CHEF SANITATION & SAFETY
(#334)
Food safety is critically important to the food service industry and its customers. This Sanitation and Safety course includes the ServSafe® Coursebook (e-version) which focuses on adherence to food safety practices in the workplace. It presents in-depth coverage of food safety and sanitation in food-borne diseases, the flow of food, safe food handling, maintaining sanitary facilities and equipment and crisis management. Along with the ServSafe® Coursebook 7th edition, this course includes MyServSafeLab: NRA & Pearson Publishers.

CHEF NUTRITION
(#333)
Nutrition education is essential for many reasons including a better understanding of the properties of foods along with how they are prepared and served. Many cooks, chefs and aspiring chefs demonstrate an interest in preparing meals that are both delicious and healthy. This Nutrition course contains valuable and applicable information in nutrition standards and guidelines, a deeper exploration into food properties, maintenance and dieting, food technology, and more. Chef Nutrition includes the most current ebook: Nutrition Concepts & Controversies 14th edition Cengage Publishing.

CHEF SUPERVISORY MANAGEMENT
(#332)
The modern chef is expected to be an effective manager & supervisor. This Supervisory Management course emphasizes the positive approach of working cooperatively with people to develop and empower them to better perform in their working role. Chef Supervisory Management provides the information needed to manage people in today’s food service industry, the importance of problem-solving methods, & techniques for effective planning. Supervisory Management e-Textbook: Supervision in the Hospitality Industry, 8th edition

CHEF COST CONTROL MANAGEMENT
(#331) (CEC)® (CEPC)®
Success or failure in the restaurant business is typically related to an operator’s ability to manage the big three cost centers: labor costs, food cost and beverage cost. Chef Cost Control Management largely examines cost control from a management perspective. Understanding the three cost centers is essential because effective cost management is only achieved when management is educated and engaged. Chef Cost Control Managements e-Textbook: Food and Beverage Cost Control, contains a wealth of resources and the specific tools needed to keep costs low and profit margins high.

CHEF BUSINESS MANAGEMENT
(#335) (PCC)® (PCEC)®
Management is essential to be efficient and effective in today’s global marketplace. Chef Business Management provides the fundamentals needed to learn how to supervise and work with others, lead and motivate a team, and manage workflow and operations. Effective leadership requires an understanding of people and diversity, an ability to adapt to change, and knowledge of decision-making and planning processes. Chef Business Management e-Textbook: MGMT, contains valuable insight and resources including real-world examples of well-executed management principles to help overcome workforce challenges.

CHEF BEVERAGE MANAGEMENT
(#336)
Today’s food and beverage industry includes effective beverage management. With a greater interest in food and beverage pairing along with an increased selection of wine, spirits, craft brewing, teas, and coffees, beverages are becoming more sophisticated and diverse. Chef Beverage Management e-Textbook: The Beverage Manager’s Guide to Wine, Beers and Spirits focuses on building and sustaining a profitable beverage program along with concepts to assist in training employees, managing and marketing beverages.

EDUCATING CHEFS & COOKS SINCE 1984