Bunker Hill Community College

Bunker Hill Community College Mobile and Tablet Version

Test Preparation Courses

With the exception of ServSafe, all test prep classes are taught as "Remote, Synchronous", meeting live online. These courses are facilitated by an instructor during the listed scheduled course times.

HiSet School Equivalence, ATI TEAS Test Prep and PMP Exam Preparation courses are also available.

Toefl Preparation TFL-101E

SectionDatesDays and TimesInstructorFeeRegister
TFL-101E-T1Apr 4 - May 25
Tuesday, Thursday at 6-8:30 p.m.
Todd Hannig$419

HiSet Prep CourseGED-104AE

To prepare for the Massachusetts Department of Education’s HiSET, students will take practice tests and develop individualized study plans. Beginning with diagnostic testing, instruction focuses on writing, reading, math, science and social studies. "Book cost is separate. Please follow the instructions below this page https://www.bhcc.edu/ce/testprep/ to buy your book." There is also a separate fee for testing.

SectionDatesDays and TimesInstructorFeeRegister
GED-104AE-T1Feb 7 - Apr 6
Tuesday, Thursday at 6-8:30 p.m.
Dellicia Shorter$325
GED-104AE-S1Mar 4 - May 6
Saturday at 9 a.m.-1 p.m.
Lisasa Opuka$325

ServSafe Manager Food Safety Training (Two-day) - SLF-101E

  • Day One: Online learning, Instructor-led via Zoom link, 4 - 8 p.m.
  • Day Two: In-Person Learning at BHCC main campus 9:30 a.m. - 2:30 p.m.

Become a Certified Food Protection Manager by taking our two-day (remote day one and in-person day two + proctored exam) ServSafe Manager Training and earn the most highly regarded certificate in the food service industry. This course covers key information in the seven distinct food safety domains—food safety management practices; hygiene and health; safe receiving, storage, transport, and disposal of food; safe preparation and cooking of food; service and display of food; cleanliness and sanitation; and facilities and equipment.

Day One includes an in-depth introduction of each of the domains and taught via Zoom (internet connection required), and Day Two provides an in-person review of key information, as well as, the 90-question proctored paper/print exam.

Upon successful registration for this course, student will receive the following e-materials: pretest, with answer key and student handbook/manual complete with vocabulary lists and case studies. The materials will be emailed to you within three days of the course start date. During Day One (our Zoom class) will have lecture slides to accompany learning and Day Two will be comprised of a large group review as well as time for individual questions prior to the administration of the paper/print exam. You must have a reliable internet connection, a current email address and the ability to check your email regularly for communication about the course.

Deadline to register is the day before the start of the class. Immediately following registration all students must inform the instructor which language (Spanish/English, Korean/English, Chinese/English, French Canadia/English, Japanese/English or Large Print) is preferred for the ServSafe exam—note: that English will be presumed unless otherwise informed.

By fully preparing for and participating in this course, students will be able to:

  1. Recognize the importance of food safety
  2. Define foodborne illnesses, understand their occurrence and prevention
  3. Differentiate biological, chemical, and physical contaminants; and accidental vs. deliberate contamination
  4. Articulate foodborne illness risk factors
  5. Respond to a foodborne-illness outbreak
  6. Develop good personal hygiene, training, and monitoring programs
  7. List various governmental agencies involved in food safety
  8. Be aware of the challenges to food safety
  9. Cite foods requiring time and temperature control for safety (TCS foods)
  10. Distinguish high-risk populations and the importance of food safety for their health and well-being
  11. Understand food allergens and food defense
  12. Know the application of correct kinds of thermometers
  13. Discern the different steps in the flow of food  
  14. Understand the importance of purchasing from approved, reputable suppliers
  15. Use criteria to accept or reject food and how to label food
  16. Identify ways to prevent time-temperature abuse and cross-contaminations through the flow of food
  17. Associate the importance of safe facility and pest management in food safety
  18. Differentiate between cleaning and sanitizing
No current courses.

Book Ordering Instructions

For information about ordering your textbook, please refer to the Instructions to find and purchase your book from the college bookstore section on https://www.bhcc.edu/workforce/bookpurchase/