The Culinary Operations training will equip students with basic skills and competencies such as food safety certification, basic knife skills, restaurant and hotel operations, and professional etiquette. The hands-on experience and certification provided by this course can be used to enhance students’ knowledge at their current job, start their career in the culinary industry, or continue with their education.

Course includes a paid internship with a local business during Summer 2025.

The Hospitality Administration training will equip students with basic skills and competencies such as event coordination, restaurant and hotel operations, and professional etiquette. The hands-on experience and certification provided by this course can be used to enhance students’ knowledge at their current job, start their career in the hospitality industry, or continue with their education.

Course includes a paid internship with a local business during Summer 2025.

During this interactive three-day program led by two CQAS instructors, participants will work in teams on specific process improvement problems using the first four phases of the DMAIC process (Define, Measure, Analyze, and Improve). The program outcome will be a set of recommendations from each team on steps toward an improvement strategy for consideration by management.Upon completion of the program participants will:• Understand how to use a core group of process improvement and problem solving tools,• Understand how to construct a well-defined and actionable problem statement,• Understand how to collect data to verify current state,• Understand how to apply fundamental data analysis techniques to arrive at root causes,• Understand how to work effectively in cross-disciplinary teams,• Develop communication skills to break-down silos and present differing viewpoints,• Understand how to respond to and lead change in an organization,• Have practical experience presenting potential solutions to management.

Quantity discounts are available!  For registration of two or more students, please contact us at 716-338-1335 or workforce@mail.sunyjcc.edu prior to checking out.

Basic Lab course covers a review of basic chemistry principles on pH, alkalinity, chlorine residuals, treatment and water quality regulations. Workshop covers water quality topics on disinfection and public notification. Water Treatment Operators Grade IA / IIA are required to complete a 0.5 CEU Basic Lab course every 3 years.

This is an excellent course for someone looking to enter the field of human resources or for a small business owner needing to know the basics of human resources. The course will provide an overview of human resources, the key role it plays in organizations, and the skills needed to be successful.

This updated seminar led by a local attorney,  prepares individuals for the NYS test and provides a comprehensive view of the notary public office.  Confusing laws, concepts, and procedures are clarified in plain English.  Examples are provided to illustrate situations what the officer is likely to encounter such as avoiding conflicts of interest, maintaining professional ethers, charging proper fees, handling of special situations, minimizing legal liability and much more.  Tuition includes text.

Each applicant seekig certification at the Grade 2 or 2A level or higher must be able to conduct the necessary laboratory tests to maintain proper operation of a wastewater treatment plant. This course covers collection and analysis of wastewater samples.

The Culinary Operations training will equip students with basic skills and competencies such as food safety certification, basic knife skills, restaurant and hotel operations, and professional etiquette. The hands-on experience and certification provided by this course can be used to enhance students’ knowledge at their current job, start their career in the culinary industry, or continue with their education.

No class 4/14-4/20

Course includes a paid internship with a local business during Summer 2025.