CDM/CFPP vs. Master’s?
Hello!
As my username suggests, I’m a Chef in Reno, NV. I’ve been grateful to have found senior living food service, and at the risk of sounding cheesy, it’s been nothing short of the most rewarding experience I’ve had in 9 years of professional cooking.
I was recently promoted to a dietary management role and I’m thinking of long term growth, both in my current operation and company.
Some more context: 60 bed memory care community, along with the standard assortment of diets. I’ve got a bachelors degree in culinary arts, along with the usual ServSafe cert. as well as the ability to instruct and proctor the exam itself.
In my current role, is it be worth more of my time to earn the CDM CFPP credentials, or enroll into a Master’s in Nutrition to then go onto an RDN path?
For what it’s worth, it’s not entirely a money issue but naturally there’s some price differences in each program or credential I’m looking at.
I’m in luck that my local University (shoutout UNR) offers a Master’s program, and I’m all for investing in one’s self educationally of course. But roughly $1800 vs close to $11k is absolutely worth asking the question, if I made the transition from chef coat to…scrubs or suits…..what’s more worth it?
If you made it this far…thank you for reading. I’m open to any and all advice and suggestions, and DM’s as well. Thanks everyone 🙏🏻