flagship course · Brazil

Food

Eight modules take you from the first customer to a running, measured service in food.

about this course

What you will be able to do

L4 Practitioner8 modules · 34 h lessons plus practiceBrazil, São Paulo · Phase 1 (2026 to 2027)
  • Analyse Know your customer and market: Define a specific customer, build a rival table with prices, and trace every claim to an interview or a source.
  • Understand Rules, registration and data duties in Brazil: Cite an official source for every line, assume nothing, and date every pending item. Local law always wins over this course.
  • Create Design the offer: Check that promise, proof and price are consistent, fit the terms on one page, and record three customer reactions.
  • Apply Run the work step by step: Write procedures a stranger can follow, record weekly numbers for each measure, and trace one defect to a root cause.
  • Evaluate Safety, quality and risk: Rank controls by preference for the top risks, run the drill, and start the log. Where a regulation applies, follow the official rule.
  • Apply People, skills and service: Write role cards with measurable standards, show the sign-off steps in training, and write the service rules in plain words.
  • Analyse Money: cost, price and break-even: Calculate correctly, give every figure a source or mark it as an assumption, and show a downside case.
  • Evaluate Grow, measure and renew: Set a measurable, dated target, break the actions down small enough to start this week, and put the review date in the calendar.

Task, condition and standard

Task

Plan, start and run food in São Paulo: serve a household or retail buyer, deliver a safe, labelled food product, keep records, and show a working month of numbers.

Condition

About 8 weeks part-time. Own phone or computer, real customers or a real practice site, a peer and a mentor for the final review. Local rules and licences checked against official sources.

Standard

Every module standard is met; all claims are true and backed by records; peers and a mentor mark the evidence 'Meets' or better.

Who it is for: students, graduates, career changers, owners, workers and returners. Requirements: none. Materials: lesson text, templates, tracker, rubric, check with answers.

lesson by lesson

8 modules with worked examples

Module 1 Know your customer and market 4 hAnalyse

Every sound business in food begins with one clear customer and one clear problem. In São Paulo and the wider state, demand is real but crowded, so a small, well-described customer group wins before a broad one.

  • In food: Pick a channel first: retail shelf, restaurant supply or direct online; each sets pack size and price.
  • Write the customer in one sentence: a household or retail buyer. Add the place, the moment of need and what they use today.
  • List five rivals or substitutes within reach. For each, record price, strength, weakness and how people reach it.
  • Interview at least eight real customers with open questions. Record exact words, not your summary.
  • Count the market in units: how many cases could one area buy in a month? Use two public sources and your own count, then take the lower figure.
  • Choose one first segment and say why the others wait.
Worked example. Weak: 'Everyone needs a safe, labelled food product.' Strong: 'Our first customer is a household or retail buyer within 8 km of the centre, who today pays R$ 165 per case and complains about delay. We target 240 cases a month by month three.'
Second worked scenario. Scenario: ten customers are interviewed for food. Seven say price, two say speed, one says trust. Question: which first message do you write, and which interview record backs it? Model answer: lead with the case price and speed promise, keep trust proof as the second line, and cite the seven price answers by date.

Activity. Write the one-sentence customer, a five-row rival table and eight interview records. Share them with a peer for a challenge round.

Standard to meet. Define a specific customer, build a rival table with prices, and trace every claim to an interview or a source.

Module 2 Rules, registration and data duties in Brazil 4 hUnderstand

Brazil asks every trader to be visible and accountable. Know which register, tax regime and sector rules apply before the first sale, and check each against the current official text.

