (MO/YR)Cardholder information: s Check here if same as aboveBilling address ______________________________________________________________________City ________________________________________________ State ______ Zip _______________Send this application to:ACT, Inc.CDM Exam (82)Tyler Building2255 N. Dubuque RoadIowa City, IA 52243-0168Phone: (319) 341-2500Fax: (319) 337-1122 (Use only if paying by credit card. Do not fax copies of checks.)Be sure to include the following items:• Demographic Survey, page 14• Transcripts (if applying under Pathway III or Pathway VI)• Form on page 15 (if applying under Pathway V or VII)• If applying by fax, do not mail application; you will be registered twice.• Exam fees, payable to DMA. (If your employer is paying your fee, be sure application is sent with payment.) Application statement and signature. All applicants must sign/date. I certify that, to the best of my knowledge, the information provided in this application is true and accurate. I hereby acknowledge that the receipt and review of this application by the Certifying Board for Dietary Managers does not create any express or implied obligations owed or warranties made to me, nor does such receipt and review of this application by the Certifying Board confer any rights in me with respect to Dietary Managers Certification Examination or the Certified Dietary Manager (CDM®) professional designation. I agree to and shall indemnify, save and hold harmless the Certifying Board and its officers, directors, members, agents, employees, successors and assigns, and each of them, from and against any and all claims, costs and expenses (including legal fees), demands, actions and liability of every kind and/or any failure to act, by one or all of them, now or in the future, in character whatsoever arising directly or indirectly from any action taken, in connection with this application, the Dietary Managers Certification Examination or the CDM® professional designation. I understand that regulations concerning food safety certification will vary depending on where I work. I acknowledge that it is my own responsibility to verify requirements and acceptance of credentials with all agencies to whom I am accountable. I HAVE READ THE FOREGOING STATEMENT IN ITS ENTIRETY AND I UNDERSTAND AND AGREE TO ABIDE BY ITS TERMS. _____________________________________________________________________________________________________________________ PRINT NAME SIGNATURE DATE 13
  14. 14. Demographic Information ÊTo Be Completed By All Applicants and Mailed With Exam ApplicationPlease answer each question by circling ONE number only that BEST describes you or your professional experiences in the dietary/foodservice industry. (This information is requested for statistical reasons only and will not affect your eligibility to sit for the examina-tion. All responses will remain confidential, as only group results are reported.)A. How did you learn about this exam? G. How many YEARS OF FULL TIME M. Develop personnel communications – 1 = Instructor told me WORK EXPERIENCE do you have as a by conducting meetings and inservices, 2 = Employer told me Dietary Manager? developing policies and procedures, train- 3 = DMA state chapter 1 = Less than one year ing employees and developing goals and 4 = Received mailing from DMA 2 = 1 to 3 years long-range plans. 3 = 4 to 6 years 1 = 0-8 hoursB. What motivated you to seek 4 = 7 to 9 years 2 = 9-16 hourscertification? 5 = 10 years or more 3 = 17-24 hours 1 = Required by law 4 = 25-32 hours 2 = Required by employer For questions H through Q, please estimate 5 = 33-40 hours 3 = Dietitian/Instructor recom- the average amount of time spent per week: mendation N. Develop external relations – by repre- 4 = Personal growth and satisfaction H. Gather nutrition data – from medical senting your employer at external meet- records, interviews, screening, etc. ings and functions, coordinating servicesC. Indicate the professional setting you 1 = 0-8 hours to outside groups, participating in careMOST often work in. 2 = 9-16 hours conferences and audits of client care. 1 = Hospital 3 = 17-24 hours 1 = 0-8 hours 2 = Nursing Home 4 = 25-32 hours 2 = 9-16 hours 3 = School 5 = 33-40 hours 3 = 17-24 hours 4 = Assisted Living Facility/ 4 = 25-32 hours Retirement Community I. Apply nutrition data – through menu 5 = 33-40 hours 5 = Correctional modification, diet orders, implementation 6 = Other (Military, etc) of care plans. O. Manage supplies, inventory, equip- 1 = 0-8 hours ment use, sanitation and safety.D. During an average day, how many 2 = 9-16 hours 1 = 0-8 hoursclients does your facility provide nutrition 3 = 17-24 hours 2 = 9-16 hoursservices to? 4 = 25-32 hours 3 = 17-24 hours 1 = Less than 30 clients 5 = 33-40 hours 4 = 25-32 hours 2 = 30 to 100 clients 5 = 33-40 hours 3 = 101 to 200 clients J. Provide food service – through supervi- 4 = 201 to 500 clients sion of preparation and delivery of meals P Manage production by standardizing . 5 = More than 500 clients and nourishments, assuring quality control. recipes, specifying preparation procedures, 1 = 0-8 hours identifying equipment needs and supervis-E. How many dietetic employees do you 2 = 9-16 hours ing food production and distribution.SUPERVISE? 3 = 17-24 hours 1 = 0-8 hours 1 = None 4 = 25-32 hours 2 = 9-16 hours 2 = 1 to 4 5 = 33-40 hours 3 = 17-24 hours 3 = 5 to 15 4 = 25-32 hours 4 = 16 to 25 K. Provide nutrition education. 