Moving North Carolina Forward
These courses are available for current high school and post-secondary students and/or educators only. For questions, please contact us at Training@ncrla.org.
Not a student/teacher, but still interested in ServSafe courses/materials?
Click Here to view current course offerings through our various program partners.
4 modules | 45 minutes
Details
While food and customer service are the focus of a restaurant, in order to be successful you need to know the key business elements involved. This online course reinforces your understanding of the business fundamentals of restaurant operations.
Course Outline
The 4 modules of the course are:
Course 1 of 5 in Certified Restaurant Professional (CRP) Program – Learn More
5 modules | 45 minutes
Details
Your preparation and presentation of food is, of course, the main activity that takes place in the back of the house. This online course gives you a better understanding of back-of-the-house (BOH) roles and responsibilities with a focus on various aspects of food service.
Course Outline
The 5 modules of the course are:
Course 2 of 5 in Certified Restaurant Professional (CRP) Program – Learn More
5 modules | 1 hour
Details
Working behind the scenes at a restaurant, your ability to set the stage for efficient food production is critical to the operation’s success. This 1-hour online course builds your knowledge and skills pertaining to back-of-the-house (BOH) activities and positions, focusing on equipment and pre-production tasks.
Course Outline
This course includes 5 modules:
Course 3 of 5 in Certified Restaurant Professional (CRP) Program – Learn More
4 modules | 45 minutes
Details
Front-of-the-house (FOH) roles not only focus on customer service, you also have to be adept at handling operational activities involving reservations, payment and more. This online course provides you with the basics of front-of-the-house (FOH) operations.
Course Outline
The 4 modules of the course are:
Course 4 of 5 in Certified Restaurant Professional (CRP) Program – Learn More
6 modules | 1 hour
Details
Customer service is the most important aspect of front-of-the-house (FOH) positions. This online course enhances your knowledge and skills pertaining to quality customer service, communication and salesmanship.
Course Outline
This course includes 6 modules:
Course 5 of 5 in Certified Restaurant Professional (CRP) Program – Learn More
The ServSuccess Certified Restaurant Professional (CRP) Exam has been designed in collaboration with the restaurant industry to validate and certify the most critical competencies for emerging restaurant professionals. And because it is proctored online, you can schedule your exam at a time that’s convenient for you. All you need is a computer or laptop and a private location.
The exam focuses on the most important professional skills from the following areas:
If you have worked in hourly positions in both front- and back-of-the-house restaurant operations, this certification will help you demonstrate the expertise you’ve gained to employers, current and future.
Who should apply
Examples of the kinds of positions that qualify for the CRP certification include, but are not limited to: Baker, Bar Captain, Bartender, Cashier, Catering Coordinator, Cook, Counter Helper, Dishwasher, Grill Cook, Head Cook, Head Wait Staff, Host, Pantry, Saute Cook, Server, Station Cook, Trainer.
The ServSuccess Certified Restaurant Professional (CRP) has been designed in collaboration with the restaurant industry to validate and certify the most critical competencies for emerging restaurant professionals.
Upon completion of these online courses and verification of prerequisites (outlined below), the certification exam will help you demonstrate the expertise you’ve gained to employers, current and future.
Who should apply?
Examples of the kinds of positions that qualify for the CRP certification include, but are not limited to: Baker, Bar Captain, Bartender, Cashier, Catering Coordinator, Cook, Counter Helper, Dishwasher, Grill Cook, Head Cook, Head Wait Staff, Host, Pantry, Saute Cook, Server, Station Cook, Trainer.
Certification Exam Prerequisites:
Front desk representatives play a key role in giving guests an excellent experience. They greet guests, check them in, and make payment arrangements. They answer guest questions and make sure guests can get the services that they need while at the property. The Front Desk Representative certification recognizes those professionals who are skilled at the many tasks they must perform.
The certification is supported by the START (Skills, Tasks, and Results Training) for Front Desk Representative. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 16 key tasks correctly.
These include:
Aligned with NC DPI’s objectives for the Culinary Arts & Hospitality pathway, Foundations of Restaurant Management & Culinary Arts, is a comprehensive educational suite, developed by industry and academic experts focusing on the real-world knowledge that future professionals need for success in the restaurant and foodservice industry.
