​Frequently Asked Questions

When will the program start
​

The first 12-week course starts the week of January 8th. We are planning to hold multiple 12-week courses every quarter throughout 2024, encompassing 60-80 total courses

​What is the percentage split between online and in-person classes?
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The percentage split is expected to be 50/50 per course (6 online classes and 6 in-person classes).  In-person sessions are necessary for examination weeks since they need to be proctored in-person.

Where will the in-person courses be held
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​We are currently building locations across Michigan that will be confirmed based on demand for each location. For example, we have potential locations in Oakland County, Grand Rapids, Lansing, Gaylord, and more!

What are the daily/weekly hours requirements for the course?
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​There will be 3 hours of class time once a week with assignments outside of class as well.

What if I already have a ServSafe Manager Certification*?
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Your current ServSafe Manager Certification* can be given to your instructor, and you won't need to retake this exam. Participation in the session covering food safety material will still be required as we explore active managerial control practices and ensure safe food handling practices are incorporated into your organization.

*ServSafe Manager Certification expires every 5 years. 

Is it possible to change my class session/location after it has been assigned?
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​We are working to provide a variety of geographical locations, dates, and times.  If you need to adjust your class time or location, we will try to accommodate your request.  The funding for the HTIM classes is available for a limited time, you must complete your session before March 31, 2025.