TIANB training events will be listed in chronological order
Please contact Ann Purdy to register for any of these training events.
1(800) 668-5313 or local in Moncton at 874-9320
If a class is listed as FULL, please call / email because we do have waiting lists and we are open to holding a second class in your location
**Please note, you must register and REVIEW the book before the class to ensure success
***Registration and payment deadline FOURTEEN DAYS in advance of class
January 25 - Food Safe (en francais), Kedgwick
January 26 - Food Safe, Miramichi
January 31- Food Safe, Campobello FULL
February 2 - Food Safe (en francais), Tracadie
February 3 - Food Safe (en francais) Caraquet
February 10 - Food Safe, Dalhousie
February 13 - Food Safe, Campbellton
February 15 - Food Safe, Saint John
February 16 - Food Safe (en francais), Dieppe
February 21 - Food Safe (en francais), Bouctouche
February 22 - Food Safe, Bathurst
March 13 - Food Safe (en francais), Bathurst
March 20 - Food Safe, Quispamsis
March 21 - Food Safe, Fredericton
March 26 - Super Host, Fredericton
April 3 - Food Safe, Shediac
April 3 - Food Safe, Fredericton
April 4 - Food Safe (en francais), Shediac
April 17 - Food Safe, Saint John
April 18 - Food Safe, St Andrews
April 20 - Super Host, Moncton
May 9 - Food Safe, Albert County
Responsible Beverage training
Now available online!
Responsible Beverage is an awareness program to encourage a responsible and professional approach to serving alcohol. The legal landscape is changing, putting more responsibility on establishments that serve alcohol to be accountable for their patrons. Employers, such as yourself, can manage risk by ensuring your staff is well prepared with the knowledge of responsible beverage service.
This workshop is 4 hours in length and can be customized to meet the needs of any licensed establishment.
SuperHost training
SuperHost is relevant for everyone in the New Brunswick's service industry. This one-day, action packed training program is a cost-effective way to train staff in communication and interpersonal skills.
The key objectives of the program are:
· To increase the level of customer service
· To advance the level of professionalism in the industry
· To instill pride in those who work in the tourism industry
· To encourage repeat business and therefore maximize profits
National Food Safety training
**Please note, you must register and REVIEW the book before the class to ensure success
The National Food Safety Training Program (NFSTP) was designed and launched in 2004 to train and certify quick-service, full-service, chain and independent operators and employees to a national standard of food safety. NFSTP, accredited by all Canadian Health Authorities that require food handler certification, is now available across Canada through a network of certified trainers.
