Servsafe Manager (online) course + (in-person) Exam
An online course tailored for you + your Summer schedule!
Servsafe Manager Book sent to your house, 2 online classes via zoom with practice materials for homework in between, exam (old-school, paper+pencil) proctored in person. What else do you need?
*if these times/days don’t work for you, email to help us schedule the next one!
Servsafe Manager's Certification: Refresher + Exam
Join us for an intense review of the material, then the exam.
Paper and pencil edition!
THIS IS NOT A CLASS. Please be careful: this is for people who know their stuff. Unless you are already a master, you will need to obtain a book or a course + STUDY THE MATERIAL ahead of time.
Office Hours: food safety edition!
Bring your food safety questions. No judgment, no ‘dumb’ questions, just learning + figuring it out together.
Servsafe Manager's Certification: Refresher + Exam
Join us for an intense review of the material, then the exam.
BRING YOUR LAPTOP + charger: it’s an in-person event + an ONLINE exam administration. THIS IS NOT A CLASS. Please be careful: this is for people who know their stuff. Unless you are already a master, you will need to obtain a book or an online course (look at Servsafe.com) + STUDY THE MATERIAL ahead of time.
Food is the product for sale
Dreamers, planners, culinary students + “off the grid” food folks will find the structure + inspiration needed for good planning.
Seeing business planning as a process (rather than an overwhelming project) helps articulate concept, organize the work, + connect to resources to build a strong foundation. Busting the myth that food business is necessarily risky, this class focuses on what is different: rules + regs, key financial metrics + operational realities.
Presented by Haywood Community College’s Small Business Center in collaboration with Empowering Mountain Food Systems.
Rules & Regs for Food business
Rules + Regs for Food Service - Prepare for Inspectors + Inspections with Confidence
Presented by Haywood Community College’s Small Business Center in collaboration with Empowering Mountain Food Systems.
photo by jacky zhao for unsplash
Food Truck Boot Camp
Save The Date!
This powerful 2-day event is what you need to get your food truck dream in gear. Seems like a far-off date, doesn’t it? Put it on your calendar anyway. Empowering Mountain Food Systems, Dogwood Health Trust, the Small Business Center at Asheville-Buncombe Community College are preparing some really special opportunities, including a special guest from AB Tech’s Food Truck Operations Certificate Program!
Stay tuned!
Servsafe Manager's Certification: Refresher + Exam
Join us for an intense review of the material, then the exam.
BRING YOUR LAPTOP + charger: it’s an in-person event + an ONLINE exam administration. THIS IS NOT A CLASS. Please be careful: this is for people who know their stuff. Unless you are already a master, you will need to obtain a book or a course + STUDY THE MATERIAL ahead of time.
Servsafe Manager's Certification: Refresher + Exam
Join us for an intense review of the material, then the exam.
BRING YOUR LAPTOP + charger: it’s an in-person event + an ONLINE exam administration. THIS IS NOT A CLASS. Please be careful: this is for people who know their stuff. Unless you are already a master, you will need to obtain a book or an online course (look at Servsafe.com) + STUDY THE MATERIAL ahead of time.
Servsafe Manager's Certification: Refresher + Exam
Join us for an intense review of the material, then the exam. This is an EXTRA date this month for those needing options : )
BRING YOUR LAPTOP + charger: it’s an in-person event + an ONLINE exam administration. THIS IS NOT A CLASS. Please be careful: this is for people who know their stuff. Unless you are already a master, you will need to obtain a book or an online course (look at Servsafe.com) + STUDY THE MATERIAL ahead of time.
built to Roll: Permit Application Accelerator
Rowan-Cabarrus Small Business Center is doing it again. After the lively + engaging IRL food truck event (Built To Roll) a couple weeks ago, they are putting on an in-person workshop to give people hands-on practice in their county's Plan Review application. I have never been this excited about a class, y'all! THIS is the work I long to be doing (+ long for YOU to do if you want a food business)! Check out the list of people who will be on-hand to help with this. It will be fun + you'll leave with your application well underway, knowing what your next steps + resources are.
