CCTP-Cooking & Catering Professional Program

Creative Careers, CCTP Programs
Combined Hours: 
Course Type: 
Mentor Supported Self-Study Instructor Led - 4 Weeks Long
  • Description
  • Objectives
  • Outline
  • Materials
  • Certification
  • Approvals
  • System Requirements
  • Watch a Demo

Our Complete Career Training Programs (CCTP) include both the training you need and the skills you will want in order to be prepared for your new career. We have taken online career programs to a whole new level by bundling our Career Training with Personal Enrichment courses to ensure you have a diversified learning experience.

Our mentor-supported career courses focus on the industry standards that prepare you for your chosen career or certification. You will also get our smaller, four-week long, instructor-led personal enrichment courses to further your employment training.

Sign up today for this all-inclusive career training program!


Professional Cooking Part I

The food-service industry continues to expand with a wide variety of new restaurants opening every day. Learn the cooking principles you need to begin your career in this exciting industry with our Professional Cooking course. Learn the basics for planning dishes and menus, selecting quality ingredients, and preparing and presenting food in exceptional ways. This course explores professional techniques and methods for creating hundreds of recipes both traditional and contemporary. From cooking meat, poultry, and game, to preparing purely vegetarian dishes, to baking cakes, pies and pastries, this two part Professional Cooking course will take you through the full spectrum of food preparation and presentation while inspiring you to create recipes of your very own.

Professional Cooking Part II

This course explores professional techniques and methods for creating hundreds of recipes both traditional and contemporary. From cooking meat, poultry, and game, to preparing purely vegetarian dishes, Part I will take you through the full spectrum of food preparation and presentation while inspiring you to create recipes of your very own.

Professional Catering

Our comprehensive Professional Catering course will take you through all the steps involved in operating a successful catering business. From planning an event step-by-step, to developing a full menu, to managing your clients and employees, this course offers solutions and considerations for all types of related issues that may arise. Learn the skills and techniques you need to build and grow a successful catering business today!

Prerequisite(s): None

Principles of Marketing

What does the term marketing mean to you as a consumer? We are exposed to thousands of advertising messages. We develop needs, research solutions, evaluate options, make purchases, and experience satisfaction or disappointment. Marketing has two facets – first, it’s a philosophy or perspective and second – it’s an organizational function and set of processes. Our Principles of Marketing course introduces students to the concepts and processes of marketing and takes them deeper into the inner workings of marketing.

Start Your Own Catering Business

Do you love to entertain and host parties? Do you love to cook and create exciting menus?  Now you can realize your dream of working from home doing something you enjoy. Catering is considered to be the fastest growing segment of the food service industry in the United States! Learn the steps necessary for setting up and running your own home-based catering business. From writing a successful business plan to marketing your new business and tips for deciding on a menu- this course has it all.

* You have 4 weeks to complete this course from date of your enrollment.

** Course Subject to Change.

Microsoft Excel® 2016

Microsoft Office Excel® 2016 is a powerful tool you can use to create and format spreadsheets so you can more easily analyze data, share information, and make more informed decisions. Excel 2016 has much of the functionality and features seen in previous versions, but with several new features and enhancements such as new chart types, the ability to import from outside sources, one-click forecasting, 3-D mapping, and more.  You will learn how to create rich data visualization, PivotTable views, professional-looking charts, print media, hyperlinks, and worksheet web pages.

* You have 4 weeks to complete this course from date of your enrollment.

** Course Subject to Change.

Better Interpersonal Communication

Interpersonal Communication is a very important skill that is needed to develop and maintain personal and professional relationships. Just because you are talking does not mean you are communicating. This course will take you through the steps involved in understanding the importance of interpersonal communication and the effect on our daily interactions.

* You have 4 weeks to complete this course from date of your enrollment.

