NFSMI's Online Course System User Guide - National Food Service ...

Quick Tips
Course Guidelines
• You will need note paper and a pen or pencil.
• NFSMI recommends a folder or notebook to organize all your course materials.
• Many courses provide a downloadable course workbook containing a checklist and other
handouts for the course.
• Use the assignment Check List that is provided in most courses to keep you on track.
• Plan a time of day to work on the course when you are most focused and able to concentrate.
• You may stop at any point during a lesson and then resume the course later by logging back
in. The course will take you back to the point where you stopped.
• You will receive a certifi cate upon completion of the course and the course evaluation (See
Page 18 of this user guide).
• If you are required to complete this course by your school district, be sure to keep all quizzes,
handouts, and a copy of your certifi cate to submit to your manager or director after completing
the course.
When Should You Work on the Course?
• Decide what time of day is best for you.
• Your learning will be most effective if you can fi nd uninterrupted blocks of time to work, even if
it is only blocks of 10–15 minutes.
Make a Schedule
• Plan a tentative schedule for when you will work on the course. For example, you may plan for
every day, 2 days a week, or only on Saturdays.
• Set a realistic goal for when you plan to complete the course. Consider your job, your family
activities, and holidays in setting a completion date, but don’t plan a date so far off that you
are more likely to procrastinate.
National Food Service Management Institute
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