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Course Catalogue

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Attention H119 and H402 Students!
You are required to purchase and complete the WHMIS and HACCP courses below. Upon completion please provide a copy of the certificate of completion to Lloyd Sudeyko via Chef School Faculty Office: Room 216. Please contact Mr. Sudeyko with any concerns or questions. Email:

Applying HACCP Principles (TM) For The Food Service Industry

HACCP is being recognized as the most efficient way to ensure the safety of food products. This course follows the classic approach to Hazard Analysis Critical Control Point (HACCP) and covers the scientific basis and methodology of HACCP.

$ 94.50

WHMIS 2015 (GHS)

WHMIS 2015 is 100% compliant with the general WHMIS training requirements in 2018. 


WHMIS 2015 came into effect with a transition period that ends December 1, 2018.  Until then, there may still be materials on-site that comply with the older, WHMIS 1988. To ensure the safety of workers, this course educates participants about both WHMIS 2015 and WHMIS 1988 labels, classifications, and (Material) Safety Data Sheets. 


Employers must also provide workplace-specific training and instruction for each hazardous product in the workplace.

$ 34.95

Allergen Training Basics Program for the Foodservice and Food Retail Industry

While general food safety training courses provide basic information on food allergy, overall, the foodservice and food retail industries still need a more in-depth understanding of the seriousness of food intolerances, food allergies, and anaphylaxis.

The purpose of this course is to teach you important information about managing food allergens in your work environment and help you to understand your role in keeping allergic consumers safe.

$ 47.50

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