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This learning series consists of three courses to prepare participants to succeed in restaurants, and food service. The certificate program is all online, asynchronous, allowing participants to fit the coursework around their schedules.




Participants will learn the food and beverage skills and competencies necessary for the high-demand positions of fast food and counter workers, cooks and food prep, and waiters and waitresses.



1 certificate | 3 Courses @ 16 hours each course | 4 hours per week



Completion of each course will earn participants 1 digital badge per course. Successful completion of all three courses will also earn the participants a certificate.


Course One – Overview of Operations and Service for Various Food Service Segments

For each segment, the course will cover its characteristics, style of service and food production methods, and use of technology

  • Fast Food
  • Fast Casual
  • Casual
  • Buffet/Self-service
  • Fine Dining
  • Catering
Course Two - Food and Operations Safety

This course will cover essential and frequently used safety practices. Students will prepare for and take the online Food Handler’s License Exam through ServSafe as a part of this course.

  • Importance of Food Safety
  • Understanding Foodborne Illness and Allergens
  • Proper Personal Hygiene and Handwashing
  • Ensuring Proper Temperature Control
  • Ensuring Safe Service of Foods
  • Keeping the Operation Clean and Sanitary
  • Adhering to Covid-Safe Procedures
Course Three – Basic Culinary and Menu Knowledge
  • What cooks need to know to understand recipes and techniques and servers need to know to explain food to the guests.
  • Identification and explanation of types of ingredients and food products
  • Knife cuts and other food preparation techniques
  • Cooking methods
  • Nutrition and special diet Information
  • Vegetarian
  • Vegan
  • Gluten-free
  • Dairy-free
  • Low carbohydrate and sugars
  • Other recipe and menu terminology