Each level features a blended approach to culinary arts and restaurant management topics, designed to build critical skills for the workplace. The learning objectives, activities, and content are designed to teach and reinforce academic standards and 21st century learning skills such as critical thinking and creativity. Also, there is added emphasis on cross-curricular integration in subjects like literacy, science and a chapter on culinary math.
The curriculum supports the National Restaurant Association Educational Foundation’s ProStart® Program and includes both student and educator resources.
NEW TO THE SECOND EDITION:
Online proctoring at home for the ServSafe® Food Protection Manager Certification Exam is now available! Schedule your exam at a time that’s convenient for you, all you need is a computer or laptop and a private location. This bundle includes the ServSafe Manager online course and the 90-question online Food Protection Manager Certification Exam and online proctoring through ProctorU. The purchase of this bundle also includes administration, processing and a ServSafe® Food Protection Manager Certification (valid for 5 years) upon successful completion of the exam.
Things you should know BEFORE you request this product: To use the online proctoring service through ProctorU, you must have access to a computer (PC or Mac). Mobile and tablets are not supported. You must also have a working webcam/mic and a private location. Click here to do a basic system test. Proctors give directions in English. After approval, you will receive an email with a ServSafe Manager Exam Access Code and directions for scheduling your exam through ProctorU. Frequently Asked Questions
Failed exams: If you do not pass your exam, you may schedule another exam following Retesting policy outlined below.
Retesting policy: Each retesting attempt requires a new exam access code request. An examinee may take the exam the first two times within a 30-day period, if necessary. If three or more attempts are required, the examinee must wait at least 60 days from their last attempt. No more than four attempts are allowed in a 12-month period.
For educators only. Only Registered ServSafe Instructors or Proctors may administer ServSafe Exams. Each “Online Exam Access Code” is a unique, one-time use number which the examinee must enter into the computer to access the exam. Bulk requests may be submitted per educator.
The Employee edition of Sexual Harassment Prevention for the Restaurant Industry is an interactive program designed specifically for employees working in food service. It provides employees with facts about what sexual harassment is (and isn’t), how to report it, and why a harassment-free workplace is every employee’s right. Restaurant-industry examples describe a variety of sexual harassment scenarios and the impact they can have on individuals and the work environment. Developed in compliance with EEOC guidelines, the program takes a frank and modern approach to addressing and preventing sexual harassment in the workplace.
5 Modules | 30 minutes
This course will help you:
The Employee edition of Understanding Unconscious Bias in Restaurants is an interactive program that sheds light on the existence of unconscious bias and guides restaurant employees in their interactions with guests and fellow employees. Developed in conjunction with the Multicultural Foodservice & Hospitality Alliance (MFHA), the course is designed specifically for employees working in food service and includes restaurant-industry examples that depict a variety of scenarios in which unconscious bias may occur and the impact they can have on individuals as well as the work environment.
5 Modules | 30 minutes
This course will help you:
The NEW ServSafe Allergens Online Course and Exam is a comprehensive solution that delivers consistent allergens training for people who prepare food. This course is appropriate for anyone who prepares food including back of the house employees, managers and even culinary students. Users may take the exam as soon as training is completed. This new ServSafe Allergens online course now includes sesame seeds which the FDA has added to the list of common allergens (now the big nine). The course also includes content on how to safely administer epinephrine for someone experiencing anaphylaxis.
The course content covers four key areas:
The ServSafe Food Handler Guide 6th Edition easily integrates food safety into any existing onboarding training program. Sections can be completed in approximately 10 minutes. Color-coded sections for easy reference. Color photographs from the learner’s point of view helps reinforce food safety concepts Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.
Covers five key areas:
ServSafe 6th Edition Food Handler® Online Course and Assessment is a comprehensive solution that delivers consistent food safety training to employees. This ensures the same food safety principles are delivered each and every time.
Sections can be completed in approximately 10 minutes.
Color photographs from the learner’s point of view helps reinforce food safety concepts.
Enhanced assessment can be taken at the completion of training to measure if employees have the minimum competency in food safety knowledge.
Covers five key areas:
Created for academic classrooms, the ServSafe Coursebook helps students master the food safety concepts and competencies needed for a career in the restaurant in industry.
