Continuing Competence Level Assignments


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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.

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Continuing Competence Level Assignments

Level I: Remember/Understand - Bloom's Taxonomy Concepts*

Competency Level 1Understanding 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*

Competency Level 2Application 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*

Competency Level 3Evaluating 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: 


Competence Topics


Gather Data - Document nutrition information in the medical records
Gather Data - Interview for nutrition related information
Gather Data - Obtain routine nutrition screening data
Gather Data - Identify nutrition problems and client rights

Apply Data - Modify diet plans
Apply Data - Implement physician’s dietary orders
Apply Data - Apply standard nutrition care
Apply Data - Review effectiveness of nutrition care
Apply Data - Manage special nourishments and supplemental feedings

Provide Education – Assist clients with food selection
Provide Education - Use nutrition education materials
Provide Education - Adapt teaching to client’s educational needs: evaluate client readiness and ability to learn


Manage standardized recipes
Specify standards and procedures for preparing food
Supervise the production and distribution of food
Monitor meal service
Implement Continuous Quality Improvement Procedures for Foodservice Department
Modify standard menus

Personnel and Communication

Define personnel needs and job functions
Interview, select, and orient employees
Provide ongoing education
Develop and maintain employee time schedules and assignments
Manage goals and priorities for department
Manage department personnel
Manage professional communications
Implement changes in foodservice department

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

Business Operations - Manage a budget
Prepare specifications for capital purchases
Plan and budget for improvements in the department design and layout
Assist in the purchasing process
Manage revenue generating services
Implement cost effective procedures