Culinary Arts: ServSafe Management

This competency-based course provides students with project-based learning experiences in restaurant food management. Technical instruction includes an orientation and general workplace safety policies and procedures. Emphasis is placed on the following ServSafe® Management topics: providing safe food; the microworld; contamination and food allergens; the safe food handler; the flow of food: introduction; purchasing, receiving and storage; preparation; service; food safety management systems; sanitary facilities and equipment; cleaning and sanitizing; integrated pest management; food safety regulations and standards; and employee food safety training. We have ServSafe® Instruction and Proctor testing on-site.   20 hrs

NOTE: For costs associated to class, please call the school.

*ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.