Because it's part of the NC SBC mission, you pay.... nothing. NOTHING! Please share with your folks who dream about food trucks.
Presented by Rowan Cabarrus Community College’s Small Business Center
Photo by Kelly Sikkema on Unsplash
Penny Ballgame: Costs, Prices + Profits In A Food Truck Business
Come lunch + learn! If you want to know if you’ll make not only revenue, but profit, grab your lunch, your food truck notes and your questions!
Presented by Central Carolina Community College’s Small Business Center
Servsafe para gerentes curso y examen presenciales, en español
Este curso es para un cliente particular, pero puedes programar el tuyo con nuestro maravilloso colaborador, que imparte clases en español. Me entusiasma mucho poder, por fin, atender mejor a nuestros colegas de habla hispana en el sector alimentario. Por favor, envíe un email para obtener más información o hacer preguntas.
Food Truck Dreaming
Ready to fire up your food truck dreams? Lunch + learn 2 Wednesdays in June: come hungry for knowledge, leave with a plan!
Presented by Central Carolina Community College’s Small Business Center
*photo by Micheile Henderson for Unsplash
Penny Ballgame: Costs, Prices + Profits In Food Business
Come lunch and learn with us!
How can you know whether you'll make money in food business? Do the math!
Presented by College of The Albemarle’s Small Business Center
road ready: food truck fundamentals
Come for information, resources, connections, hard truths + inspiring stories to get you well prepared to bring your food truck dreams to life.
Setting the table, 4 of 4
PART 4: Rules + Regs For Foodservice: Prepare For Inspectors And Inspections With Confidence
Mark your calendars for Tuesday evenings in January for a 4-part series that will help you get a strong start for your small food business (caterers, bakers, food trucks, restaurants).
This series is for dreamers, planners, culinary students, and business owners in need of a reset or refresher.
Class 1, Class 2 and Class 4 can be taken alone: Class 3 builds on Class 2, so 2 and 3 should be taken together!
Presented by James Sprunt Community College’s Small Business Center
Servsafe Manager's Certification: Refresher + Exam
Join us for an intense review of the material, then the exam. Always the last Monday of the month, and only if folks have registered, so pay attention!
This will be a paper + pencil (old school!) exam administration.
THIS IS NOT A CLASS. Please be careful: this is for people who know their stuff. Unless you are already a master, you will need to obtain a book or an online course (look at Servsafe.com) AND STUDY THE MATERIAL ahead of time.
Setting the table, 3 of 4
PART 3: Strength In Numbers: How Food Shows Up In Forecasting
Mark your calendars for Tuesday evenings in January for a 4-part series that will help you get a strong start for your small food business (caterers, bakers, food trucks, restaurants).
This series is for dreamers, planners, culinary students, and business owners in need of a reset or refresher.
Class 1, Class 2 and Class 4 can be taken alone: Class 3 builds on Class 2, so 2 and 3 should be taken together!
Presented by James Sprunt Community College’s Small Business Center
Servsafe Manager (online) course + (in-person) Exam
Fee includes everything you need: 2 classes, Servsafe Manager book, exam, answer sheet, practice materials.
Hard deadline for registration and payment is Monday April 13. Book will be mailed to you April 14. You must make class choices:
Class 1: Monday April 20th either 9:30-1 or 4:30-8 online.
Class 2: Wednesday April 22 either 9:30-1 or 4:30-8 online.
Exam: Monday April 27 9-1 at Piedmont Food Processing Center.
Watch for more opportunities (and more flexibility) in May and June.
built to Roll
The Small Business Center at Rowan-Cabarrus Community College presents "Built to Roll: Launching Your Mobile Food Business", a dynamic and information-packed event designed for mobile food entrepreneurs, aspiring or early-stage businesses, who are ready to take their ideas to the streets.
