Kosher Training for Your Team
Most people who work around kosher food have never had it explained to them. They pick it up as a series of corrections: the wrong pan, a delivery nobody checked, a supervisor objecting to something that looked completely fine.
This course explains it properly, from the beginning. It is taken by kitchens working under kosher certification, and by teams who serve kosher guests without a certified kitchen at all: hotels, hospitals, universities, catering.
Most kosher problems are not arguments about Jewish law. They are a clean pan used for the wrong thing, a delivery signed for by somebody who did not know to check, or a guest given something they cannot eat. The course covers the parts of the job where that happens.
Nobody is expected to arrive knowing anything, and the course does not assume anyone on your team is Jewish.
Available in English and Spanish. It carries 1.75 ACF continuing-education hours, which counts toward chef certification. The premium edition adds a printed certificate for each member of staff.
If Your Staff Serve Kosher Guests
You do not need a kosher kitchen for this to matter. Hotels, hospitals, universities and catering teams all end up serving people who keep kosher, and most staff have never been told what any of it means.
The course covers what the rules are, why they exist, and what they ask of somebody working in the room. It is written for people with no background in it at all, and it does not assume anybody is Jewish.
The point is not to turn your team into experts. It is so that nobody is guessing, and nobody is being corrected for something they were never taught.
Enrollment and payment happen on our course platform.
If You Also Supervise Establishments
KIA OS is the system agencies use to keep track of establishments, mashgichim and records.
Try the live demo