If you’re serious about getting into culinary arts as a profession, this program
helps you immensely as you get your feet wet in this growing and
competitive field. Students acquire the foundational knowledge and skills
of cooking, sensory awareness, and teamwork needed to work with competence
and professionalism in a commercial kitchen or in a related culinary
field. The program is consistent with training recommended by area food
service vendors and managers to pursue a career in the food service industry.
For additional information about this program, view the frequently asked questions. Textbook required.
144 hours. $560
This two-day course covers the principles of safety and sanitation in the food service industry. It is designed
for experienced food service employees and managers who need to comply with local and state health
department requirements for food manager/food handler certification or recertification. Key topics include
contamination and food-borne illnesses, food protection, HACCP, cleaning, sanitizing, and accident
prevention. ServSafe Manager Book, 6th
Edition, (English, with Answer Key for Paper and Pencil) ISBN Number
978-0133075687 is the required textbook and must be brought to the first
class meeting. Textbook can be purchased online at www.servsafe.com.
16 hours. $74
||9 a.m.–1 p.m.