Continuing Competence Level Assignments
The following competence levels provide an understanding of the educational level of each product within the ANFP Marketplace. Each product has a designated competence level listed within the product description.
Continuing Competence Level Assignments
Level I: Remember/Understand - Bloom's Taxonomy Concepts*
Understanding and Remembering of Concepts/Knowledge:
Suggest Level I courses and basic resources
The desired outcome is to ensure a basic understanding and explanation of concepts of the subject matter and recalling of related facts.
Level II: Apply/Analyze - Bloom's Taxonomy Concepts*
Application and Analysis of Concepts/Knowledge:
Suggest Level II course and basic to advanced resources
The desired outcome is to facilitate application of knowledge into practice by drawing connections among ideas and using information in new situations.
Level III: Evaluate/Create - Bloom's Taxonomy Concepts*
Evaluating and Creation of Concepts/Knowledge:
Suggest Level III courses and advanced resources
The desired outcome is to evaluate application and create continuous quality improvement into best practice.
*Bloom's Taxonomy is a hierarchical model used to classify learning objectives into levels of complexity and specificity. For more information about the model, refer to: https://cft.vanderbilt.edu/guides-sub-pages/blooms-taxonomy/
Competence Topics
Nutrition
Apply Nutrition DataGather Nutritional Data
Provide Nutrition Education
Foodservice
Develop Standardized MenusSpecify Standards and Procedures for Preparation and Production of Food
Manage the Preparation, Production, and Distribution of Food
Monitor Meal Service
Establish Continuous Quality Improvement Procedures for Foodservice Department
Develop Standardized Menus
Personnel and Communication
Define and Develop Personnel Needs and Job FunctionsInterview, Select, and Onboard of Employees
Provide ongoing education
Develop and maintain employee time schedules and assignments
Manage goals and priorities for department
Manage department personnel
Manage Professional interactions and Development
Implement departmental changes
Sanitation and Safety
Manage personnel to ensure compliance with safety and sanitation regulations
Manage purchasing, receiving, storage, and distribution of food and supplies following established sanitation and quality standard
Protect Food in all phases of preparation using HACCP Guidelines
Manage physical facilities to ensure compliance with safety and sanitation guidelines
Business Operations
Research, Develop, and Manage an Operating BudgetResearch, Develop, and Manage a Capital Budget
Plan and budget for improvements in the department design and layout
Manage the Purchasing Process
Manage revenue generating services
Implement Cost Effective Policies and Procedures