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IGA Coca-Cola Institute

Bakery Clerk

A Bakery Clerk's responsibilities extend beyond slicing bread and baking cakes. The Bakery Clerk Course provides information about the products in the bakery, step by step ways to prepare each product and ways to sell to the consumer. Additionally, learn how to maintain sanitation standards and ultimately deliver the best possible product to the consumer.

Assistant Bakery Manager

The Assistant Bakery Manager Course is designed to offer the necessary tools for improving department operations and sales through effective merchandising. This course covers consumer behavior to help managers achieve an understanding of how to provide consumers with the best possible service. This course illustrates team leading and building, along with, skills needed to empower associates.

Assistant Deli Manager

The Assistant Deli Manager Course is designed to improve the performance of associates at all levels. After completing this course, a Store Manager will learn how to differentiate from the competition and satisfy a consumer's need for convenience. A Deli Clerk will learn about new and exciting deli products and services that the competitors do not offer. A new Assistant Deli Manager will learn best practices for day-to-day operations.

Cashier

A Cashier must have knowledge of the checkout system and its components, product identification abilities and great customer service abilities. These skills will increase the speed of the transaction and increase customer satisfaction. Cashiers also need to focus on preventative measures for shrink, bagging and maintenance of the front end to improve store image and help improve profits. This course outlines to a Cashier how to develop these skills in their daily routine.

Category Management

Shelf space is often a scarce resource in a store. With the constant supply of new items, what to add, in addition to where to place them, at what price, and when to run a promotion on them poses aN immense challenge to the retailer.

The Category Management process is designed to help the retailer and the supplier to successfully manage space and develop a category by using collaboration and by focusing on the consumer, the market, and the goals of the category.

In this course, you will learn the essentials of Category Management, the eight-steps, and the current trends and future opportunities of the process.

Cheese Specialist

Did you know that there are more than 300 different cheese varieties? Do you know the fastest growing cheeses in the cheese industry? How about the health benefits of eating cheese? Well, these are just a few of the important facts that you will learn with our Cheese Specialist Course. Cheese knowledge is an important part of any profitable cheese department. Use the information from the Cheese Specialist Course to meet the needs of your current consumers as well as learn some great techniques to attract new ones.

Courtesy Clerk

The majority of the time a Courtesy Clerk is the first associate consumers see while walking to the store and the last while their groceries are being bagged. Then, when at home and eggs are broken and bread is crushed, consumers are not only going to blame the Courtesy Clerk, but they may not buy from the store again. Courtesy Clerks need a good representation of the store in the way they bag and carry out the consumer's order. This course outlines to a Courtesy Clerk the necessary skills needed to support the store.

Customer Service and Professionalism

Customer service extends beyond a warm greeting and a helping hand. The extra effort an associate gives to meet consumer needs will return in the form of increased loyalty and sales. Low prices are not the only factor for consumers anymore, how well they are cared for by associates is as important, if not more. This course presents associates with the needed knowledge and abilities to provide great customer service that a consumer expects.

Deli Clerk

Next to the front end, the deli department has the most interactions with consumers. A Deli Clerk takes orders, offers suggestions, and suggestive sells. Additionally, deli clerks are responsible for storage and preparation of products while ensuring all food safety and sanitation measures are met. This Deli Clerk Course follows the suggestions given by the FDA’s Food Code and provides basic product knowledge.

5-Star Assessment Program Tutorial

The 5-Star Assessment Program Tutorial is available only to IGA Retailers in the United States. The tutorial is used to help develop the 5-Star Assessment Program to maximize an IGA Store’s success.

Floral Clerk

Floral consumers know the excitement of having fresh flowers in their home, or of giving flowers as a gift! In grocery stores across the United States; roses, bouquets, and potted blooming flowers account for 79% of floral sales. The guidelines outlined in this course will help a floral clerk improve care and handling of flowers and bouquets that represent a significant portion of sales.

Food Retailing Today

This course informs retail associates of recent industry, lifestyle, and consumer trends and how they affect the role of the supermarket. In order to better serve and attract consumers, savvy retailers must understand and learn new behaviors in a constantly changing environment.

Food Safety and Sanitation

Retailers need to comply with their state's regulation on food safety and sanitation. This course prepares associates to take their state's food handler certification examination by covering topics such as the flow of food, programs and regulations. After completing the course an associate will understand the preventative measures they can take as a food handler.

Frozen Food and Dairy Clerk

A Frozen Foods and Dairy Clerk's job consists of following operational responsibilities; ordering, receiving, storing, stocking and ensuring safety standards.

High traffic in the frozen and dairy departments creates a large product turnover and a need for customer service. This course demonstrates how to meet consumer needs by providing them with the right products and the service they demand.

Grocery Stocker

The role of a Grocery Stocker includes receiving products, stocking products and finding various to display those products. Additionally, Grocery Stocker must interact with consumers and suggestive sell to help improve profits. This course outlines these responsibilities and provides scenarios for common consumer interactions.

