Nelson Farms

Courses and Training

 

On Line Food Safety Education Program Certification Training

NYS Ag & Markets On-Line

Course Information: The course is offered in English and/or Spanish. The high quality of presentation and simple to use format of this course are what make it so very effective. The hours of video, audio, text, narration, and interactive learning games, as well as the freedom to take as much time as needed, make this program one of the best Certified Food Managers’ online courses available.

After you have enrolled and purchased the course, all necessary information and instructions for taking the course and connecting to the internet will be sent to you with your course CD. Upon successful completion of the course, you will be sent a Certificate of Completion. A notification by Nelson Farms that you have completed the course successfully will also be sent to the NYS Dept. of Ag & Mkts Food Safety Division for inclusion in their database. You will also receive copies of the NYS Dept. Ag & Mkts Circulars 951 & 962 that you can use for future reference.

This course offers the information to take one of the following Certified Food Safety Manager Exams for additional certification: National Register of Food Safety Professionals, Experior (Thomson Prometric), or the ServSafe Exam. These exams can be taken at one of our test centers.

Group purchase discounts are available for organizations requiring large registrations. For information on these discounts please email nfti@morrisville.edu or call 315-655-8831 ext 3.

The cost of the course is $80.00

In Classroom Food Safety Education Program Certification Training

- NYS Ag & Markets In Classroom

Meets the requirements for the NYS Agriculture & Markets Food Safety Education Program
Highlights of HealthGuard™

  • New information on Noroviruses, latex gloves, thermometer calibration at various altitudes, sous-vide foods and reduced-oxygen packaging of foods, and oxygen-bleach products

Features include:

  • The lowest price among comparable national course books.
  • 2005 FDA Food Code with 2006 critical updates
  • Full color throughout the book.
  • Chapter activities for each lesson. The fun and challenging activities include quizzes, word puzzles, and case study discussions that are taken from real health department experiences.
  • Definitions for key terms in the margin on the pages where they are first introduced, plus a full glossary of all key terms.
  • Valuable appendices on how food managers should train their employees and on what to do in the case of a food borne illness outbreak. Specialized areas of training may be added if requested.
  • An exhaustive reference list of food safety-related web sites and publications.
  • Lessons that support all nationally recognized food manager certification exams, including Thomson Prometric, ServSafe, the Dietary Managers Association, and the National Registry of Food Safety Professionals. Nelson Farms Training Institute is approved to give all these exams.

Group purchase discounts are available for organizations requiring large registrations. For information on these discounts please email nfti@morrisville.edu or call 315-655-8831 ext 3.

The cost of the course is $95.00

TIPS Alcohol Training Courses

TIPS for On Premise

The On Premise program, our core program, is a five-hour program designed for servers at restaurants, bars, hotels or any other establishment where alcohol is consumed on the premises. Employees learn strategies for serving alcohol responsibly while providing the best possible customer service.

Register online for this course!
Tuesday, August 28
Cost: $50 per student
Upon registration you will receive the location and directions to the program.

Register for TIPs and the Professional Food Course to receive a discount!
More information on the Professional Food Course.

eTIPS On Premise

Our newest self-paced program represents the best online training available to the hospitality industry. Millions trust the quality and training management support that TIPS training offers. With eTIPS, those benefits are now available to bartenders, servers and their establishments through web-based instruction.

TIPS for Off Premise

The Off Premise program is a three-hour program addressing the sale of alcohol at grocery stores, liquor stores, convenience stores and package stores. Clerks learn strategies for preventing illegal alcohol sales to underage and/or intoxicated patrons.

TIPS for Concessions

The Concessions program is a three-hour program for environments such as stadiums, arenas, theaters, concert halls, fairs, amusement parks and festivals. The focus of this program is on assessing patrons in a short period of time to prevent illegal alcohol sales.

TIPS for Gaming

The Gaming program is a five-hour program used by casinos, riverboats and gambling halls. This program focuses on the issues presented by guests receiving complimentary cocktails while gambling, as well as guests staying on property.

