About KtchnQualified (KQ)

For general questions about our certificate program as well as policies that apply to all three courses (the KtchnQualified Course, KQ II, and KQ III)

  • KtchnQualified (KQ) is a certificate program that aims to standardize training for people who work in professional kitchens. It begins with three courses, the KtchnQualified Course, KQ II, and KQ III, and offers individual certificates for each course in a vertical stack. See illustration.

  • Instructors are chefs who have five or more years of professional cooking experience, with at least two years in a supervisory role, and hold an active food safety manager certification.

    In addition, instructors have experience:

    • Conducting training on food safety standards and culinary skills across multiple sites

    • Implementing systems and protocols such as kitchen organization, food storage, and HACCP programs

    • Developing and implementing new menu items

    • Leading food production with a focus on consistency and quality across multiple sites

    • Adhering to all United States Department of Agriculture and Department of Health guidelines and regulations 

  • Upon scheduling delivery of any KQ course, an invoice will be issued for 30% of the total cost. The remaining balance will be invoiced upon completion of the course. Timing for payment may be adjusted based on scheduling circumstances, such as events booked on short notice or site-specific accounts payable practices. Costs are based on the number of learners registered at the time of invoicing. 

    You may cancel at any time before your course takes place. Cancellations made 30 or more days before your course is scheduled to begin (i.e. “Day One” on your Course Details sheet) are eligible for a full refund. Cancellations made fewer than 30 days before your course is scheduled to begin are not eligible for a refund, but may be rescheduled at no additional charge, subject to instructor availability. We reserve the right to make exceptions to this policy on a case-by-case basis.

  • To submit a complaint, appeal, or request for corrective action regarding your results, please contact us.

    Complaints must be received within 30 days of the incident in question.

    Appeals must be received within 30 days of the adverse decision.

  • To request ADA accommodations, please contact us. Requests must include official documentation from a qualified professional verifying the disability and confirming the functional limitations relevant to the learning environment or testing procedure. We reserve the right to request additional information about any accommodations request and to deny requests that would fundamentally alter the nature of the training or assessments or invalidate the results.

  • To submit a request for learner records or to verify certificate status, please contact us.

  • We will send your score report to you. We will also send it to your employer or school, if they arranged for you to take your KQ course.

  • We are actively working on these courses. Stay tuned on our website for updates!

About the KtchnQualified Course

You can also learn more here.

  • The KtchnQualified Course is the first certificate scope in our program. It covers the food safety standards and introductory culinary skills every foodservice professional should know and abide by, whether they’re a seasonal cook in a summer camp or a head chef with three Michelin stars.


    It consists of five key modules: 

    1. Principles of Food Safety

    2. Clean

    3. Temperature Control

    4. Separate

    5. Cook


    There are two parts to this course:

    PART 1: Training (~11 hours):

    • Classroom lectures (~6.5 hours)

    • In-kitchen demonstrations (~2.5 hours)

    • Hands-on practice (~2 hours)


    Combining various training modalities gives learners an opportunity to apply the course material in a kitchen environment, so they can practice new skills and understand how these concepts impact their day-to-day work. They also get immediate feedback from instructors in an intimate, one instructor to five learners ratio.


    PART 2: Summative assessments (1.75 hours): 

    • Multiple-choice assessment (.75 hours)

    • Performance-based assessment (1 hour)


    This course can be delivered over two or five days, with identical curriculums in both formats. This flexibility allows our partners to select a schedule that suits their site's specific needs.


    We offer course materials in English and Spanish.


    Learners who attend the training in its entirety and pass the summative assessments earn the KtchnQualified Certificate and become KtchnQualified. This is a lifetime designation. Additionally, learners may use the ANAB-accredited certificate to fulfill a local food safety training requirement (e.g., a food handler card) for three years from the issue date.

  • To earn the KtchnQualified Certificate, learners must attend the training in its entirety and achieve an 80% or higher on both the multiple-choice and performance-based assessments.

    The multiple-choice assessment consists of 40 test items. Learners have 45 minutes to complete this assessment. 

    The performance-based assessment consists of 11 tasks. Learners have 60 minutes to complete this assessment. If they exceed the time limit, one point will be deducted from their score per minute for up to five minutes. Exceeding 65 minutes results in automatic failure of the assessment.

