Life Happens in the Kitchen

The heart of any home is the kitchen and the same holds true for the Household Model. Explore the possibilities for designing and developing dining practices built on choice and home experience in your organization.

While this intensive is specifically designed and developed for participants from organizations who are seriously exploring and/or designing and developing the Household Model,  it offers great value to organizations at any point in transformation from Institution to person-centered. It is also of great benefit to those who are already physically in a household model but want to strengthen the dining services to parallel food choices we experience at home.

We will have the opportunity to discuss food and design for food service as a meaningful and pleasurable daily experience for elders. Visit and study with residents and staff at nursing homes converting to the household model. Learn behind the scenes specifics from the dietary staff. We will study processes and systems as well as learning how to put the kitchen back into the center of home life for residents living in long term care households.

Attendance will be limited to a small group so that each participant goes away with a strong network and actual consultation from the experts.

Target Audience

• A Dietary Manager

• A Dietary consultant working with a household client

• An Administrator or CEO rethinking your organizational structure or

• An architectural firm designing Households

Presenter

Linda Bump, Registered Dietitian, Action Pact consultant

Linda is known for her culture change work, as the Administrator at Northern Pines Communities (now Bigfork Valley) that built and organized to the household model in 1998, and as the Director of Operations during the transition to households at Meadowlark Hills in 2001. As a consultant at Action Pact, she has worked with many household facilities and is sought after as a consultant to architects.  Linda authored and presented the white paper, “The Deep Seated Issue of Choice,” for the CMS/Pioneer Network Creating Home II national symposia on Culture Change and the Food and Dining Requirements. She also participated in the Pioneer Network Task Force that developed the “New Dining Practice Standards” and the new toolkit which helps homes implement the new standards.

Continuing Education

The in-person intensive has been approved for 32 CEs with prior approval for Registered Certified Dietary Managers.

Tuition

Class sizes for these sessions are limited to a small number of participants, so sign up early to guarantee yourself a spot.