Emergency Feeding Logistics: Field Kitchens and Crisis Food Operations
Program Description
Train to plan, stage, procure, cook, and distribute meals in disaster zones with speed and precision. This comprehensive program builds the operational readiness needed to lead or support emergency feeding missions—from mobile kitchen deployment to large-scale food relief coordination.
Participants gain hands-on understanding of FEMA-aligned Mass Care feeding systems, food safety protocols, volunteer management, and field logistics used by organizations such as Operation BBQ Relief, the Salvation Army, and the American Red Cross. The curriculum covers inventory control, sanitation, menu scaling, and communication within the Incident Command System (ICS).
A strong culinary focus emphasizes nutrition, flavor, and culturally informed regional cuisine planning—ensuring meals are safe, nourishing, and respectful of the populations being served. Learners explore how to design menus that meet dietary needs and adapt to weather, available resources, and local food traditions.
Instruction combines hospitality and emergency management best practices with insights from experienced disaster-feeding professionals who have operated in real-world crisis environments across the United States and the Caribbean.
Program Delivery
Format: Online + Optional In-Person Simulation
Locations: FIU Biscayne Bay Campus in North Miami, FL. Kitchen space at the FIU Campus Chaplin building and the Koven’s Conference Center. The designated disaster feeding training zones outside on the campus.
Duration: 9-week online + 3-day optional field simulation.
Level 1: Certificate of Completion (Online modules only)
- Essential Certificate in Disaster Feeding Operations
- Includes:
- All 9 self-paced online modules
- Certificate of Completion
- Tuition: $TBD
Level 2: Gold Standard: (Includes optional field simulation)
- Advanced Certification in Disaster Feeding Leadership
This optional advanced credential provides hands-on leadership experience in mass feeding operations under the Incident Command System (ICS). It is designed for learners who want to validate their field readiness and earn an additional certification beyond the online program.
- Includes:
- All 9 online modules
- ServSafe certification (in-person proctored)
- Panel session with crisis experts
- Certificate of Completion
- Participation in 3-day in-person simulation & field kitchen lab (May 2026 at FIU) [lodging and travel not included]
- Certificate of Completion and Field Leader Credential
- Tuition: $TBD
Scholarship sponsorships available through industry partners
Program Structure and Assessment Overview
- 9 Online Modules (self-paced)
- 8 Quizzes (Module 1–8)
- 8 Asynchronous Discussion Prompts (Module 1–8)
- 2 Reflections (Module 4 and 8)
- 1 Final Capstone Project (Module 9)
- Optional: Field Simulation & ServSafe Certification (Level 2)
Certification Requirements
- Completion of all course modules
- Passing all modular quizzes and discussions with an 80% or higher
- Submit the capstone project and pass with 80% or higher.
Field Exercises [optional]
- Attend and contribute to the post-operation debriefing
- Attend the in-person sessions
- Pass the ServSafe Certification with 70% or higher.
- Participation in all hands-on field exercises and preparation activities
- Actively engage in all simulation exercises (staging, deploying a field kitchen, emergency shutdown and evacuation drills)
- Emergency management professionals (government and military)
- Disaster relief personnel and humanitarian aid personnel
- Nonprofit and community organizers and NGO’s (VOAD, CERT)
- Emergency management personnel (Domestic & International)
- Culinary and hospitality professionals seeking crisis response certification
- Local government and public health officials
- Food bank, pantry, and shelter operators
- Volunteers and community food service teams
Module 1: Incident Feeding Operations Framework
Understanding the ESF #6 Mass Care structure ensures effective coordination between local, state, and federal partners. Learners explore how feeding operations integrate within the ICS. Knowing the types of disasters and their challenges helps learners anticipate constraints.
Module 2: Pre-Event Planning and Resource Readiness
Preparedness ensures rapid activation before, during, and after disasters. This module teaches how to proactively prepare personnel, supplies, and locations.
Module 3: Field Operations and Logistics Management
Feeding success depends on mobility, routing, and controlled logistics. This module covers the nuts and bolts of deployment and feeding operations.
Module 4: Mass Care Feeding and Nutrition Planning
Disaster meals must sustain health, meet cultural needs, and comply with nutritional standards. This module ensures those meals are culturally appropriate, high-impact, and weather-informed.
Module 5: Operational Infrastructure and Equipment Systems
Efficient infrastructure determines safety and output. Learn how to source, set up, and operate in tough environments.
Module 6: Public Health and Food Safety in Disaster Environments
Improper food handling can escalate emergencies. The module applies ServSafe principles to ensure compliance with national food safety standards, with certification and extended training offered as part of the optional in-person program.
Module 7: Volunteer and Workforce Coordination in Feeding Operations
Volunteers drive feeding missions. Training, scheduling, and leadership keep them effective and safe.
Module 8: Incident Command Leadership, Safety, and Communication Systems
Leadership maintains order, safety, and morale during chaos. Learn about how keeping communication alive when systems fail is key.
Module 9: Integrated Feeding Plan & After-Action Application
A comprehensive plan demonstrates operational readiness and coordination.
Benchmark Alignment
This curriculum aligns with:
- FEMA Emergency Management Institute (EMI) Training Standards
- ESF #6 & ESF #11 Frameworks
- Red Cross, Salvation Army, Feeding Florida, and VOAD coordination protocols
- CDC and Department of Health sanitation and mobile food safety regulations
For more information, complete the form below:
About Instructor