    • Describe foodborne illness, outbreaks and the role of a food handler in following an organization's HACCP plan

    • Identify and apply how the actions of a food handler directly affect food safety, including practicing personal hygiene standards and preventing the spread of biological, chemical, and physical hazards to the public

    • Perform the appropriate procedures to keep the workplace and equipment clean in a foodservice operation

    • Identify foods that require time and temperature control for safety and recognize and apply time and temperature requirements for keeping food safe during preparation, holding, cooling, reheating, and serving

    • Identify and apply the procedures for safely storing and handling food

    • Recall and evaluate practices for handling food to prevent cross-contamination and cross-contact and limit the spread of allergens

    • Demonstrate introductory culinary skills, time management skills, and general kitchen safety and awareness and perform the steps to successfully execute a recipe

  • Our base cost is $500 per learner based on a group of 10 learners at a single site. In some cases, costs may be adjusted based on your site’s individual needs (e.g., number of learners, number of sites, number of course deliveries, efficiencies or administrative accommodations provided by the site). Please contact us if you have any questions. 

    We are currently scheduling delivery of this course to school foodservice programs across the US. 

    Looking ahead, we will expand this course to individuals and the broader foodservice industry, including restaurants, hotels, and correctional facilities.

  • Certificate holders have demonstrated knowledge of food safety essentials and ability to adequately perform introductory culinary skills. Learners may use the ANAB-accredited KtchnQualified Certificate to fulfill a local food safety training requirement (e.g., a food handler card) for three years from the issue date.

    The KtchnQualified Certificate is not a certification, licensure, or personal accreditation program.

  • PURPOSE

    KtchnQualified (KQ) is a certificate program that aims to standardize training for people who work in professional kitchens. It begins with three courses, the KtchnQualified Course, KQ II, and KQ III, and offers individual certificates for each course in a vertical stack. 

    The KtchnQualified Course is the first certificate scope in the program and covers the food safety standards and introductory culinary skills every foodservice professional should know and abide by, whether they’re a seasonal cook in a summer camp or a head chef with three Michelin stars.

    Learners who attend the training in its entirety and pass the summative assessments earn the KtchnQualified Certificate and become KtchnQualified. This is a lifetime designation. Additionally, learners may use the ANAB-accredited certificate to fulfill a local food safety training requirement (e.g., a food handler card) for three years from the issue date.


    SCOPE

    The KtchnQualified Course covers the food safety standards and introductory culinary skills every foodservice professional should know and abide by, whether they're a seasonal cook in a summer camp or a head chef with three Michelin stars.


    There are two parts to this course:

    PART 1: Training (~11 hours):

    • Classroom lectures (~6.5 hours)

    • In-kitchen demonstrations (~2.5 hours)

    • Hands-on practice (~2 hours)


    PART 2: Summative assessments (1.75 hours):

    • Multiple-choice assessment (.75 hours)

    • Performance-based assessment (1 hour)


    TARGET AUDIENCE

    The target audience for this course includes culinary students and foodservice professionals in a variety of hospitality and institutional settings, including restaurants, hotels, school districts, and correctional facilities.

  • When learners earn the KtchnQualified Certificate, they become KtchnQualified. This is a lifetime designation. Additionally, learners may use the ANAB-accredited certificate to fulfill a local food safety training requirement (e.g., a food handler card) for three years from the issue date. 

    The 3-year term for the certificate reflects the standard cycle for updates in the Food and Drug Administration (FDA) Food Code, so any related revisions to training content will be presented to learners who choose to renew their certificate.  This 3-year term is generally observed within the food handler industry for that reason. There are no ongoing requirements within the certificate term.

    This term does not supersede any state or local regulatory agency requirements. Some jurisdictions may require more frequent certificate renewal. It is recommended that all certificate holders confirm with their local regulatory agency and employer regarding their specific certificate renewal requirements.

    Certificates are not transferable.

  • Learners who become KtchnQualified may use the designation in the following ways: 

    • "I am KtchnQualified." 

    • "I hold the KtchnQualified designation."


    The KtchnQualified designation is not a certification or licensure and may not be used as a post-nominal title. Only learners who earn the KtchnQualified Certificate may use the designation.

  • Right now, all courses take place at our partners' facilities, however, we plan to open dedicated KQ kitchen spaces in the future to administer the program. Stay tuned!