Developed in conjunction with NSF International, We are proud to provide this exclusive on-line HACCP Managers Certificate Course.
This course meets both nationally and internationally accepted HACCP standards. It contains the information needed to effectively participate in the organization, development, implementation and management of a successful HACCP plan. The student will experience practical, real world interactive case studies that cover the "five preliminary steps" of a HACCP plan and the application of its "seven principles". Also included are HACCP plan development forms that can be printed and used to create a HACCP program.
Cooking Basics offers a substantial culinary course of study for all those needing a foundation in cooking instruction. Because the training is self-paced, it builds a knowledgeable foundation that saves valuable time in training to professional standards. This wealth of core cooking information is available on mobile phones, tablets and computers.
Cooking Basics' nineteen lessons cover a wide range of instruction, including kitchen equipment and tools, portion control procedures, basic cuts of meat, dry and moist heat cooking methods, slicing, dicing, chopping, plate presentation, seasoning, poultry, seafood, development of consistent recipes, waste management, workplace safety and more. This program utilizes customized, professionally staged videos that allow students to view and interact with professional chefs demonstrating crucial techniques from safely handling a carving knife, to preparing a roux, to stuffing a turkey.
Students will witness procedures being correctly performed. Cooking Basics is the bases of a successful operation.
Login credentials to start course provided in an email from Tapseries within 12 hours of registration
HACCP Basics for Processors and Manufacturers is an online, self-paced course on the HACCP System and its prerequisites. The course focus is on the HACCP method to prevent unwanted hazards from being introduced into your manufacturing or processing operations. The course is recognized and accredited by the International HACCP Alliance.