5 = 33-40 hours 5 = 26 to 50 1 = 0-8 hours 6 = More than 50 2 = 9-16 hours Q. Manage business operations by writing 3 = 17-24 hours purchase specifications and orders, super-F What type of BASIC dietetic training . 4 = 25-32 hours vising cafeteria cash activities, evaluatingprogram did you have? 5 = 33-40 hours vendor bids and costing menus and main- 1 = DM Program – taining budget guidelines. Correspondence Study L. Hire and supervise personnel – 1 = 0-8 hours 2 = DM Program – College or through time schedules, work assign- 2 = 9-16 hours Vocational/Technical School ments, performance evaluations, inter- 3 = 17-24 hours 3 = DT Program viewing new employees and disciplinary 4 = 25-32 hours 4 = Bachelor’s Degree action. 5 = 33-40 hours 5 = Culinary Arts 1 = 0-8 hours 6 = Hospitality Food Manager 2 = 9-16 hours 7 = Experience Only 3 = 17-24 hoursNOTE: Individuals who graduated from Food 4 = 25-32 hoursService Supervisors or Dietetic Assistant 5 = 33-40 hourscourses should choose answer one or two. 14
  15. 15. Complete only if you are applying under Pathway V or VIIPathway V is for graduates of a state-approved or other accredited 90-hour course who also have a minimum of two years’ experiencein a managerial or supervisory capacity in institutional food service, 80 percent of which is supervision of production and food service;20 percent of which is nutritional care of clients. Managerial/supervisory experience is defined as 80 percent on-the-job time in a full-time management capacity. Institutions are defined as organizations or corporations such as hospitals, nursing homes, schools, militaryfood service, correctional, commercial and/or community feeding programs.Pathway VII is for individuals with five or more years of experience in foodservice management.Exam candidate is applying under: Pathway V s Pathway VII s Candidate name _________________________________Current EmploymentJob title _________________________________________________________________ Dates: From ___________ to ____________ (mo/yr) (mo/yr)Place of employment _____________________________________ Work phone ( __________ ) _____________________________Address _____________________________________________________________________________________________________City _____________________________________________________________ State __________ Zip ________________________Name of immediate supervisor ___________________________________________________ Title ___________________________To be completed by immediate supervisor:Candidate employed under my supervision from ___________ to ____________ (mo/yr) (mo/yr)Duties performed by candidate _______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Has candidate performed satisfactorily while under your supervision? s yes s noAre you aware of any information which would adversely reflect on the character or competence of this person? s yes s noI hereby certify that the above information is correct to the best of my knowledge.Signature of supervisor _________________________________________________________________________________________Date __________________________ Work phone ( ___________ ) ______________________________________Pathway V Candidates please note:If your two years of managerial/supervisory experience is not met by your current employment, please photocopy this page andrecord previous employment experience, and have your former employer complete the supervisor-related questions.Pathway VII Candidates please note:If your five or more years of work experience is not met by your current employment, please photocopy this page and record previ-ous employment experience, and have your former employer complete the supervisor-related questions.Dietary Managers Association reserves the right to verify information supplied on the experience request section. 15
  16. 16. Equal Opportunityfor EducationThe Certifying Board for Dietary Managers makes everyreasonable effort to accommodate exam applicants whohave a disability, as defined by the Americans WithDisabilities Act of 1990. Special arrangements and test materials are available toapplicants who have been professionally diagnosed with aphysical or learning disability and can supply appropriatedocumentation. Reasonable efforts will be made to provideadequate accommodations for such applicants. Applicants requesting special testing accommodationsare required to follow these guidelines: 1) Submit withthe application a request for special arrangements,including a detailed description of the disability and theaccommodations believed necessary to take the creden-tialing exam. Documentation from a physician or otherlicensed professional detailing the diagnosis is alsorequired. 2) If additional testing time is sought, applicant Questions concerningmust include a request for the precise amount of addi- application processing and sitetional time required. 3) Applicants requesting specialaccommodations should apply for the exam as far in information should be directedadvance of the deadline as possible, so that sufficient to ACT, Inc. at (319) 341-2500.time is available to make any special arrangements.4) Information from physicians or other professionals All other questions should beshould be submitted with the application materials. directed to Dietary Managers Association at (800) 323-1908. Certifying Board for Dietary Managers Presorted Standard 406 Surrey Woods Drive U.S. Postage St. Charles, IL 60174 PAID Permit No. 1 Elmhurst, Illinois
