Help – FAQ

Here you can find our frequently asked questions to help you get access to your account and courses. Still can’t find what you’re looking for? Contact us here.

ACCOUNT

How do I access the courses?

In order to access our courses (both free and paid), you will need an account with FoodCrumbles.
Create an account with FoodCrumbles. Once you’ve created an account and are logged in, go to the course you’re interested in, and click ‘take this course’ to sign up.take this course

How do I create an account with FoodCrumbles?

You can create an account here.
Alternatively, most course pages offer the option to register for an account as well.
Lastly, you can select the ‘login’ option at the top and bottom of the website. Scroll down and select ‘register’, this will also sen you to the registration page to create an account.

COURSES

Is there a time limit on the courses?

No, you can do the courses at your own pace. That said, we do recommend going through the course on a regular schedule (e.g. a few hours every week) to ensure you don’t lose track.

Can I re-do sections?

Yes, you can always go back to re-do sections you’ve completed earlier. In fact, we encourage you to go back to those sections you found more difficult!

How do I get started in my course?

Once you signed up for your course through the sign-up button, you can navigate towards your course. Click on the title of the first section (either in the right sidebar or at the bottom of the page) and get rolling!

How do I keep track of my courses?

Once you’ve started a course, there will be a bar on the left-hand side showing you all the sections of the course. This helps you to keep track of where you are, by showing which sections you’ve completed, and which ones are unfinished.
When you return to the course, you automatically continue with the last uncompleted section.  

How do I move through the course?

The easiest option is to go through the topics one by one. After you complete a topic, select ‘mark complete’. The next topic will be opened.