  • In food: Food firms register premises and products with the health surveillance bodies; labels need ingredients, allergens, batch and expiry.
  • Choose a legal form: micro-entrepreneur (MEI) only if your activity appears on the official MEI list, or a company registered with a CNPJ. Regulated activities need their sector authorisation first. Check the current limits and lists on the official portal.
  • Learn the tax regime that fits your size and write down which taxes you will collect and pay, and when.
  • Find the sector rules for food: licences, inspections, professional registers. List each with the office that issues it and the renewal date.
  • Personal data of customers falls under Brazil's data protection law (LGPD). Collect only what you need, say why, keep it safe, and name who answers questions.
  • Consumer law gives buyers clear rights on information, returns and complaints. Put your terms in plain Portuguese.
Worked example. Checklist for a new food trader: 1) legal form (CNPJ, or MEI only if your activity is on the official list); 2) city operating licence; 3) sector licence or register; 4) tax set-up; 5) privacy notice; 6) written terms. Each has an owner and a date.
Second worked scenario. Scenario: a neighbour says registration can wait until the first R$ 750 of sales. Question: what do you do? Model answer: do not delay; write the compliance table first, confirm the register, tax and sector licence with the official office, and start only where the table shows no open blocker.

Activity. Build your own six-line compliance table for your first location. Mark what is done, what is pending and who confirms it.

Standard to meet. Cite an official source for every line, assume nothing, and date every pending item. Local law always wins over this course.

Module 3 Design the offer 4 hCreate

An offer states what the customer gets, how well, by when and at what price. For a safe, labelled food product, the offer must make the quality visible and the next step easy.

  • In food: Design the pack so the label, shelf life and storage advice answer the first customer question.
  • Describe the core offer in three lines: what is delivered (a safe, labelled food product), the standard it meets, and the time it takes.
  • Add one proof for each promise: a sample, a test result, a guarantee or a customer record.
  • Price from cost upward and from customer value downward, then pick a price inside both.
  • Write a simple one-page terms sheet: what is included, what is extra, how to cancel.
  • Create two options at most, so choice stays easy.
Worked example. Offer: 'A safe, labelled food product, delivered within agreed time, checked against a written standard, price R$ 150 per case. Proof: a dated record the customer can check and sign. Changes or cancellation by written agreement before work begins.'
Second worked scenario. Scenario: a customer asks for a discount from R$ 150 to R$ 135 per case. Question: decide with numbers. Model answer: contribution falls from R$ 60 to R$ 45 per case; offer an extra of value (for example faster service) before cutting price, and accept only if the lower contribution still clears break-even.

Longer notes. Define the case as one standard pack of twelve ready lunches for a workplace: weight of each portion, the protein, the side dishes, the label with allergens and the delivery window. Compute the cost per case from ingredients bought by the kilo, yield after trimming and cooking, packaging and delivery. Keep rent, equipment and the cook's fixed salary as fixed cost. Test two sample cases with ten office workers and record leftovers. Set a cut-off hour for next-day orders so you buy only what you will cook. Before you sell, learn which hygiene and allergen-labelling rules apply to a case that leaves the kitchen sealed.

Extra worked example. A case of twelve lunches sells for R$ 150. Ingredients cost R$ 66, packaging R$ 12 and delivery R$ 12 (worked-example split, not market data), so its own cost is R$ 90 and each case leaves R$ 60, a margin of 40%. At 400 cases a month, revenue is R$ 60.000 and contribution R$ 24.000. After R$ 10.000 of fixed cost, the result is R$ 14.000. Break-even at 167 cases is under 8 cases a day over 22 working days, so 400 a month sits far above it.

Activity. Write the offer card, the proof list and the terms sheet. Test them with three customers and note every point where they hesitated.

Standard to meet. Check that promise, proof and price are consistent, fit the terms on one page, and record three customer reactions.

Module 4 Run the work step by step 5 hApply

Good operations make results repeatable. For food, write each step so a new person could follow it on their first day, and measure each step.

  • In food: Keep a batch record: supplier lots in, process temperatures, lots out, so a recall can be traced in hours.
  • Map the process from first contact to paid and closed. Typical stages: enquiry, quote, preparation, delivery of the case, check, payment, follow-up.
  • Name the key resource at each stage: a clean, controlled kitchen or plant. Note what happens if it is missing.
  • Write a one-page standard procedure per stage: who, what, tool, time, record.
  • Choose three measures: speed, quality (errors per 100) and customer rating. Review them every week.
  • Fix the cause of a defect, not the symptom. Ask 'why' five times and record the answer.
Worked example. Stage record: 'Prepare. Owner: lead. Time: 30 min. Tool: checklist. Record: signed sheet. Defect found on 1 of 100 cases last week; cause: missing check on a clean, controlled kitchen or plant; fix: add check at start, review next Friday.'
Second worked scenario. Scenario: of 400 cases last month, 24 had a defect traced to a clean, controlled kitchen or plant. Question: what is the defect rate and what is your first action? Model answer: about 6 defects per 100; stop the cause (add a check at the start), correct affected customers, log the cause, and re-measure next week.