** Course Subject to Change.

** Course Subject to Change.

Professional Cooking Part I

After completing this course, you should be able to:

  • Identify proper food handling, measurements and how to create a balanced diet
  • Recognize the principles of cooking and food science
  • Recall the steps for preparing stocks, sauces and soups
  • List the basics for properly handling vegetables
  • Identify the structure of various meats and proper cooking techniques

Professional Cooking Part II

After completing this course, you should be able to:

  • Identify the various ways to prepare and cook fish and poultry 
  • Recognize the basic ways to create salads, sandwiches and breakfast foods
  • Recall the steps for cooking vegetarian meals and buffet presentation
  • List common baking principles and formulas for preparing breads and cakes
  • Identify the characteristics of cookies, pies and puddings

Professional Catering

After completing this course, you should be able to:

  • Recall the different methods and styles of catering
  • Identify steps for building a client base and engaging customers
  • List strategies for planning and managing an event
  • Choose methods for controlling risk and guiding employee behavior
  • Recognize conflict resolution strategies and basic human resource management principles

Principles of Marketing

After completing this course you should be able to:

  • Define marketing concepts and aspects of the marketing environment
  • Recall strategies used within global decision making
  • Recognize the fundamentals of supply chain management and managing products
  • List how to identify target markets and environments by analyzing demographics and consumer behavior
  • Recall the basics of communication, social media, and public relations and how it relates to marketing

Start Your Own Catering Business

After completing this course, you should be able to:

  • Identify the pros and cons of starting a catering business
  • List steps for creating a business plan and how to structure your company
  • Recognize marketing techniques and how to promote your catering business
  • Recall time management tips and event planning strategies 

Microsoft Excel® 2016

After completing this course, you should be able to:

  • List the basic range functions in Microsoft Excel 2016
  • Identify the correct use of formulas, worksheets, and workbooks
  • Recognize how to import, use, and analyze data
  • Recall how to create visual aids and collaboration

Better Interpersonal Communication

After completion of this course you should be able to:

  • Recognize the basics and importance of verbal and nonverbal communication
  • Identify steps associated with the learning process and how to improve your listening skills
  • Recall types of personality styles and the perception process
  • List styles of conflict and what contributes to it


Professional Cooking Part I

Professional Cooking Module 1     
The Food Service Industry

  • History of Modern Food Service
  • Organization of Modern Kitchens
  • Standards of Professionalism
  • Sanitation
  • Food Hazards
  • Personal Hygiene
  • Food Handling and Storage
  • Preventing Injuries
  • Cooking Equipment
  • Measuring Devices

Professional Cooking Module 2   
Menus, Recipes and Nutrition

  • Menu Forms and Functions
  • Building the Menu
  • Measurement
  • Kitchen Math
  • Nutrients
  • Balanced Diets and Menus

Professional Cooking Module 3 
Principles of Cooking and Food Science

  • What is Heat?
  • Emulsions
  • Heat Management
  • Conventional Cooking Methods
  • Building Flavor Profiles
  • Using Herbs and Spices
  • Mise En Place
  • Using the Knife

Professional Cooking Module 4

  • Ingredients
  • Procedures
  • Reductions and Glazes
  • Convenience Bases

Professional Cooking Module 5   
Sauces and Soups

Sauce Structure
Sauce Families
Sauce Production
Understanding Soups
Clear Soups
Thickened Soups

Professional Cooking Module 6 

  • Controlling Texture Changes
  • Controlling Flavor Changes
  • General Rules of Vegetable Cookery
  • Handling Vegetables
  • Fresh Vegetables
  • Storage
  • Boiling and Steaming
  • Sauteing and Pan-Frying
  • Braising
  • Deep-Frying

Professional Cooking Module 7
Potatoes, Legumes, Pasta

  • Understanding Potatoes
  • Cooking Potatoes
  • Dried Legumes
  • Grains
  • Pasta
  • Noodles
  • Dumplings

Professional Cooking Module 8
Cooking Methods for Meat, Poultry, Fish

  • Roasting and Baking
  • Simmering and Submersion Poaching
  • Barbecuing
  • Pan-Frying
  • Steaming
  • Composition and Structure
  • Cooking and Handling Meats
  • Cooking Meats and Game

Professional Cooking Part II

Professional Cooking Module 9     
Poultry and Game Birds

  • Composition and Structure
  • Inspection and Grading
  • Classification and Market Forms
  • Handling
  • Storage
  • Doneness
  • Trussing Methods
  • Cutting Up Chicken
  • Roasting and Baking
  • Broiling and Grilling
  • Dressings and Stuffings

Professional Cooking Module 10
Fish and Seafood

  • Cutting Fish
  • Varieties of Fish
  • Shellfish
  • Mollusks
  • Cephalopods
  • Crustaceans
  • Miscellaneous Seafood
  • Cooking Approaches
  • Steaming
  • Seafood Served Raw

