Improve your pass rate on 7th ed certifications using our unique digital curriculum and patented mastery system.  Try it today for free.

 
 

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Prepare for Certifications

This courseware is designed to prepare students for the food service industry.  Used for all levels of employment, this prepares students on all aspects of handling and serving food. Designed to be used in most typical six week secondary or ten week post secondary courses.

Meets or exceeds required standards for most industry certifications (including 7th edition).

Students will review the content online using a simple log in which can be accessed 24/7 on any internet capable device which can include but not limited to computers, laptops, smart phones, and tablets.  Students will take practice tests which will provide feedback on materials that they need to revisit.  Mini certification exams will be provided in each chapter to assess their preparedness for each topic.

Includes 3 80 question end of course exam.

Instructors will have the ability to monitor the student's progress through the content and reset practice exams as needed.  Reports are generated on the ability for a student to pass a industry certification exams.

Try it today for free. Click HERE to apply.

Ideal for these programs

  • All culinary arts programs or food service courses
  • ProStart affiliated programs
  • ACF certified programs
  • (SRO) SkillsUSA, FCCLA, C-CAP
  • AAFCS Pre-PAC
  • Preparation for NOCTI and ServeSafe exams
  • Job Corps centers aligned to TAR
  • Community colleges
  • Technical / vocational colleges
  • Universities
  • Any advanced-level culinary or food service program

Usea Data to Show if a Student will Pass or Fail

Using KP's unique mastery analysis tool, you will have data to show a student's probability to pass the certification.  At a glance, see student's performance and pinpoint topics for remediation.  Certifications should only be taken when a student meets minimal standards.

Topics Covered

  • The Big 6 Pathogens
  • The Importance of Food Safety
  • Good Personal Hygiene
  • Time and Temperature Control
  • Preventing Cross-Contamination
  • Cleaning and Sanitizing
  • Safe Food Preparation
  • Receiving and Storing Food
  • Methods of Thawing, Cooking, Cooling and Reheating Food
  • HACCP
  • Food Safety Regulations
  • Compliance with Government Regulations
  • Moving Forward in a Career
  • Added Professionalism
  • Improved Branding
  • And more

Piloted by Northern Arizona University
"The system has been a great addition to the Food Operation Class. The students have mentioned how user friendly it has been and enjoy the self-paced modules. I have to commend the customer service aspect is truly an added benefit."  Darwin Mann NAU

"This was so much easier to set up and adopt than MyCulinaryLab." – Kathleen Hassett, Horry Georgetown Technical College

 

CONTENT

Chapters - 10
Practice Exams - 16
Assessments - 600+

FEATURES

Turn-Key Solution
All text professionally narrated
Multiple learning styles covered
Integrated tests
Student performance reports
Import and edit web content
Updates and support
Anytime / any device

REQUIREMENTS

IE 8.0+
Firefox 4.0+
Google Chrome
Safari
Mobile device browser


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