Activity. Draw the process map and write procedures for the two riskiest stages. Run each once and time it.

Standard to meet. Write procedures a stranger can follow, record weekly numbers for each measure, and trace one defect to a root cause.

Module 5 Safety, quality and risk 4 hEvaluate

The most serious risk in this field is contamination or a broken cold chain. A calm, written risk routine protects people first and the business second.

  • In food: Use hazard analysis and critical control points: list hazards, set limits, monitor, record, correct.
  • List ten things that could go wrong. Score each for how likely (1 to 5) and how serious (1 to 5). Multiply and sort.
  • For the top five, choose a control: remove the hazard, replace it, guard it, train people, or use protective gear, in that order of preference.
  • Write who does what in an emergency, and rehearse it once a quarter.
  • Keep an incident and near-miss log. Near-misses are free lessons.
  • Check that insurance and legal duties match the risk you actually carry.
Worked example. Risk row: 'Hazard: contamination or a broken cold chain. Likelihood 3, severity 5, score 15. Control: written check before each case, trained staff, log sheet. Owner: site lead. Review monthly.'
Second worked scenario. Scenario: a near-miss occurs: contamination or a broken cold chain nearly happened but no one was hurt. Question: what do you do in the next 24 hours? Model answer: make safe, record the event, ask the five whys, add or tighten one control, brief the team, and set a review date; near-misses count as lessons, not blame.

Activity. Build a ten-row risk register and a one-page emergency plan. Run a ten-minute drill with a peer and note two improvements.

Standard to meet. Rank controls by preference for the top risks, run the drill, and start the log. Where a regulation applies, follow the official rule.

Module 6 People, skills and service 4 hApply

People deliver the promise. Define roles, train to a standard and give feedback in the open.

  • In food: Train every handler on hygiene, allergen separation and cleaning; sign-off before first shift.
  • Write a role card for each person: purpose, five tasks, the standard for each, and who to ask for help.
  • Train by showing, doing with support, then doing alone with a check. Record sign-off per task.
  • Set service rules for answering customers: reply times, tone, how to apologise and fix.
  • Hold a ten-minute team check each day: yesterday's problem, today's plan, one risk.
  • Build a growth path: what a new person can do in week 1, month 3 and month 12.
Worked example. Training record: 'Task: process a complaint. Shown 2 May; done with support 4 May; done alone 8 May, checked: apology, fix, follow-up call. Signed by lead.'
Second worked scenario. Scenario: a new hire completes training but a customer complaint shows a skipped step. Question: whose gap is it? Model answer: first the system: check the role card, the training sign-off and the checklist; then coach the person and fix the document so the step cannot be skipped.

Longer notes. Organise the kitchen by station: preparation, cooking, packing and dispatch. Write for each station the temperature points, hand-washing moments and cleaning order. Test candidates by having them portion rice and chicken to a gram target and label a case correctly. Record fridge readings twice a day on a sheet near the door. Count cases packed per hour, and rehearse the busiest Monday before you promise it to a customer. Rotate who checks expiry dates each day. Ask the local health authority which food-handler training and health certificates your packers must hold.

Extra worked example. With 400 cases over 22 working days, the kitchen packs 18,2 cases a day, that is 218 lunches. One packer closes 3 cases per hour (worked-example figures, not market data), so a normal day needs 6,1 packer-hours. On the busiest Monday 30 cases are due, which needs 30 / 3 = 10 packer-hours, so two packers work 5 hours each. One packer covers the normal day of 6,1 hours, so the second packer is needed only on peak Mondays like this one.

Activity. Write two role cards and a training plan for one new hire. Role-play a hard customer conversation twice and review.

Standard to meet. Write role cards with measurable standards, show the sign-off steps in training, and write the service rules in plain words.