Professional Cooking Module 11
Dressings, Salads and Sandwiches

  • Oil and Vinegar Dressings
  • Emulsified Dressings
  • Other Types of Dressings
  • Ingredients in Salads
  • Arrangement and Presentation
  • Recipes and Techniques
  • Breads
  • Spreads
  • Fillings
  • Types of Sandwiches
  • Making Sandwiches

Professional Cooking Module 12
Hors d ’Oeuvres and Breakfast

  • Serving Hors d’Oeuvres
  • Canapes
  • Cocktails
  • Relishes
  • Dips
  • Cooking Eggs
  • Pancakes
  • Waffles
  • French Toast
  • Cereals
  • Breakfast Meats

Professional Cooking Module 13
Dairy and Cooking for Vegetarian Diets

  • Milk
  • Cream
  • Butter
  • Cheese
  • Coffee
  • Tea
  • Understanding Vegetarian Diets
  • Menus for Vegetarian Diets

Professional Cooking Module 14
Sausages, Cold Foods and Presentation

  • Curing
  • Smoking
  • Pates
  • Terrines
  • Aspic
  • Special Forcemeat Dishes
  • Hot Food Presentation
  • Cold Food Presentation
  • Buffet Arrangement
  • Buffet Appearance

Professional Cooking Module 15
Baking Principles

  • Formulas and Measurement
  • Mixing
  • Gluten Development
  • The Baking Process
  • Staling
  • Yeast Product Types
  • Steps in Yeast Dough Production
  • Dough Formulas and Techniques
  • Rolled-In Doughs
  • Makeup Techniques

Professional Cooking Module 16
Breads and Cakes

  • Quick Breads
  • Mixing and Production Methods
  • Formulas
  • Understanding Cake Making
  • Cake Formula Types
  • Baking
  • Cooling
  • Common Cake Faults
  • Altitude Adjustments
  • Scaling

Professional Cooking Module 17
Cookies, Pies and Puddings

  • Cooking Characteristics
  • Types and Makeup Methods
  • Panning
  • Assembly
  • Fillings
  • Puff Pastry
  • Éclair Paste
  • Meringues
  • Fruit Desserts
  • Custards
  • Frozen Desserts

**Outlines are subject to change, as courses and materials are updated.**

Professional Catering

Professional Catering Module 1   
Introduction to Catering

  • Types of Catering
  • Catering Management
  • Catering Segments
  • On/Off-Premise Catering
  • The Caterer and the Client
  • Taking an Event
  • Safeguards
  • Corporate Catering
  • Cost and Profit Relationship
  • The Catering Market
  • Mission Statement
  • Growing the Business

Professional Catering Module 2    
Getting Started

  • Choosing Your Client          
  • Creating a Customer Base
  • Needs, Wants, Demands
  • Prospecting Strategies
  • Social Media Marketing
  • Types of Social Media
  • Engaging Customers
  • Standard Catering Website
  • The Seven Functions of Catering
  • Planning
  • Operations
  • Implementing         

Professional Catering Module 3    
The Catering Operation

  • Planning
  • The Menu
  • Barriers to Planning
  • Successful Business Plan
  • Operational Tasks
  • Recipes
  • Convenience Foods
  • Branded Menu Items
  • Organizing the Event
  • Catering Management Tasks
  • Purchasing
  • Ordering and Receiving

Professional Catering Module 4     
Catering Equipment

  • Equipment and Design Considerations
  • Utilities
  • Workstations
  • Procuring Catering Equipment
  • Professional Equipment Supplier
  • Consultants and Architects
  • Rental Services
  • Implementing
  • Employee-Supportive Culture
  • Service Styles
  • Uniforms
  • Room Arrangement

Professional Catering Module 5   
Control & Legalities

  • Controlling
  • Standard Operating Procedures
  • Guiding Employee Behavior
  • Cash Flow
  • Risk Management
  • Insurance
  • Legal Issues
  • Safety Committees
  • Beverage Management
  • Forming the Beverage Plan
  • Site Inspection
  • Beverage Packages

Professional Catering Module 6     

  • Conflict Resolution
  • Dimensions of Conflict
  • Principled Negotiation
  • People Skills
  • Sustainable Catering
  • Sustainable Business Practices
  • Sustainable Green Zones
  • Human Resources Management
  • Federal Employment Laws
  • Recruiting
  • Gathering Information and Interviewing
  • Collective Bargaining

