Servesafe

Catalog description

This course will develop student’s knowledge of industry-accepted standards of food safety and technologies. Students will gain practical experience under the instructor’s supervision to observe and grade sanitation practices and overall condition of an ongoing culinary laboratory classroom including purchasing area. This course emphasizes knowledge of the rules and regulations governing food safety as well as practical application of this knowledge in food service management. This course leads directly to 24 à la carte and banquet environments. Emphasis is placed on menu development, marketing, staff scheduling, production planning and implementation, service and fiscal accountability.