Module 7 Money: cost, price and break-even 5 hAnalyse

A business lives or dies on a few numbers. Know your contribution per unit, your fixed costs and the volume you need.

  • In food: Compute cost per case including waste of at least 3%; prices set without waste lose money quietly.
  • Contribution per case = price minus variable cost. Fixed costs are paid whether you sell or not.
  • Break-even units = fixed cost divided by contribution. Plan to pass it by a safe margin.
  • Make a 12-month cash plan. Cash timing matters as much as profit: customers may pay late, suppliers may want money first.
  • Keep money for business and money for the owner apart.
  • Test the plan: what if sales fall by a quarter, or cost rises by a tenth?
Worked example. Worked example, all figures in reais: price R$ 150, variable cost R$ 90, contribution R$ 60 per case. Fixed cost R$ 10.000 a month. Break-even = R$ 10.000 / R$ 60 = 166,67, so 167 cases a month. At 400 cases a month, profit = R$ 60 x 400 - R$ 10.000 = R$ 14.000. These are teaching figures that belong to this example only; later examples and the case study use their own figures. Use your own.
Second worked scenario. Scenario: sales fall to 300 cases a month. Question: what is the monthly result? Model answer: R$ 60 x 300 - R$ 10.000 = R$ 8.000; compare with break-even of 167 cases and decide whether to cut fixed cost or raise volume first. Teaching figures only.

Activity. Build your own table: price, variable cost, contribution, fixed cost, break-even and a downside case at 75% of sales. Show it to a peer or mentor.

Standard to meet. Calculate correctly, give every figure a source or mark it as an assumption, and show a downside case.

Module 8 Grow, measure and renew 4 hEvaluate

Growth should follow proof. Measure, learn, then add; and keep returning to the customer.

  • In food: Grow with a second pack size or channel only after rejections fall below 1%.
  • Pick one growth lever at a time: new customers, a higher repeat rate, a better price, or a new offer.
  • Set one measurable target for 90 days, such as 'raise repeat customers from 20% to 30%'.
  • Ask each customer how they found you, and record it. Spend more where the record shows results.
  • Review monthly: numbers, defects, complaints, cash. Write three decisions each time.
  • Plan the renewal of licences, equipment and skills a year ahead.
Worked example. 90-day plan: 'Lever: repeat customers. Action: follow-up call after every case. Target: repeat rate from 20% to 30%. Check: weekly count. Review date: day 45 and day 90.'
Second worked scenario. Scenario: you can add 80 cases a month by one of two levers: a follow-up call to past customers or a price rise of R$ 15 to R$ 165. Question: how do you choose? Model answer: test the cheaper reversible lever first (the call), measure for 30 days, and only then try the price change, so you can tell which one worked.

Longer notes. Keep workplace customers by watching repeat orders, not sign-ups alone. Count how many cases each customer orders per month and flag any customer that falls below its usual number. Offer a tasting day inside a workplace and collect a one-line comment on each lunch. Compare dishes by how many were left uneaten and replace the weakest one each month. Contact customers before holidays to confirm quantities so waste stays low. Write down the reason a customer gives for cutting an order, and list the three most common reasons. Share the list of reasons with the cook each month so the menu can change.

Extra worked example. The kitchen has 50 customers who order 8 cases a month, which is 400 cases (customer counts and the tasting cost are worked-example figures, not market data). Losing 2 customers removes 16 cases, or 16 x R$ 60 = R$ 960 of contribution a month and R$ 11.520 a year. A tasting day that costs R$ 600 in ingredients keeps them, so it pays back in 0,6 month, about 19 days. Over a year the R$ 600 tasting day protects R$ 11.520 of contribution, 19,2 times its cost.

Activity. Write a 90-day plan with one target, three actions and a review date. Present it in five minutes and take questions.

Standard to meet. Set a measurable, dated target, break the actions down small enough to start this week, and put the review date in the calendar.

case study

A case to work through

Situation. A kitchen in Sao Paulo packs about 400 cases of twelve lunches a month for offices and sells each case at R$ 150. The recipe cards say a case costs R$ 90 in ingredients, packaging and delivery, and the fixed cost is R$ 10.000 a month, so the planned result is R$ 14.000. The month's purchase invoices for food and packing total R$ 39.600, which the owner divides by 400 cases. The cook admits that rice and beans are cooked in large batches, some food is thrown away and the cold room is sometimes warm. An employee must measure waste for two weeks, compare it with the plan and propose changes to batch size and storage. The owner wants numbers and safety checks, not impressions.

Task. Say what you would do first, next and last, and what record you would keep.

Model answer. First, weigh and record all food thrown away each day for 14 days, with the reason: overcooked, expired or leftover. Next, compute the real cost per case: R$ 39.600 / 400 = R$ 99 (the invoice total is a worked-example figure, not market data), so the gap to plan is R$ 9 per case. The margin falls to R$ 51 and the monthly result to 400 x R$ 51 - R$ 10.000 = R$ 10.400 instead of R$ 14.000. The break-even rises to R$ 10.000 / R$ 51 = 196,1 cases. Then cook a second, smaller batch at midday, write the cold room temperature twice a day and date every container. Halving the gap to R$ 94,50 per case lifts the margin to R$ 55,50 and the month to R$ 12.200, with every temperature reading inside the safe range on the sheet.

assessment

How you are checked

Evidence: customer file, compliance table, offer card, procedures, risk register, role cards, money table, 90-day plan. Mentor and peers mark it with this rubric. Pass: no criterion at 'Not yet'.

Marking rubric
CriterionNot yetMeetsExceeds
Customer and marketEveryone is the customerOne segment with interviewsSegment, interviews and a counted market
Rules and recordsUnaware of dutiesTable with sourcesTable kept current, owner and dates
Offer and operationsNo written standardOffer card and proceduresProcedures measured weekly
Safety and riskNo registerRanked registerRegister, drill and incident log
MoneyNo numbersBreak-even correctBreak-even, cash plan and downside case

Ten-question check, with model answers

Q1. Why write the customer in one sentence?

Model answer: It makes the offer, the price and the message specific; you can test it with real people. (Covered in module 1: Know your customer and market. To pass that module: Define a specific customer, build a rival table with prices, and trace every claim to an interview or a source.)

Q2. Name the two Brazilian registers a small trader may choose between.

Model answer: MEI for micro-entrepreneurs whose activity is on the official list, or a company with a CNPJ (check current limits; regulated activities need sector authorisation first). (Covered in module 2: Rules, registration and data duties in Brazil. To pass that module: Cite an official source for every line, assume nothing, and date every pending item. Local law always wins over this course.)

Q3. Which Brazilian law governs customer personal data?

Model answer: LGPD, the general data protection law. (Covered in module 2: Rules, registration and data duties in Brazil. To pass that module: Cite an official source for every line, assume nothing, and date every pending item. Local law always wins over this course.)

Q4. What does an offer state, and what backs it up?

Model answer: What is delivered, to what standard and by when, and at what price, with proof. (Covered in module 3: Design the offer. To pass that module: Check that promise, proof and price are consistent, fit the terms on one page, and record three customer reactions.)

Q5. Why write a procedure per stage?

Model answer: So any trained person can repeat it and so each stage can be measured. (Covered in module 4: Run the work step by step. To pass that module: Write procedures a stranger can follow, record weekly numbers for each measure, and trace one defect to a root cause.)

Q6. What is the main risk named for food in this course, and what is the first control to try?

Model answer: Contamination or a broken cold chain. Start by removing or reducing its cause; where that is not possible, add guards, training and protection, and record each control in the risk register. (Covered in module 5: Safety, quality and risk. To pass that module: Rank controls by preference for the top risks, run the drill, and start the log. Where a regulation applies, follow the official rule.)

Q7. Order the controls from best to last.

Model answer: Remove, replace, guard, train, protect with gear. (Covered in module 5: Safety, quality and risk. To pass that module: Rank controls by preference for the top risks, run the drill, and start the log. Where a regulation applies, follow the official rule.)

Q8. Define contribution per unit.

Model answer: Price minus variable cost per unit. (Covered in module 7: Money: cost, price and break-even. To pass that module: Calculate correctly, give every figure a source or mark it as an assumption, and show a downside case.)

Q9. Using the worked example, what is break-even in cases?

Model answer: 167 cases a month (fixed R$ 10.000 / contribution R$ 60, rounded up). (Covered in module 7: Money: cost, price and break-even. To pass that module: Calculate correctly, give every figure a source or mark it as an assumption, and show a downside case.)

Q10. Why change only one growth lever at a time?

Model answer: So you can tell which change caused the result. (Covered in module 8: Grow, measure and renew. To pass that module: Set a measurable, dated target, break the actions down small enough to start this week, and put the review date in the calendar.)

levels L1 to L7

Where this sits on the ladder

Seven levels, one slide each. Read the slide, then read the speaker notes under it. Credits stack and you can step in and out; this course is L4.

Slide 1 of 7: L1 Basic

  • Name the main parts of the food business in plain words
  • Identify one food business in Sao Paulo and what it does
  • Describe a normal day for a kitchen assistant
Notes for slide 1

Open to everyone, including beginners in the kitchen. In 6 to 10 hours you learn the stations of a kitchen, why food spoils and the basics of washing hands and storing food cold. Evidence is a short quiz or a drawing of a kitchen. The standard: use the right words and name one hazard per station.

Slide 2 of 7: L2 Awareness

  • Explain how the food business affects daily life in Sao Paulo
  • List the main risks, such as contamination and spoilage, and who handles them
  • Compare two examples of a food business and note the differences
Notes for slide 2

For restaurant owners, students and cooks moving into management. Across 15 to 25 hours you compare two Sao Paulo food businesses, such as a lunch kitchen and a packaged-food plant, and explain contamination, allergens and spoilage and who is responsible. A comparison report is the evidence. Plain, accurate explanation is expected.

Slide 3 of 7: L3 Foundation

  • Use a stock and recipe costing sheet to complete a simple task
  • Record food cost percentage in a clear table
  • Follow safe and correct steps for a routine order
Notes for slide 3

Trainees use a stock and recipe costing sheet, weigh ingredients, record temperatures and label containers. During 40 to 60 hours you complete supervised tasks such as portioning and computing food cost for one dish. A portfolio of signed sheets is the evidence. Standard: exact weights, dated labels and readings written when taken.

Slide 4 of 7: L4 Practitioner: Plan, Start and Run

  • Plan a food business for Sao Paulo using local demand, costs and a risk list
  • Prepare a budget, timeline and checklist for food safety and business licensing rules; check the current official text
  • Run the first 90 days and review food cost percentage each week
Notes for slide 4

The main course, 100 to 150 hours, eight modules. You plan a small production kitchen for a Sao Paulo area: menu, cost per case, staffing by station, licences and labelling rules, and the first ninety days with waste and food cost reviewed weekly. Evidence: a plan, checklist and review report. Unit price must cover ingredients and fixed cost.

Slide 5 of 7: L5 Specialist

  • Design a menu or production plan for a demanding client
  • Analyse food cost percentage to find the root cause of a problem
  • Coach junior staff and check their order work
Notes for slide 5

For cooks and supervisors with a year or more in production. In 150 to 250 hours you design a menu or production plan for a demanding client, with yields, allergen controls and a cooling schedule, and trace a cost problem to its source. An expert reviews a real case. Expected: tested recipes, clean records, kind and exact coaching.

Slide 6 of 7: L6 Advanced

  • Lead a team across several food business sites or projects
  • Evaluate options by weighing cost, quality and contamination and spoilage
  • Negotiate with suppliers, clients and public bodies
Notes for slide 6

For managers of several kitchens or plants responsible for budgets and teams. Plan 250 to 400 hours on a leadership project: supplier contracts, shift design, and balancing cost against safety and quality. Evidence is a project file with measured waste, complaints and audit results. Teams must perform steadily and incidents must be reported honestly.

Slide 7 of 7: L7 Super expert

  • Create new methods or standards for the food business
  • Judge complex, uncertain cases and defend the decision in public
  • Mentor leaders and publish lessons for the Sao Paulo community
Notes for slide 7

For recognised chefs and food safety leaders with years of results. Learning goes on over years: you write production standards, judge difficult outbreaks or recalls in public and mentor managers. Evidence includes published work, independent review and mentoring. People trust your judgement when a rule does not fit.

jobs this leads to

Where this takes you

Generic roles, from entry to senior. Each opens the pathways page; use the Career Launch course for the job-search method.

Career Launch: from plan to offer

ten locations and global

Your place

Local rules change licences, taxes, data duties and customer rights. This course is written for São Paulo. Check the current official text for your own place.

India (Bengaluru)

Language: English, Hindi, Kannada. Currency: INR. Registration: Udyam (small business) or company registration with the Ministry of Corporate Affairs. Data rule for what you publish: Digital Personal Data Protection Act 2023. Skills frame to cite: National Skills Qualifications Framework (NSQF) and the national credit framework.

Netherlands (Eindhoven area)

Language: Dutch, English. Currency: EUR. Registration: registration with the Chamber of Commerce (KvK). Data rule for what you publish: EU GDPR (Dutch: AVG), supervised by the Autoriteit Persoonsgegevens. Skills frame to cite: the Dutch qualification framework (NLQF) linked to the European Qualifications Framework.

UAE (Dubai and Abu Dhabi)

Language: Arabic, English. Currency: AED. Registration: a trade licence from the emirate economic department or a free-zone licence. Data rule for what you publish: Federal Decree-Law No. 45 of 2021 (personal data protection). Skills frame to cite: the emirate education and training regulators (for example KHDA in Dubai) and the national qualifications framework.

Brazil (Sao Paulo)

Language: Portuguese (Spanish and English support). Currency: BRL. Registration: CNPJ registration, or MEI for micro-entrepreneurs. Data rule for what you publish: LGPD (Lei Geral de Protecao de Dados). Skills frame to cite: the national technical-education catalogue and the national S-system training bodies.

Canada (Toronto)

Language: English, French. Currency: CAD. Registration: federal or Ontario business registration. Data rule for what you publish: PIPEDA, with provincial rules where they apply. Skills frame to cite: the provincial colleges framework and the national credential-recognition guidance.

United States

Language: English, Spanish. Currency: USD. Registration: state registration (Secretary of State) and a federal tax ID. Data rule for what you publish: state privacy laws (for example California), and COPPA for children under 13. Skills frame to cite: state and community-college credit systems.

Singapore

Language: English, Mandarin, Malay, Tamil. Currency: SGD. Registration: registration with ACRA. Data rule for what you publish: Personal Data Protection Act (PDPA). Skills frame to cite: the Singapore national skills frameworks and the national credit system.

Australia

Language: English. Currency: AUD. Registration: an ABN and, for companies, ASIC registration. Data rule for what you publish: the Privacy Act 1988 and the Australian Privacy Principles. Skills frame to cite: the Australian Qualifications Framework (AQF) levels.

Hong Kong (Eastern Asia)

Language: Chinese (Cantonese, Mandarin), English. Currency: HKD. Registration: a business registration and, for companies, the Companies Registry. Data rule for what you publish: the Personal Data (Privacy) Ordinance. Skills frame to cite: the Hong Kong Qualifications Framework.

Georgia and Israel (Western Asia)

Language: Georgian, Hebrew, Arabic, English. Currency: GEL or ILS. Registration: local business registration in the country where you work. Data rule for what you publish: the personal data law of the country where the learner lives. Skills frame to cite: the national qualifications framework of that country.

Cayman Islands (Caribbean)

Language: English. Currency: KYD. Registration: a trade and business licence or company registration. Data rule for what you publish: the Data Protection Act. Skills frame to cite: the local education and training framework.

Mexico

Language: Spanish, English. Currency: MXN. Registration: tax registration (RFC) and company or sole-trader registration. Data rule for what you publish: the federal law on personal data held by private parties. Skills frame to cite: the national competency certification system and the education ministry levels.

Global

The global version uses plain English, metric units, and your own currency. Machine translation is available in every language; the English text is the official text. Before you act for real, check your local rules with an adviser.

next

Draft

Draft flagship. Own wording; teaching figures are examples, not forecasts. Not live.