Course Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: KFCC-0003 Version: 1 Organization: KFC Corporation Location: Online Length: 4.25 hours of eLearning and 12.75 on-the-job mission manual; training is completed within 28 days of hire Minimum Passing Score: 70 ACE Credit Recommendation Period: 2/1/2020 - 1/31/2023 3/1/2016 - 5/31/2019 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 1 Food Safety and Sanitation Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to provide a consistent, comprehensive, and engaging training experience that introduces new food production team members to KFC and provides the skills and knowledge necessary to succeed in their role. Learning Outcomes: Describe how to follow food and personal safety procedures to keep themselves, other employees, and guests safe Prepare, bread, rack, cook, and hold Original Recipe Chicken Prepare, bread, rack, cook, and hold Extra Crispy Chicken Prepare KFC sides and freezer-to-fryer products based on KFC standards in order to deliver a consistent product to our Guests Demonstrate knowledge of OSHA's hazard communication requirement and how to keep self and others safe Explain what is expected of all KFC employees, including appropriate behavior and what to expect from the KFC family Demonstrate knowledge of basic service standards when interacting with guests Describe how to maintain routine cleaning procedures to KFC quality standards Prepare, bread, rack, cook, and hold Extra Crispy Tenders Prepare, rack, cook, and hold Kentucky Grilled Chicken Prepare, bread, rack, cook, and hold Original Recipe Filets Utilize the Chicken Mastery tools to monitor, identify, diagnose, and correct product quality issues General Topics: Team member expectations Food safety guidelines Personal safety guidelines Providing great guest service Cleaning standard procedures Preparing sides Preparing freezer-to-fryer products Hazard Communication compliance Chicken Mastery of Original Recipe Chicken, Extra Crispy Chicken, Extra Crispy Tenders, Kentucky Grilled Chicken, and Original Recipe Filets Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Computer Based Training Practical Exercises Methods of Assessment: Performance Rubrics (Checklists) Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Equivalencies Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content