IGA Promotions and Merchandising

Merchandising is more complex than randomly picking a product, placing it on a shelf and hoping it will sell. The IGA Promotions and Merchandising Course provides knowledge such as, consumers buying habits and complimentary products to help develop a clear plan for success in each merchandising opportunity.

Introduction to Food and Health

The growing consumer concern for creating a healthier diet has influenced the changes in the food guide pyramid. The Introduction to Food and Health Course provides retailers with up to date food and health knowledge and innovated tools to utilize the new knowledge to further develop their store's commitment to the community. This course is designed to provide basic food knowledge for associates to help customers make healthier food choices. Associates will advance in customer service by applying this new health and wellness information right on the store sales floor.

Loss Prevention

For many retailers, loss prevention is often ignored, with priority given to promotions, merchandising, and category management. While those subjects are important, shrink loss in the supermarket was 132% greater than net profit. What does this mean? Retailers can reduce shrink by $1,000 or sell $100,000 worth of product to obtain $1,000 in profit.

Most supermarkets would agree the first option is easier to accomplish, but often resources are not given to solve loss prevention issues. This course was designed to give attention to recent and ignored issues and to provide solutions to control loss and increase the bottom line.

Meat Apprentice - An Introduction

The Meat Apprentice - An Introduction Course covers the current trends of the industry, the role of the government, specific cuts and types of meat, safety and sanitation measures, and merchandising.

Retailers are encouraged to use the Meat Apprentice - An Introduction, in addition to on-the-job training, mentoring programs, and instructor-led classes to offer a perfect blend of training.

Meat Wrapper

In enrolling in the Meat Wrapper Course, an associate will learn how to identify different cuts of beef, veal, pork, lamb and poultry and then describe the cooking methods and safe temperatures for each cut. Basic operations, such as displaying, labeling and rotating are described as well. Retailers are encouraged to use this course, along with on-the-job-training and mentoring programs to train Meat Wrappers.

NY Food Safety and Sanitation - FP00040

NY Food Safety and Sanitation - FP00040 Course is approved and certified by the State of New York. This course meets the 8 hours education requirement in accordance with the New York State Agriculture and Markets Law Part 271, §251-Z-12. After completing the course an associate will understand the preventative measures they can take as a food handler.

New York State Tobacco Law Compliance

The New York State Tobacco Law Compliance course has been reviewed by the NYS Department of Health and has been accepted as a NYS Certified Tobacco Sales Training Program. The IGA Coca-Cola Institute's provider number is 083-1007. After completing this course an associate will understand the health effects of tobacco and New York State Laws and know when and how to refuse sales.

Non-Alcoholic Beverages Department

The Non-Alcoholic Beverages Department Course focuses on providing an associate with basic information about the industry. An associate will learn how important the categories that comprise the Non-Alcoholic Beverage department are to the supermarket. More importantly, they will learn how to better manage the different categories in order to maximize a store's overall profit.

Non-Alcoholic Beverages Department - Soft Drinks

This is the second section of the Non-Alcoholic Beverage Department. After having provided you with an overview of the industry, we would now like to focus on the category that is not only the largest volume contributor within the department, but also the category that contributes the most retail dollars to your store within the Non-Alcoholic Beverage Department - Soft Drinks.

Produce Clerk

With more than 300 produce items available in many produce departments, Produce Clerks must be able to identify and provide consumers with the best and most efficient service possible. To achieve this goal, a Produce Clerk must know how to receive, store, stock and ensure safety standards. Each produce product has a unique characteristic when it relates to storing and consumption. This course outlines to a Produce Clerk the necessary knowledge of products to correctly complete these tasks.

Sexual Harassment

Sexual harassment is an age-old problem, and awareness and recognition of it in the workplace has increased rapidly in recent years.

This course explains the meaning of the term, describes classification of different kinds of sexual harassment, and presents examples of preventative measures.

Retailers must communicate to each and every associate that sexual harassment will not be tolerated in the workplace. This is accomplished by implementing a sexual harassment program that will ensure that all associates understand and completely comply with the standards of Title VII of the Civil Rights Act of 1964.

Welcome to Web-Based Training

This course was designed to introduce new users to IGA Coca-Cola Institute’s web-based courses. The first topics of the course will explain the layout of the page and course, focusing on the functionality of the Post-test. The later topics explain the management of the certificate and how to troubleshoot common errors.

*Note: The Japanese version introduces an associate to the web-based training in addition to the supermarket industry, customer service and professionalism, and the entry level-positions.

Welcome to Web-Based Training for Managers

This is a course Managers of Training should take. Welcome to Web-Based Training for Managers introduces to concept of blended learning, the combined use of e-learning (electronic or Web-based) methods and materials with traditional methods and materials to accomplish the goals of training programs. The course then explains reports, the Training Manual, career development, best practices, and ways to encourage training.