**Outlines are subject to change, as courses and materials are updated.**

Principles of Marketing

Principles of Marketing Module 1   
Overview of Marketing

  • What is Marketing?
  • Marketing Management Philosophies
  • Differences Between Sales and Market Orientations
  • Why Study Marketing?
  • Nature of Strategic Planning
  • Strategic Business Units
  • Strategic Alternatives
  • Competitive Advantage
  • Setting Marketing Plan Objectives

Principles of Marketing Module 2
Ethics and the Marketing Environment

  • The Concept of Ethical Behavior
  • Ethical Behavior in Business
  • Corporate Social Responsibility
  • Cause-Related Marketing
  • External Marketing Environment
  • Social and Demographic Factors
  • Growing Ethnic Markets
  • Economic Factors
  • Technology and Innovation
  • Political, Legal, and Competitive Factors

Principles of Marketing Module 3   
Global Decisions and Decision Making

  • Multinational Firms
  • External Environment Faced by Global Marketers
  • Global Marketing by the Individual Firm
  • Global Marketing Mix
  • Impact of the Internet
  • Importance of Consumer Decision Making
  • Postpurchase Behavior
  • Cultural and Social Influences on Consumer Buying Decisions

Principles of Marketing Module 4
Segmenting and Targeting Markets

  • Business Marketing
  • Trends in B-to-B Internet Marketing
  • Major Categories of Business Customers
  • Business vs. Consumer Markets
  • Types of Business Products
  • Importance of Market Segmentation
  • Criteria for Successful Segmentation
  • Bases for Segmenting Consumer and Business Markets
  • Strategies for Selecting Target Markets
  • CRM as a Targeting Tool
  • Positioning

Principles of Marketing Module 5
Marketing Research and Product Concepts

  • Role of Marketing Research
  • Steps in a Marketing Research Project
  • Growing Importance of Mobile Research
  • Scanner-Based Research
  • When Should Marketing Research be Conducted?
  • Types of Consumer Products
  • Product Items, Lines, and Mixes
  • Branding and Packaging

Principles of Marketing Module 6
Managing Products and Nonprofit Organization Marketing

  • Importance of New Products
  • New-Product Development Process
  • The Spread of New Products
  • Product Life Cycles
  • Importance of Services
  • How Services Differ from Goods
  • Service Quality
  • Relationship Marketing in Services
  • Internal Marketing in Service Firms
  • Nonprofit Organization Marketing

Principles of Marketing Module 7
Supply Chain Management and Retailing

  • Supply Chain Integration
  • Key Processes of Supply Chain Management
  • Sustainable Supply Chain Management
  • Marketing Channels and Channel Intermediaries
  • Channel Structures
  • Types of Retailers and Retail Operations
  • Rise of Nonstore Retailing
  • Retail Operations Models
  • Executing a Retail Marketing Strategy

Principles of Marketing Module 8
Marketing Communications and Public Relations

  • Role of Promotion in Marketing Mix
  • Marketing Communication
  • Goals of Promotion
  • Integrated Marketing Communications
  • Major Types of Advertising
  • Creative Decisions in Advertising
  • Medial Decisions in Advertising
  • Public Relations
  • Sales Promotion

Principles of Marketing Module 9
Sales Management, Social Media, and Pricing Concepts

  • Sales Environment
  • Personal and Relationship Selling
  • Sales Management
  • Customer Relationship Management
  • Creating and Leveraging a Social Media Campaign
  • Evaluation and Measurement of Social Media
  • Social Behavior of Consumers
  • Pricing Objectives
  • Demand Determinant Price
  • The Legality of Price Strategy

**Outlines are subject to change, as courses and materials are updated.**

Start Your Own Catering Business

Start Your Own Catering Business Module 1
So You Think You Want to Be a Caterer?

In module one, we will look at the pros and cons of starting your own business.  Leaving the security of a job to start your own business can be scary, but in this module we will look at how working out of your home can be rewarding, especially since you are working in a career of your choice.  In module one we will also take a look at the different business structures available and which will best suit your needs. 

  • Starting as a Personal Chef
  • Working Out of Your Home
  • Outfitting Your Kitchen
  • How to Structure Your Business Plan
  • Writing a Business Plan

Start Your Own Catering Business Module 2
Proposals, Legal Advice, and Marketing

Before starting your own business, there are several must-do items to take care of. Module two discusses how an attorney can help your business succeed. You’ll also be introduced to how to price your first menus, how to bid and write a successful proposal, and techniques for sales and marketing.