TIPS for the University

The University program is a two-hour program tailored for students at universities and colleges. This program gives students the skills they need to intervene with their peers in social situations to prevent alcohol-related incidents.

TIPS for the Workplace

The Workplace program is a two-hour program designed to help companies provide in-house alcohol training for their employees. The program addresses the problems associated with alcohol use on the job, at company-sponsored functions, and after work.

TIPS for Seniors

The Seniors program is a two-hour program specifically for senior citizens. This program focuses on the special challenges alcohol consumption can pose for the elderly. Participants gain knowledge about intervention strategies targeted to this segment of the population.

NSF International Courses

  • Professional Food Course

    The NSF Food Safety Professionals HealthGuard provides valuable information on food safety and is educational for both a new and veteran employee. The NSF program is easy to understand and covers all aspects of food service establishment activities involved with food safety. This is an internationally known food safety course. A test is available for those who wish to become certified; upon receiving a passing grade the certification is good for five years. The NFTI uses National Registry of Food Safety Professionals.

    Register online for this course!
    Monday, August 27
    Course: $95 per student
    Optional Test: $40 per student
    Upon registration you will receive the location and directions to the program.

    Register for TIPs On Premise and the Professional Food Course to receive a discount!
    More information on TIPs for On Premise.

  • Professional Food Manager View Syllabus
  • Food Manager (home study)
  • HACCP

Other Online Courses

- 360 Learning

Occupational and Environmental Safety

Human Resources

- TAP Series

HACCP Managers Certification Training
This program has been designed to provide students and staff with information needed to effectively organize, develop, implement and manage a successful HACCP plan.

Cooking Basics
This program offers a substantial culinary course of study for all those needing a foundation in cooking instruction.

Strategies For Increasing Sales
This program involves developing a food service operation marketing plan while in the process of studying the course.

Earn More with Service
To manage or be a successful member of a wait staff team requires understanding the rules of quality service. This program teaches how to better "interact" with food service staff and customers.

TAP’s unique process allows for real-time, uninterrupted, media- rich learning experiences with colorful graphics, animations, full motion video, audio and interactive learning exercises, on both the slowest dial-up and fastest Internet connections. Studies prove that people with virtually no computer experience can use TAP courses easily.

Other In Classroom Courses

  • ServSafe Food Manager
  • ServSafe Alcohol

Seminar / Business Courses

NxLevel Business Courses

  • NxLeveL™ for Business Start-ups, a 10-session, 30-hour course, addresses those questions every entrepreneur needs to answer before starting a business venture. Participants develop a start-up business plan during the course to test the feasibility of their business concept and to act as the blueprint for their start-up venture.
  • NxLeveL™ for Existing Businesses also referred to as the "Entrepreneur Course" is a 12-session, 36-hour course designed for entrepreneurs who want to expand an existing business and need the skills to make it grow. It's been proven that the entrepreneur who plans is the entrepreneur who succeeds. For this reason, participants develop a comprehensive business plan during the course to act as the road map for future growth.
  • Microenterprize -This small business curriculum was developed by assembling an experienced team—all members are involved in micro enterprise training through various groups. The goal of this course is to explore the ability to achieve self-sufficiency through self-employment. This 15–session course can be taught in a variety of configurations to achieve the objectives of the training organization.
  • Alternative Agriculture -The course for agricultural entrepreneurs is aimed at those individuals who have started or are thinking about starting an agricultural based venture that is not tied to large scale, commodity-style production. The materials are specifically designed for the individual who is searching for innovative ideas and enhanced marketing opportunities in the area of agriculture. This 10–session course is often delivered over an 12-week period.
  • "Going Global" NxLeveL Guide to International Trade is a course designed for students who have an interest in starting or growing an export or import business. The course materials are designed to assist the international entrepreneur in developing a comprehensive marketing plan. The curriculum can be configured as an 11-session course taught in an intensive multi-week course, or in a 2-day workshop format.

Seminars

  • Marketing International (Pros & Cons)
  • Economics of producing a Specialty Food Product
  • If the register does not ring - No One Wins
  • Considerations before starting a Small Scale Food Processed Product