COURSE CATALOG

The patient rights bundle provides an overview of patient-resident rights and the duty to report abuse, neglect and other infractions to authorities. This bundle also includes an overview of dementia to increase employee understanding and a "Stop and Watch" module discussing the importance of reporting when you see a change in a patient/resident's condition.   Read more

The Food Service Manager Learning Path comprises several separate tools to help you prepare for the FSM exam. These tools include: Study Guide - 100-page document divided into three sections: Food Service & Nutrition, Safety in Food Service, and Food Service Management. Interactive Flashcards - Several hundred flashcards are divided into three sections: Food Service & Nutrition, Safety in Food Service, and Food Service Management. These flashcards are designed to be randomized each time you start a study session. Knowledge Checks - Three ungraded quizzes designed to assess your understanding of the content. Acknowledgment Agreement - Sign off acknowledging that you have studied and are prepared for the Food Service Manager exam.   The Learning Path includes five modules: Food Service Manager Study Guide & Flashcards course. Food Service & Nutrition - Knowledge Check 1. Safety in Food Service - Knowledge Check 2. Food Service Management - Knowledge Check 3. Exam Instructions & Acknowledgment.   To properly study for the exam, it is recommended you move back and forth between the Study Guide, flashcards, and Pythia. The sequence to study for the exam is as follows: Start studying in the Food Service & Nutrition section of the study guide and Flashcards. Return to Pythia to complete the Food Service & Nutrition Knowledge Check 1 in the Learning Path. Return to the Study Guide and Flashcards and start studying in the Safety in Food Service section. Return to Pythia to complete the Safety in Food Service Knowledge Check 2 in the Learning Path. Return to the Study Guide and Flashcards and start studying in the Food Service Management section. Return to Pythia to complete the Food Service Management Knowledge Check 3 in the Learning Path. Proceed to the final module, read the exam instructions, and click the Acknowledgment. You have completed the Learning Path Completion of the Learning Path is defined as completing all five modules. Upon purchase, Pythia will ship a paperback copy of the FSM Study guide to the address you provided in your profile. Visit: https://eluminatecertifications.com/ to purchase the FSM final exam. Read more

The LTC-FSM Learning Path is designed as a resource for Food Service Management Candidates to study for the Long-Term Care Food Service Manager exam. The Learning Path comprises six modules; to take the exam, Candidates must study using the Study Guide and Flashcards while completing all modules in the Learning Path. Below is the recommended progression: Study Guide/Flashcards - Module 1 Study Section 1 in the Study Guide Return to the Learning Path and complete Module 2 Section 1 Knowledge Check - Module 2 Study Section 2 in the Study Guide Return to the Learning Path and complete Module 3 Section 2 Knowledge Check - Module 3 Study Section 3 in the Study Guide Return to the Learning Path and complete Module 4 Section 3 Knowledge Check - Module 4 Study Section 4 in the Study Guide Return to the Learning Path and complete Module 5 Section 4 Case Studies - Module 5 Continue to Module 6 Exam Instructions / Acknowledgement - Module 6 Completion of the Learning Path is defined as completing all six modules. Once you have completed the Learning Path,  visit the following website to purchase the LTC-FSM final exam. ​Upon purchase, Pythia will ship a paperback copy of the LTC-FSM Study guide to the address you provided in your profile. https://eluminatecertifications.learnupon.com Read more

Policy Statement: The Company promotes the health and safety of all employees, as well as that of the clients and residents we serve. In order to achieve this end, this policy and the associated training is compliant with federal (OSHA, CDC, CMS, DOL, etc.) regulations. The Active Shooter Inservice is part of our emergency preparedness plan used to teach employees how to respond if an active shooter enters the facility. Description: The purpose of this inservice is to review the steps to take if you find yourself in an active shooter situation. This video is part of the Company's Emergency Preparedness Series. Duration: 5 minutes Read more

Policy Statement: It is Company policy to promote the health and safety of all employees, as well as that of the clients and residents we serve. Our Bloodborne Pathogens (BBP) Inservice teaches employees: what bloodborne pathogens are; how to identify a potential risk of exposure, where to report an exposure to BBP, how to protect themselves/prevent exposure, and; what to do if exposed to bloodborne pathogens. While nursing staff provides the initial clean-up, the environmental services staff will follow by decontaminating surfaces contaminated with a small amount of feces, blood, or other bodily fluids, i.e. droplets.   Description: This Bloodborne Pathogens video discusses what are bloodborne pathogens, how they are spread, and what to do if you are exposed to bloodborne pathogens. It is to be reviewed by new hires and existing employees as needed and on an annual basis. Read more

Policy Statement: The Company promotes the health and safety of all employees, as well as that of the clients and residents we serve. Our policies are compliant with federal (OSHA, CDC, CMS, DOL, etc.) regulations. Our policy is to educate employees as to the behaviors that constitute harassment, sexual harassment, and discrimination, and to make them aware of reporting procedures and consequences for those who engage in these prohibited behaviors. Description: This video discusses the different types of harassment; what is and what is not considered harassment, and; the investigatory and disciplinary process associated with harassment and discrimination cases. It is to be reviewed by new hires and existing employees as needed and on an annual basis. Read more