Spend the afternoon learning from industry experts and experienced food truck owners as they explain everything in detail: from how to shape your concept and navigate the mobile food landscape in North Carolina, to understanding the financial foundations behind a profitable operation.
Whether you're dreaming about your first menu or preparing to launch, you'll leave with practical knowledge, real-world lessons, and the confidence to take your mobile food business from concept to the street.
(From DB: If you know me, you’ll know my part of the day is: “Built to Profit: The Numbers Behind a Successful Mobile Food Business.”)
The day concludes with Mobile Food Ecosystem Connection Hour, a networking session dedicated to helping you connect with colleagues, partners, and resources that will power your next steps.
Spanish interpretation services will be available.
Setting the table, 2 of 4
PART 2: Penny Ballgame: Cost, Prices, Profits in Food Business
Mark your calendars for Tuesday evenings in April for a 4-part series that will help you get a strong start for your small food business (caterers, bakers, food trucks, restaurants).
This series is for dreamers, planners, culinary students, and business owners in need of a reset or refresher.
Class 1, Class 2 and Class 4 can be taken alone: Class 3 builds on Class 2, so 2 and 3 should be taken together!
Presented by James Sprunt Community College’s Small Business Center
Setting the table, 1 of 4
PART 1: Food Is The Product For Sale: What’s Unique about Business Planning for Food Business?
Mark your calendars for Tuesday evenings in January for a 4-part series that will help you get a strong start for your small food business (caterers, bakers, food trucks, restaurants).
This series is for dreamers, planners, culinary students, and business owners in need of a reset or refresher.
Class 1, Class 2 and Class 4 can be taken alone: Class 3 builds on Class 2, so 2 and 3 should be taken together!
Presented by James Sprunt Community College’s Small Business Center
Strength in Numbers: How Your Menu Shows Up In Financial Forecasting and Reporting (2/2)
Part 2 of 2 (take Class 1: Penny Ballgame before this!)
Most of us didn’t learn this stuff in school, but we’re in business anyway! It’s never too late to learn “your numbers” and some basic definitions to find your way. Bookkeeping and accounting, profit and loss, income and expenses, forecasts and reports: we’ll find your food in all of them, and show you how this understanding can help build a strong, profitable business.
Presented by Brunswick Community College’s Small Business Center
Servsafe Manager's Certification: Refresher + Exam
Join us for an intense review of the material, then the exam. Always the last Monday of the month, and only if folks have registered, so pay attention!
BRING YOUR LAPTOP and charger: it’s an in-person event, and an ONLINE exam administration. THIS IS NOT A CLASS. Please be careful: this is for people who know their stuff. Unless you are already a master, you will need to obtain a book or an online course (look at Servsafe.com) AND STUDY THE MATERIAL ahead of time.
Penny Ballgame: Costs, Prices And Profits In Food Business (1/2)
How can you know whether you'll make money in food business? Do the math!
Sometimes smart, talented people who are very good at food might plan or start businesses without the basic “food math” needed to get profitable. Gaps show up over time, not overnight. Don't let fear of the unknown (or of math) hold you back.
Come learn the fundamentals of how food becomes revenue, and revenue becomes profit in a restaurant, food truck, bakery or catering business. You'll get great basic skills and tools to make smart money decisions and to base your creative venture on a solid business foundation. Even if math is ‘not your thing', you'll learn what the most vital metrics are, and how to achieve them.
Presented by Brunswick Community College’s Small Business Center
Navigating Food Entrepreneurship
SO excited to be IRL in Hoke County! Sandhills SBC’s Spring “Setting The Table” series gave folks plenty to think about, and this day’s session will be your chance to put it all into gear for your food business (or prepare for the next series!)
You KNOW your food is great: are you ready to move from notebook or home production to legit business? How can you make money at it and do it legally, without getting getting in over your head? This lively, in-person class will help clarify your concept, anticipate expenses, and connect you with resources to build a strong food business foundation.
