Ready for take-off! This 2-day comprehensive course will prepare you for the FAA Aeronautical Knowledge Test. Also know as the Part 107 exam, this is an essential starting point for anyone planning to fly drones commercially. Our expert instruction …
Volunteers will have the opportunity to become certified as an adult (21 years and older) or apprentice (14-20 years old) leader at this two-day training. Workshop participants will learn under expert instruction from members of the Nebraska State
This session is focused on refreshing and rejuvenating current instructors and providing any recent state 4-H policy and curriculum changes that may impact on our program. Individuals who were certified in 2020 must attend to keep their discipline …
Location:
Community Building, Red Willow Fairgrounds
ServSafe Manager® is a nationally recognized food safety training and certification program established by the National Restaurant Association. This training provides the latest science-based information on food safety and best practices in the …
This graduate chair training and refresher provides current and new graduate chairs with practical guidance on policies, procedures, and best practices for supporting graduate students. The session ensures graduate chairs are well-prepared to …
This course is developed by the National Restaurant Association’s ServSafe(R) Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross-Contamination …
Ready to take the wheel and drive your team to success? This interactive workshop gives supervisors essential tools for setting clear expectations, creating SMART goals, and delivering effective feedback using proven frameworks like the SBI model. …
ServSafe Manager(R) is a nationally recognized food safety training and certification program established by the National Restaurant Association. This training provides the latest science-based information on food safety and best practices in the …
4-H members can attend a YQCA face to face instructor led trainings at the Dodge County Extension office for $3/member. Registration is required. Instructor led trainings last about an hour and a half and do not include a test.
Volunteers will have the opportunity to become certified as an adult (21 years and older) or apprentice (14-20 years old) leader at this two-day training. Workshop participants will learn under expert instruction from members of the Nebraska State 4- …
This session is focused on refreshing and rejuvenating current instructors and providing any recent state 4-H policy and curriculum changes that may impact on our program. Individuals who were certified in 2020 must attend to keep their discipline …
Location:
Community Building, Red Willow Fairgrounds
This course is certified by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Basic Food Safety, Personal Hygiene, Cross-Contamination and Allergens, Time and Temperature, and Cleaning and …
Amy will explain how records requests apply to instructors, what types of data are discoverable within campus technologies, and best practices for using these tools accordingly. #unl-at
Location:
West Central Research and Extension Center
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
This graduate chair training and refresher provides current and new graduate chairs with practical guidance on policies, procedures, and best practices for supporting graduate students. The session ensures graduate chairs are well-prepared to …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
ServSafe Manager(R) is a nationally recognized food safety training and certification program established by the National Restaurant Association. This training provides the latest science-based information on food safety and best practices in the …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
Navigate employee performance issues with confidence using practical tools, scripts, and strategies tailored for university supervisors. This engaging, scenario-based session will help you diagnose concerns, hold effective conversations, and guide …
4-H members ages 8-18, who are enrolled in any of the livestock projects listed below are required to participate in an annual YQCA training. Annual training requirements may be satisfied by completing either an online web based training course or a …
4-H members ages 8-18, who are enrolled in any of the livestock projects listed below are required to participate in an annual YQCA training. Annual training requirements may be satisfied by completing either an online web based training course or a …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
4-H members can attend a YQCA face to face instructor led trainings at the Dodge County Extension office for $3/member. Registration is required. Instructor led trainings last about an hour and a half and do not include a test.
ServSafe Manager(R) is a nationally recognized food safety training and certification program established by the National Restaurant Association. This training provides the latest science-based information on food safety and best practices in the …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
ServSafe Manager® is a nationally recognized food safety training and certification program established by the National Restaurant Association. This training provides the latest science-based information on food safety and best practices in the …
ServSafe Manager(R) is a nationally recognized food safety training and certification program established by the National Restaurant Association. This training provides the latest science-based information on food safety and best practices in the …
Location:
West Central Research and Extension Center
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
This course is developed by the National Restaurant Association’s ServSafe® Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross- …
This course is developed by the National Restaurant Association’s ServSafe(R) Food Handler Program. The class consists of five sections: Food Safety is Important, Good Personal Hygiene, Controlling Time and Temperature, Preventing Cross-Contamination …
Pesticide Safety Education Programs (PSEP) are required for individuals applying a restricted use pesticide (RUP) for the purpose of producing any agricultural commodity on property owned or rented by him/her or his/her employer.