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CourseBy Dana J. Fryer, MS, RD, CNSC
This course will be covering cooking/storage temperatures, HACCP, equipment, kitchen layout, can/scoop sizes.
CourseBy Dana J. Fryer, MS, RD, CNSC
In this course we will review the different FBI covered on this exam, discuss tips for studying them and touch on prevention and monitoring of FBI
CourseBy Dana J. Fryer, MS, RD, CNSC
If you struggle with applying topics to practice questions this is the course for you! Course includes 4 with worksheet with the questions.
CourseBy Dana J. Fryer, MS, RD, CNSC
This course is for students who don't have time for all the Situational Class, but want the benefit of doing a few of the classes before their exam.
CourseBy Dana J. Fryer, MS, RD, CNSC