Canadian Society of Nutrition Management (CSNM) Continuing Education points – 7 total (1 for each Culinary & Nutrition session):
| Session | CSNM Competency |
| April 10, 10:30 – 11:30 am Executive Panel: Balancing Expectations with Limitations |
1.Professionalism |
| April 10, 2:30 – 3:30 pm Relational and Person-Centered Culture…. |
6.Human Resource Management |
| April 10, 3:45 – 4:15 pm Review of RQI Findings |
2.Quality Management |
| April 11, 10:30 – 11:30 am Proactive Approach to Hydration |
4.Clinical Nutrition |
| April 11, 1:00 – 1:30 pm Why a Red Seal Chef? |
8.Marketing and Promotion |
| April 11, 1:30 – 2:00 pm Optimizing Service Satisfaction…. |
5.Food Service Systems Management |
| April 11, 2:15 – 3:15 pm Nutrition & Ethics in Senior Living Settings |
1.Professionalism |
The CSNM’s Continuing Education Program supports members in maintaining the skill set of the 8 core competencies as outlined on their website. Active members with the CSNM must attain 1 continuing education point in each core competency every year to renew their annual membership. To receive the identified CSNM points, delegates will need to sign in and out of the applicable sessions. Visit csnm.ca for more information.