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Tel: 202.274.7124

 

Email: causes@udc.edu

 

Dean:

 

Sabine O’Hara, Ph.D.

 

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UPCOMING EVENTS

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November 26, 2018 2:00 pm

Certified Professional Food Manager Course


The College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES), Center for Nutrition, Diet and Health is offering multiple Certified Professional Food Manager courses. The course is designed to teach the principles of food safety management and how to use those principles to create a food safety culture. Additionally, the course emphasizes and provides information to students about how to identify and avoid food contaminates, proper employee health and hygiene, cleaning and sanitation principles and safe food handling practices. Hazard Analysis and Critical Control Point (HACCP) information will be discussed, as well as what to do before, during and after inspection to provide a culture that keeps food and the public safe. The certification is a requirement to sell or serve food to the public.

The Certified Professional Food Manager course is a three day, 16-hour course that concludes with students taking the national exam. If participants score 70 percent or better, they will receive an accredited certificate. Participants may take their certificate, which is good for five years, to their local Health Department to receive certification for their state. The District of Columbia certification is valid for three years.


The cost of the Certified Professional Food Manager course is $147. Payment can be made before or at the time of the first class, by check or money order, made payable to the "University of the District of Columbia." Please put "3901 i" in the memo line.
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November 28, 2018 2:00 pm

Certified Professional Food Manager Course


The College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES), Center for Nutrition, Diet and Health is offering multiple Certified Professional Food Manager courses. The course is designed to teach the principles of food safety management and how to use those principles to create a food safety culture. Additionally, the course emphasizes and provides information to students about how to identify and avoid food contaminates, proper employee health and hygiene, cleaning and sanitation principles and safe food handling practices. Hazard Analysis and Critical Control Point (HACCP) information will be discussed, as well as what to do before, during and after inspection to provide a culture that keeps food and the public safe. The certification is a requirement to sell or serve food to the public.

The Certified Professional Food Manager course is a three day, 16-hour course that concludes with students taking the national exam. If participants score 70 percent or better, they will receive an accredited certificate. Participants may take their certificate, which is good for five years, to their local Health Department to receive certification for their state. The District of Columbia certification is valid for three years.


The cost of the Certified Professional Food Manager course is $147. Payment can be made before or at the time of the first class, by check or money order, made payable to the "University of the District of Columbia." Please put "3901 i" in the memo line.
cc6f6ab01fe54b882069e0ac73ef15a1--1ba10a6e:1622a495541:-7a46

November 30, 2018 2:00 pm

Certified Professional Food Manager Course


The College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES), Center for Nutrition, Diet and Health is offering multiple Certified Professional Food Manager courses. The course is designed to teach the principles of food safety management and how to use those principles to create a food safety culture. Additionally, the course emphasizes and provides information to students about how to identify and avoid food contaminates, proper employee health and hygiene, cleaning and sanitation principles and safe food handling practices. Hazard Analysis and Critical Control Point (HACCP) information will be discussed, as well as what to do before, during and after inspection to provide a culture that keeps food and the public safe. The certification is a requirement to sell or serve food to the public.

The Certified Professional Food Manager course is a three day, 16-hour course that concludes with students taking the national exam. If participants score 70 percent or better, they will receive an accredited certificate. Participants may take their certificate, which is good for five years, to their local Health Department to receive certification for their state. The District of Columbia certification is valid for three years.


The cost of the Certified Professional Food Manager course is $147. Payment can be made before or at the time of the first class, by check or money order, made payable to the "University of the District of Columbia." Please put "3901 i" in the memo line.