Training Calendar

This course is designed for participants to gain or improve knowledge and skill proficiency in adult first aid, CPR AED for the adult, child and infant. Note: This class does not teach pediatric first aid. .

This course teaches food service managers about the dangers of foodborne illness, how to prevent it, and the keys to food safety. The course also covers specifics on how to safely receive, store, prepare, cool, heat, and serve food, emphasizing active managerial control as a critical component in reducing the risk of a foodborne illness outbreak. To receive credit for this course, participants must pass an multiple choice examination, administered in accordance with national ServSafe® standards..

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During a disaster, the first gesture of comfort The Salvation Army offers is often a cold drink and a hot meal from one of its mobile feeding units. The Disaster Food Service & Canteen Operations course is designed as the starting point for any disaster worker who wishes to be a part of disaster food service operations. Participants who complete the course will learn about the different types of Salvation Army food service equipment, the essentials of building a food service team, canteen operations and maintenance, and the basics of menu planning..

This course is designed for participants to gain or improve knowledge and skill proficiency in adult first aid, CPR AED for the adult, child and infant. Note: This class does not teach pediatric first aid. .

The gateway course to The Salvation Army’s disaster training program, Introduction to The Salvation Army Emergency Disaster Services, is required for all disaster workers. The course offers an overview of The Salvation Army's mission, the services it provides during a disaster, and prepares participants for their first disaster assignment, describing everything from packing to travel to self-care. This course is available in both a classroom and an online self-study version and is a prerequisite for most other Salvation Army disaster training courses..

Designed for Christian leaders, this course is designed for churches and other faith-based organizations looking to start a disaster preparedness and response program. The course reviews key concepts in emergency management. It also examines the responsibility of faith-based organizations in preparing their members and facilities for an emergency and how to effectively develop a disaster response plan to serve others..

This course introduces participants to the basics of safe food handling. The course explains how food can become unsafe through time-temperature abuse, cross-contamination, and improper cleaning and sanitizing, and emphasizes the importance good personal hygiene plays in limiting the spread of dangerous pathogens..

This course is designed for participants to gain or improve knowledge and skill proficiency in adult first aid, CPR AED for the adult, child and infant. Note: This class does not teach pediatric first aid. .

The gateway course to The Salvation Army’s disaster training program, Introduction to The Salvation Army Emergency Disaster Services, is required for all disaster workers. The course offers an overview of The Salvation Army's mission, the services it provides during a disaster, and prepares participants for their first disaster assignment, describing everything from packing to travel to self-care. This course is available in both a classroom and an online self-study version and is a prerequisite for most other Salvation Army disaster training courses..

During a disaster, the first gesture of comfort The Salvation Army offers is often a cold drink and a hot meal from one of its mobile feeding units. The Disaster Food Service & Canteen Operations course is designed as the starting point for any disaster worker who wishes to be a part of disaster food service operations. Participants who complete the course will learn about the different types of Salvation Army food service equipment, the essentials of building a food service team, canteen operations and maintenance, and the basics of menu planning..