Nutrition education is essential for individuals with culinary responsibilities. Many chefs and aspiring chefs are committed to expanding their culinary nutrition knowledge. Advance Culinary Nutrition Applications includes information to fill the void between the food scientist working in a research laboratory and the line chef...
Brush up on your knowledge of food allergies, food intolerance, food preservation and more. Do you know the difference between a food allergy and a food intolerance? Can you name the eight foods that account for 90 percent of all food-allergy reactions? Being knowledgeable about...
Food safety is critically important to the restaurant industry and its customers. This mandatory Sanitation and Safety course includes the ServSafe® Coursebook which presents the preventative measures to keep food safe while focusing on food safety practices in the workplace. An in-depth coverage of food...
Looking for practical ways to combat the issues that derail your work day? Time management skills have a direct effect on your efficiency, quality of work and stress levels. This course presents how to minimize stress and maximize productivity in your personal and professional lives...
Supervision is the direction of people at work, while management is the planning and control of the work process. The modern chef is expected to understand and implement both of these skill sets. This mandatory Supervisory Management course provides the information needed to manage people...
Want to spend more time on what really matters? This course provides an easy way for school nutrition managers to quickly assess the nutrient content of their meals, granting more time to plan and prepare nutritious and appealing meals for school students. Other topics presented...
Computers in the kitchen are a reality. In an increasingly competitive marketplace, computers could almost be considered as vital to organizational survival as food and water is to human survival. Learn the latest trends in computer technology and keep your knowledge of computers and their...
Keeping food and labor costs in line is critical to a restaurant’s success. Success or failure 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 (formerly Management of Food...
Gain information on the tools available to business communicators today. Business Communications introduces the strategies successful business professionals employ. It is a practical course that presents principles of communication including effective oral and written communication techniques to prepare effective memos, letters, reports and presentations. ...
Effective leadership requires an understanding of people and diversity, an ability to adapt to change, and knowledge of decision-making and planning processes. Whether you already have supervisory responsibilities or want to move into a supervisory position, Business Management will provide the fundamentals on how to...