CHEF SUPERVISORY MANAGEMENT RECERTIFICATION
(#383)
Recruiting, selecting, training, supervising and maintaining quality employees is one of the more challenging aspects of managing today’s kitchen. This recertification Supervisory Management course provides a review of the role of a supervisor and the skills needed to be an effective manager and leader. Learn how to create a positive work environment, manage conflict and more.

CHEF NUTRITION RECERTIFICATION
(#384)
Because Chefs play an integral role in preparing and serving healthy food, education in nutrition is essential. This recertification course meets the ACF renewal requirement in nutrition by providing a review in basic nutrition, menu planning, healthy cooking, label reading, diet modification and more.

CHEF SANITATION & SAFETY RECERTIFICATION
(#385)
The food industry is responsible for following safe food handling procedures and delivering food safely to its customers. This recertification course provides a comprehensive review of foodservice sanitation and safety regulations to implement and regulate in order to prevent foodborne illness outbreaks.

EDUCATING CHEFS & COOKS SINCE 1984