  • Why You Need a Good Attorney
  • Insurance
  • How to Price Your First Menus
  • The Art of Bidding and Writing a Proposal
  • Sales and Marketing 

Start Your Own Catering Business Module 3
Selling Your Business and Crunching the Numbers

Get ready to define your niche!  In module three students will look at who their clients will be and what they need to do to promote their business.  Module three will point students towards good habits that will help their business succeed.  You’ll learn how to use photos and recipes to effectively sell your business, as well as invoicing, accounting, and making good use of your accountant.

  • Photos
  • Recipes
  • Accounting Systems
  • Invoicing
  • The Menu and Start-Up

Start Your Own Catering Company Module 4
Catering Menus and Pulling it Off with Ease

Module four will go over the final catering event and tips for organizing your time and setting up your party.  Students will review sample scheduling charts and time tables.  After the event caterers should identify their strengths and weaknesses with report cards from staff and clients.  Module four will discuss how to use this information to make improvements in their company. 

  • Organizing Your Time and the Party Setup
  • Report Cards from Staff and Clients
  • Solving Problems
  • Catering Menus
  • Quantity Recipes

Microsoft Excel® 2016

Microsoft Excel® 2016 Module 1
Working with Ranges

In Excel, a range is a group of two or more cells that work together rather than separately.  The range is the basic function that makes Excel a powerful tool, and it is discussed in this module. We start by learning how to fill a range with values, move or copy them, and insert or delete them.  After that we discuss range names and how to use them.  We conclude by discussing how to format fonts, colors, alignments, numbers, column widths, row heights, and other range options.
Selecting and Populating Ranges

  • Moving, Inserting, and Deleting Ranges and Cells
  • Merging Two or More Cells
  • Using Touch Gestures
  • Using and Defining Range Names
  • Navigate the Workbook

Microsoft Excel® 2016 Module 2
Formulas, Worksheets, and Workbooks

Once a range is populated and formatted, it’s time to do something with that data.  In this module we discuss how to build formulas and incorporate Excel worksheet functions into your formulas.  We move on to discuss how to manipulate the worksheet, which is where you spend most time in Excel, then you will learn how worksheets and workbooks go together. We conclude by discussing how to format the look and feel of workbooks.

  • Creating Excel Formulas
  • Using Excel Functions
  • Troubleshooting Formula Errors
  • Navigating and Using Worksheets
  • Formatting and Customizing Worksheets
  • Creating and Using Workbooks
  • Formatting and Customizing Workbooks

Microsoft Excel® 2016 Module 3
Using and Analyzing Data

Once you have your workbooks and worksheets created, it’s time to do something useful with your new tools.  In this module we first discuss how to import data into your worksheets to create useful information.  Next you will learn how to create printed copies of this information to share with others, and then we discuss how Excel is used to store and use non-numeric information in tables.  We conclude by discussing how to use Excel to analyze your captured information.

  • Formatting Workbook Colors, Fonts, and Effects
  • Applying Workbook Themes, Headers, and Footers
  • Importing Data from Another Application
  • Configuring and Printing Workbooks
  • Understanding Tables
  • Using and Editing Tables
  • Creating a PivotTable

Microsoft Excel® 2016 Module 4
Visual Aids and Collaboration

Creating a visual representation of your data makes it easier for you and others to both understand and analyze it.  This module discusses how to create custom graphs and charts using the data in your worksheets, including how to add graphic objects like shapes, clip art, pictures, WordArt, and SmartArt images. We then discuss how to collaborate with others using Excel, such as adding comments, sharing a workbook, and working on a spreadsheet online.

  • Chart Elements and Types
  • Creating and Editing a Custom Chart or Graph
  • Changing Chart Source Data
  • Creating and Formatting Worksheet Graphics and Images
  • Protecting and Sharing Workbooks
  • Saving Excel Data as A Web Page
  • Collaborate Online in Excel

Better Interpersonal Communication

Better Interpersonal Communication Module 1
Introduction to Communication

Because it’s such a commonplace activity, we usually don’t think about how we communicate too much. However, the power of effective, persuasive communication should never be underestimated. Your success in any number of settings—in your relationships, in school, on the job, and as a member of society— hinges on your ability to master the full communication process. Our first module discusses the basics of verbal and nonverbal communication, as well as uses and misuses.