Professional training doesn’t need to be restricted to the professional kitchen. ServSafe Coursebook is designed specifically for aspiring hospitality and culinary professionals who may not have operational industry experience and helps students master food safety competencies and prepare for the ServSafe Food Protection Manager Certification Exam.
Prepare students to take their certification exam.
Smart Study Modules are an adaptive learning program aligned with ServSafe Coursebook, 8th edition and powered by the Amplifire platform. This powerful tool is a personalized experienced designed to help students master the material quickly and increase retention, better preparing them for the exam.
Based on cognitive science, ServSafe Smart Study quickly identifies the concepts learners don’t know or are unsure of and focuses on those topics with additional assessment, prompts, and multimedia learning tools. Robust reporting gives instructors visibility into individual and class progress and where students require additional support.
Just as one bad apple can spoil the bunch, one negative online review can spoil your business’s chances of attracting new guests. And for tourism destinations, it can be even worse-negative feedback can impact an entire city or region. The reputations of hotels and museums, taxi companies and restaurants, all contribute to a destination’s profile.
AHLEI’s best-selling hospitality training program has now been expanded to address the guest service needs of tourism businesses, so all employees can deliver superior service that keeps guests raving about your destination.
The Guest Service Gold® Tourism online program features seven elements:
Participants view video segments of real tourism employees who model the traits, engage in interactive exercises, and test their knowledge through review questions. The online program includes access to a participant workbook in PDF format.
Guest Service Gold® Tourism prepares individuals for the Certified Guest Service Professional (CGSP®) exam. Recognized worldwide, the CGSP® is the highest acknowledgement of guest service excellence for hospitality and tourism employees.
The Individual online training can be completed in two (2) hours. Following that training, the CGSP® exam consists of 30 multiple-choice questions that must be answered within one (1) hour. Candidates must achieve a minimum score of 70% to earn the CGSP® designation.
Why choose HTM for your program?
The American Hotel & Lodging Educational Institute is the world’s most reputable provider of hospitality training programs and credentials. In addition to aligning with national curriculum standards, the industry driven content highlights the knowledge and skills that hospitality leaders are looking for in their employees today.
The curriculum focuses on three main goals:
Guests expect safety, security, and privacy when visiting your property. Safety Matters is an online course that introduces lodging employees to some of the safety and security issues they might encounter as part of their job. The self-paced course can be used as an onboarding tool for new hotel employees, a pre-shift refresher, or a segment of a hospitality class for postsecondary and high school students, or workforce agencies.
The training provides guidelines for maintaining the health and safety of guests and employees, as well as practical tips for addressing safety and security risks.
Learners are provided with an opportunity to explore safety issues specific to different functional areas of a hotel, including:
Safety Matters includes a 15-question assessment to gauge employee learning. Trainees who pass the quiz can print out a certificate of completion.
The employee edition of Sexual Harassment Prevention in the Hospitality Industry is an interactive program designed specifically for employees working in hotels, lodging, and tourism. It provides employees with facts about what sexual harassment is (and isn’t), how to report it, and why a harassment-free workplace is every employee’s right. Hospitality-industry examples describe a variety of sexual harassment scenarios and the impact they can have on individuals and the work environment. Developed in compliance with EEOC guidelines, the program takes a frank and modern approach to addressing and preventing sexual harassment in the workplace.
This course will help you:
5 Modules | 30 minutes
This 30-minute online course, developed by AHLEI in partnership with TripAdvisor, provides clear information on how front-line staff can encourage positive reviews by providing exceptional guest service. Tens of millions of travelers share reviews of their hotel stays on TripAdvisor, the world’s largest travel ratings website, and millions of others read those reviews when planning trips for business and pleasure. This training shows how managing a property’s online reputation is essential and how guest reviews can contribute to a property’s bottom line.
Topics include:
The Employee edition of Understanding Unconscious Bias in Hospitality is an interactive program that sheds light on the existence of unconscious bias and guides hospitality managers in their interactions with guests and fellow employees.
Designed specifically for employees working in the hospitality industry, it includes industry examples that depict a variety of scenarios in which unconscious bias may occur and the impact they can have on individuals and the work environment.
5 Modules | 30 minutes
This course will help you: