1637 Lawson Street
Durham, NC 27703
The BioWork certificate program will teach you the foundational skills you need to begin a career as a process technician.
| Title | Start & End Day | Time | Delivered |
|---|---|---|---|
| Expert OJT | Thu, May 9 2024 | 8:30am - 4:00pm | Face-to-Face |
| Title | Start & End Day | Time | Delivered |
|---|---|---|---|
| BioWork | Tue, May 14 - Sat, Jul 27 2024 | 6:00 - 8:00pm | Live Instructor Led |
| BioWork | Wed, May 15 - Sat, Jul 27 2024 | 6:00 - 10:00pm | Hybrid |
| GMP and SOP | Fri, May 17 - Sat, Jun 8 2024 | All day | On Demand |
| GMP and SOP | Fri, Jun 21 - Sat, Jul 13 2024 | All day | On Demand |
| BioCertification Boot Camp | Mon, Aug 5 - Fri, Aug 16 2024 | 6:00 - 8:00pm | Live Instructor Led |
| GMP and SOP | Fri, Aug 9 - Fri, Aug 30 2024 | All day | On Demand |
| BioWork | Mon, Aug 26 - Fri, Nov 29 2024 | 9:00am - 11:59pm | Hybrid |
| BioWork | Tue, Sep 3 - Fri, Nov 15 2024 | All day | On Demand |
| BioWork | Fri, Sep 6 - Fri, Nov 15 2024 | 6:00 - 10:00pm | Hybrid |
| GMP and SOP | Fri, Sep 13 - Fri, Oct 4 2024 | All day | On Demand |
| BioWork | Thu, Oct 3 - Fri, Dec 13 2024 | 6:00 - 10:00pm | Hybrid |
| GMP and SOP | Fri, Nov 1 - Fri, Nov 22 2024 | All day | On Demand |
Participants will learn the importance and benefits of having and completing Batch Production Records (BPRs) and the differences/similarities/relationship to the Master Batch…
Delivery Format: Face-to-Face, Hybrid, Live Instructor Led
Level: Intermediate
Does your facility produce products with multiple types of allergens? 30% of all recalls stem from problems around allergen labeling. 3rd party audit certification bodies like SQF…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Aseptic processing is utilized to prevent contamination and manufacture sterile products to ensure patient safety. Contamination of these drug products via the introduction of…
Delivery Format: Live Instructor Led
Level: Beginner
Students will learn how to write using the three most commonly needed skills in any type of technical document: writing clearly, concisely, and cohesively. The aim of the class is…
Delivery Format: Face-to-Face, Hybrid, Live Instructor Led
Level: Beginner
The Bio-Agricultural Program Readiness Opportunity (BioAg PRO) provides practical, hands-on learning and familiarity with cutting-edge techniques, technologies, and equipment…
Delivery Format: On Demand
Level: Intermediate
All students who complete the BioWork Certificate Program successfully are eligible to take the certification exam. Students must be able to present their BioWork…
Delivery Format: Live Instructor Led, On Demand
Level: Intermediate
The BioWork certificate program will teach you the foundational skills you need to begin a career as a process technician for a biotechnology, pharmaceutical, or chemical…
Delivery Format: Face-to-Face, Hybrid, Live Instructor Led, On Demand
Level: Beginner
This course provides students with a sound, practical, and theoretical knowledge of key techniques to perform cell culture. Co-op opportunity available.
Delivery Format: Face-to-Face
Level: Intermediate
Does your 3rd party audit certification body require employees to undergo yearly training to meet their specifications? Participation in this refresher is one way to meet…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This course will provide an overview of current Food and Drug Administration (FDA) GMP regulations and guidance regarding cosmetics. The FDA defines cosmetics as products that are…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This class aims for writers to compose technical documents that the reader can easily read and understand, so the writer must know their audience. Participants will work through 4…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Intermediate
This course will provide an overview of current Food and Drug Administration (FDA) CGMP regulations and guidance for food, beverage, dietary supplements, and cosmetics businesses…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This course equips food production employees and floor supervisors with all they need to know to stay in compliance with an HACCP system. As a food safety professional, it’s your…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (aka Preventive Controls for Human Food) are intended to…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Is your business training new employees or apprentices? Has turnover created a situation where you’re in a circle of training, retraining, and training again. Are your…
Delivery Format: Face-to-Face
Level: Beginner
Intentional Adulteration of ingredients and/or finished products is an important issue for manufacturing since it was passed as part of the Food Safety Modernization Act (FSMA).…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Are you looking to become a Preventive Controls Qualified Individual (PCQI)? Completing our course is one way to achieve that goal. Developed by the Food Safety Preventive…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Intermediate
Preventive Controls for Human Foods has emerged as the primary food safety system throughout FDA-regulated industries. However, this standard foundation doesn't offer usable,…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Intermediate
Keeping food safe for human or animal consumption means knowing how to execute quality safety practices such as personal hygiene, good manufacturing habits, and proper sanitation…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Keeping food safe for human or animal consumption means knowing how to execute quality safety practices such as personal hygiene, good manufacturing habits, and proper sanitation…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This 24-hour online course covers six modules related to Good Manufacturing Practices (GMP) and effective Standard Operating Procedures (SOP).
Delivery Format: On Demand
Level: Intermediate
Experience the process of creating an alcoholic beverage-based Hazard Analysis and Critical Control Points (HACCP) plan. This course will help breweries align their processes with…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Did you know that 3rd party audit certification bodies expect employees to have a basic understanding of HACCP and/or Preventive Control systems implemented at food production…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This course provides a look into the basics of auditing. Audit performance, auditor behavior, and auditee preconceptions play a major part in performing a successful audit. This…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Developing or following a Hazard Analysis Critical Control Point (HACCP) plan can be daunting. In this course, learn how HACCP systems work and your role in regulatory compliance…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
This course provides students with a sound, practical, and theoretical knowledge of key techniques to perform cell culture. Topics include growth environment, routine maintenance…
Delivery Format: Face-to-Face
Level: Intermediate
Have you had to pivot your courses or the courses you manage or produce to a virtual instructor (synchronous) format? Optimizing Virtual Platform and Classroom…
Delivery Format: Live Instructor Led
Level: Beginner
Quality Risk Management is utilized by companies to determine where the risks lie that may adversely impact the quality of their product and the business operations within the…
Delivery Format: Face-to-Face, Hybrid, Live Instructor Led
Level: Intermediate
Is your food, beverage, or natural products business considering Safe Quality Food certification? If so, its important that all employees understand what SQF certification…
Delivery Format: Face-to-Face, Live Instructor Led
Level: Beginner
Could your brewery benefit from a well-developed sensory evaluation program? Many breweries routinely neglect sensory evaluation due to a lack of knowledge and resources.…
Delivery Format: Face-to-Face
Level: Intermediate
Students will learn how to write an effective Standard Operating Procedure (SOP) as well as why these are a required and essential component of documentation systems in regulated…
Delivery Format: Face-to-Face, Live Instructor Led, On Demand
Level: Beginner