  • Why We Communicate
  • Verbal Communication
  • Nonverbal Communication
  • Uses and Misuses
  • Cultural Differences and Language

Better Interpersonal Communication Module 2
Listening, Self-Esteem, and Self-Disclosure

Listening is the learned process of hearing, attending, evaluating, retaining, and responding to verbal and nonverbal messages. In this module we will learn more about each stage of the listening process: review both the benefits to listening, as well as the challenges to effective listening; and explore the ways in which you can improve your listening skills. We’ll also discuss the principles behind self-concepts and self-disclosure.

  • Listening Process
  • Benefits to Listening
  • Steps for Improving Your Listening Skills
  • Self-Concepts
  • Self-Disclosure

Better Interpersonal Communication Module 3
Personality Styles and Perception

Do you notice that you act in different ways around certain people? Perhaps you act inhibited around your supervisor, but you wish you could act confident like you do around your co-workers and other colleagues. In other situations, you act polite and deferential around acquaintances, but may wish you could act more sociable like you do around your friends. In this module, we’ll discuss how personality styles effect communication as well as the perception process. Finally, we’ll explore the basics behind defense mechanisms.

  • How Does Personality Style Effect Communication?
  • Physiological and Psychological Factors of Perception
  • Challenges to the Perception Process
  • What is Defensiveness?
  • Defense Mechanisms

Better Interpersonal Communication Module 4  
Conflict and Electronic Communication

Interpersonal conflict occurs in interactions where there are real or perceived incompatible goals, scarce resources, or opposing viewpoints. We’ll discuss types of conflict and conflict styles in our final module, as well as characteristics of electronic communication.

  • What is Conflict and What Contributes to It?
  • Types of Conflict
  • Conflict Styles
  • What is Electronic Communication?
  • Characteristics and Misuses of Electronic Communication

Ed4Career is committed to being both environmentally conscious and making it easier for you to study! We’re making your education mobile! All of our textbooks are now provided as eTextbooks*. You can access them on your laptop, tablet, or mobile device and can study anytime, anywhere.

The move away from physical books to eTextbooks means you get the latest, most up-to-date version available. This also makes your training more accessible, so you can study anywhere you have your phone or tablet. The best part is that all materials are included in your training cost so there are NO extra fees for books!**

*A few courses still have physical materials.

Professional Catering

Upon successful completion of our Professional Catering course, students will be prepared for an entry-level position in the field and to sit for the NCCB national certification exam to become a Certified Catering Associate (CCA).

** Certification exams are not included in the cost of the course.**

 International Association for Continuing Education and Training (IACET)

Ed4Career has been approved as an Accredited Provider by the International Association for Continuing Education and Training (IACET). In obtaining this accreditation, Ed4Career has demonstrated that it complies with the ANSI/IACET Standard which is recognized internationally as a standard of good practice. As a result of the Accredited Provider status, Ed4Career is authorized to offer IACET CEUs for courses and programs that qualify under the ANSI/IACET Standard.

The Continuing Education Unit (CEU) was created by IACET as a measurement of continuing education. One (1) IACET CEU is equal to ten (10) contact hours of participation in an organized continuing education experience under responsible sponsorship, capable direction, and qualified instruction. Under IACET's care, the IACET CEU has evolved from a quantitative measure to a hallmark of quality training and instruction. For more information on IACET, visit

Internet Connection

  • Broadband or High-Speed - DSL, Cable, and Wireless Connections

*Dial-Up internet connections will result in a diminished online experience. Classroom pages may load slowly and viewing large audio and video files may not be possible.

Hardware Requirements

  • Processor - 2GHz Processor or Higher
  • Memory - 1 GB RAM Minimum Recommended


PC Software Requirements

  • Operating Systems - Windows 7 or higher
  • Microsoft Office 2013 or higher. Also, you could use a general Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
  • Internet Browsers - Google Chrome is highly recommended
    • Cookies MUST be enabled
    • Pop-ups MUST be allowed (Pop-up Blocker disabled)
  • The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
  • PowerPoint Viewer (if you do not have PowerPoint)
  • Adobe PDF Reader
  • QuickTime, Windows Media Player &/or Real Player


MAC Software Requirements

  • Operating Systems - Mac OS x 10 or higher with Windows
  • Mac office programs or a Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
  • Internet Browsers- Google Chrome is highly recommended
    • Cookies MUST be enabled
    • Pop-ups MUST be allowed (Pop-up Blocker disabled)
  • The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
  • PowerPoint Viewer (if you do not have PowerPoint)
  • Adobe PDF Reader
  • Apple QuickTime Media Player