Presented by Sandhills Community College’s Small Business Center
*Photo by Alex Perez on Unsplash
Setting the table for food business, 4 of 4
PART 4: Rules + Regs For Foodservice: Prepare For Inspectors And Inspections With Confidence
This series is for dreamers, planners, culinary students, and business owners in need of a reset or refresher.
Class 1, Class 2 and Class 4 can be taken alone: Class 3 builds on Class 2, so 2 and 3 should be taken together!
Presented by Sandhills Community College’s Small Business Center
*photo by Caroline Badran for Unsplash
WE Power Food
Loving how WE Power Food is figuring out how to keep people safe AND still go on with the show! Come join the gathering in Havelock and be inspired.
Setting the table for food business, 3 of 4
PART 3: Strength In Numbers: How Food Shows Up In Forecasting
This series is for dreamers, planners, culinary students, and business owners in need of a reset or refresher.
Class 1, Class 2 and Class 4 can be taken alone: Class 3 builds on Class 2, so 2 and 3 should be taken together!
Presented by Sandhills Community College’s Small Business Center
*photo by Caroline Badran for Unsplash
Setting the table for food business, 2 of 4
PART 2: Penny Ballgame: Cost, Prices, Profits in Food Business
This series is for dreamers, planners, culinary students, and business owners in need of a reset or refresher.
Class 1, Class 2 and Class 4 can be taken alone: Class 3 builds on Class 2, so 2 and 3 should be taken together!
Presented by Sandhills Community College’s Small Business Center
*photo by Caroline Badran for Unsplash
Servsafe Manager's Certification: Refresher + Exam
Join us for an intense review of the material, then the exam. Always the last Monday of the month, and only if folks have registered, so pay attention!
BRING YOUR LAPTOP and charger: it’s an in-person event, and an ONLINE exam administration. THIS IS NOT A CLASS. Please be careful: this is for people who know their stuff. Unless you are already a master, you will need to obtain a book or an online course (look at Servsafe.com) AND STUDY THE MATERIAL ahead of time.
Rules+Regs for Foodservice in NC
Planning a food business involves lots of rules about spaces, equipment and operations to maintain food safety. Understanding the principles, lingo and processes builds confidence in the planning and inspection process, helping to engage inspectors as mentors.
Topics Covered:
❖ food safety as a practice ❖ risks and liabilities ❖ kinds of food businesses ❖ who inspects whom ❖ rules and regs for foodservice ❖ training requirements, options ❖ where to produce ❖ permitting processes ❖ working with inspectors ❖ types of commercial kitchens
Presented by Piedmont Community College’s Small Business Center
Rules + REGS for food business in NC
Who inspects you and your food? What do they expect from you?
Prepare for inspectors and inspections with confidence!
Presented by Piedmont Community College’s Small Business Center
*photo by Jacky Zhao for Unsplash
Setting the table for food business, 1 of 4
PART 1: Food Is The Product For Sale: What’s Unique about Business Planning for Food Business?
This series is for dreamers, planners, culinary students, and business owners in need of a reset or refresher.
Class 1, Class 2 and Class 4 can be taken alone: Class 3 builds on Class 2, so 2 and 3 should be taken together!
Presented by Sandhills Community College’s Small Business Center
*photo by Caroline Badran for Unsplash
Food Truck Dreaming
Ready to fire up your food truck dreams? Come hungry for knowledge, leave with a plan!
Presented by Piedmont Community College’s Small Business Center
*photo by Micheile Henderson for Unsplash
DE-MystifyinG Your Foodservice Startup, 3 of 3
Part 3: Facility Planning
This session provides a deep dive into what it takes to create a functional, compliant, and efficient food production space. Entrepreneurs will gain an understanding of how food safety principles are built into facility design, including the rulebooks and standards that guide the layout, finishes, and equipment required for approval. The conversation will walk through the Plan Review process and application, offering practical insights on how to collaborate with inspectors, architects, and contractors from the very beginning. Participants will also learn how to assess and select potential buildings or facilities, ensuring that the space they choose supports their concept, meets regulatory requirements, and streamlines operations for long-term success.