Welcome to Cutting Edge Online Training

Countertop Griddles & Charbroilers: This course will introduce you to the features of and recommended uses for Countertop Griddles & Charbroilers.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Relevant Category Guides ​Selecting a Countertop Griddle Selecting a Countertop Charbroiler Sizing a Countertop Griddle or Charbroiler     Completion of this course counts as 1 CFSP Credit.    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

Cutlery & Kitchen Knives: This course will introduce you to the features of and recommended uses for Cutlery & Kitchen Knives.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Cut-A-Quote Ordering Checklist Relevant Category Guides Selecting Blade and Handle Materials Selecting the Right Style of Blade Construction Knife Care and Sharpening    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

Dishmachines: This course will introduce you to the features of and recommended uses for Dishmachines.                 This Product Category course includes: Category Overview Video Non-Brand Specific Closed Captioning, and Transcript Available Knowledge Check Glossary of Terms Resources  Cut-A-Quote Ordering Checklist Selecting the Right Type of Dishmachine Selecting the Right Style of Dishmachine    Tip: To begin this course, select the blue 'Start' button located at the top right corner of this window. Read more

ANSI Accredited Food Safety Training The online Food Handlers training course provides ANSI accredited, video-based learning to teach you what operators need to know about food safety. This Food Handler training is ANSI Accredited, however, regulations may differ by county or state. Contact your local county for more information.     This course includes: This course is split into 9 chapters and explains in detail everything operators need to make sure customers are safe. The course content covers the following areas:   Chapter 1: Introduction What are the responsibilities of a Food Handler?   Chapter 2: Food Safety Hazards – Pathogenic Bacteria Learn more about contamination and pathogenic bacteria.   Chapter 3: Allergens What are the most common food allergies and how to address them?   Chapter 4: Time & Temperature Control What do you need to know about time and temperature control?   Chapter 5: Principles of Food Safety Gain a more in-depth knowledge of food safety.   Chapter 6: Food Pests How to prevent food pests?   Chapter 7: Cleaning Steps to properly clean and sanitize a kitchen.   Chapter 8: Front of House How does food safety relate to the front of the house practices?   Chapter 9: Personal Hygiene How does personal hygiene relate to food safety? Read more

Food Protection Manager This course is designed to give you an in-depth look at food safety with topics such as temperature control, cleaning and sanitizing, and preventing contamination.      This course includes:   Chapter 1: Introduction What are your responsibilities as a Food Protection Manager?   Chapter 2: Contamination Learn more about contamination as well as common allergens.   Chapter 3: Importance of the Food Handler How does personal hygiene and work attire affect food safety?   Chapter 4: Time & Temperature Control What do you need to know about time and temperature control?   Chapter 5: Purchasing to Store Room How to safely deliver and store food.   Chapter 6: Preparation How to properly thaw, prepare, and cook the food.   Chapter 7: Service Food safety on the service end.   Chapter 8: Cleaning & Sanitizing Steps to properly clean and sanitize your kitchen.   Chapter 9: Food Safety Management Develop a food safety management system.   Chapter 10: Facilities and Pest Management How to properly handle facilities, garbage, and utilities, plus dealing with unwanted pests. Read more

Foodservice 101 benefits all employees, no matter their level of experience. It is the only industry training program that explains the intricacies of the channel partners' relationships, roles, and responsibilities, how we work together to serve the operator, and even foodservice math! Time to complete all six chapters: 3-4 hours (depending on student's prior knowledge of the industry). Viewing Platforms: The course must be taken on a computer. You cannot take this course on a smartphone. Taking the Course: The chapters are taken separately and started and stopped for note taking.   Read more