  17. 17. Enjoy Top-Notch Education, Exhibits,and Networking in Reno This Summer! Dietary managers from across the country The Expo – slated for July 20-21 – will show- We’re betting you will give Reno’s Silver will convene in Reno, Nevada this July for case dozens of foodservice suppliers that can Legacy Resort high marks for luxury, five days of quality educational program- help you deliver first-rate meals and service comfort, and casino fun. The Silver Legacy ming, access to top vendors and their to clients in health care, assisted living, offers numerous dining options to please any products, and face-to-face networking. schools, corrections, and military settings. palate. Big-name entertainers perform at the The 44th Annual Meeting and Expo of the resort, and adjacent hotel properties have The Sunday evening Chairman’s Reception Dietary Managers Association (DMA) will top-flight production shows, cool piano will welcome attendees and guests to the take place July 18-22, 2004 at the Silver lounges, and hot nightclubs. So there’s Wild West. The reception will feature a buffet Legacy – northern Nevada’s resort desti- something for everyone to enjoy! The Silver stocked with western-style favorites, and nation of choice. Legacy Casino’s dome – the world’s largest country music will provide toe-tapping enter- – features a spectacular laser, light, and “Maximizing the Power of Change” is the tainment. The following night, Club DMA is sound show glorifying northern Nevada’s meeting theme, and several sessions are back, promising guests a great night of music, colorful 19th century silver mining history. geared to help foodservice professionals do dancing, and conversation with DMA friends. Natural beauty abounds in the area, with the just that. In the inspiring opening session, On Wednesday evening, members and guests awe-inspiring Sierra Nevada Mountains as keynote speaker Michael Scott will explore will enjoy a delicious dinner, and then the backdrop. “Change, Challenges, Champions.” The welcome RAIN to the stage for a spectacular week’s diverse agenda reflects various man- Beatles tribute concert. If you are a Beatles There you have it – a sneak-peek at DMA’s agement and medical nutrition therapy fan, you’ll love RAIN’s rendition of dozens 44th Annual Meeting & Expo. Learn more topics. Two dozen speakers are poised to of the Fab Four’s classics. about the event and all it offers in the deliver powerful presentations on their program agenda that follows. Then register Rounding out the social agenda are three unique areas of expertise. for a week you won’t soon forget. All bets optional tours, showcasing Reno-Tahoe’s are on that this meeting will be something scenic beauty and colorful history. special! The tours are available on Sunday and Tuesday for you or your guests to enjoy.The Meeting AgendaSaturday, July 17 9 a.m. – 12 noon 1 – 4 p.m. Workshop: Workshop:10 a.m. – 5 p.m.Registration Dysphagia Diets: Implementing a What Drives Your Food Cost – Dignity in Dining Program Speed Scratch to the Rescue1 – 4 p.m. Hilary Harding Hanson, RD, Hormel Health- Kathy Wilson-Gold, MS, RD, LD, CampbellBoard of Directors Meeting Labs, Inc., Austin, MN and Robert Martin, Soup Company, Oklahoma City, OKMembers may audit. CDM, CFPP, Asbury Place at Kingsport, Attend this session to learn what really drives Kingsport, TN your food cost and how speed scratch canSunday, July 18 The National Dysphagia Diet is being imple- rescue you from the budget blues. You will mented across the United States. This seminar receive valuable budgetary information and7 a.m. – 5 p.m. will explore the guidelines for food textures participate in preparing and tasting a deliciousRegistration and liquid viscosities. In addition, the presen- speed scratch recipe. Don’t miss this fun and7 – 7:45 a.m. ters will discuss how implementing a molded informative session. (3)Interdenominational Church Service puree meal program meets the NDD guide- lines while enhancing the quality of client 6 – 9 p.m.All denominations are invited to this special care. (3)* Chairman’s Welcome Receptiondevotional service featuring prayer, hymns, Howdy partners! 2003-04 Chairman of theand fellowship. 9 a.m. – 3 p.m. Board Deb Dawson, CDM, CFPP will welcome Optional Event: attendees and guests to DMA’s 44th Annual8 – 8:45 a.m. Rim of the Lake TourFirst-Timer’s Orientation Meeting at this special western-themed recep- See page 5 for event description and page 6 tion. A full Western buffet will be served, and aFirst-time Annual Meeting participants are for registration form. country-western band will play toe-tappingencouraged to attend this orientation session, music to make the night lively and unforget-which will offer insights on the meeting and a 9 a.m. – 3 p.m. table. Wear your western-style clothing andchance to get to know other first timers. Optional Event: cowboy hat for an extra measure of fun. This Virginia City Tour special gathering will kick-start an exciting See page 5 for event description and page 6 week of networking, education, and good times.*( ) Bracketed numbers indicate number ofclock hours granted for the session. A total of for registration form.three clock hours are granted for attendingExpo. Total clock hours available for AnnualMeeting and Expo: 25.5 2

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