Learning techniques dealing with the responsible service of alcohol beverages is an important part of protecting yourself, your establishment, and your customers from alcohol-related incidents before they occur. This interactive online training course will provide you with the necessary tools and skills you need to ensure the safe and legal service of alcoholic beverages.
ServSafe Responsible Alcohol training is a self-paced, innovative approach to alcohol server training. The course allows participants to obtain the training anywhere, anytime.
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.
The course provides the foundational knowledge needed to comply with the Richard B. Russell National School Lunch Act. Successful completion of this course provides a certificate recognized by the American Culinary Federation for 15 hours of continuing education credits.
This course is a must for food industry education, food manufacturers, health care facilities, foodservice operations, retail food purveyors and any organization or business that handles or transports food products.
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