SERVSAFE

SERV 120


This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, and principles of food-borne illness. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized ServSafe Manager and Allergen certification.

Introduction to the basic principles of cooking, baking and kitchen operations. Topics include preparation methods for protein, starch, vegetable/fruit identification/selection, storage; breakfast, breads, cookie-decorating, knife skills, and mise en place.

Introduction of basic cold food preparation techniques. Topics include basic garnishes, cold sauces, and related food items.

Introduction of menu design and its relationship to foodservice operations. Topics include layout, concept development, dietary concerns, product utilization, target consumers and trends. Upon completion, students should be able to design, create and produce menus for a variety of foodservice settings.
 

Class Starts January 7, 2019!
culinary arts

Program Details

Course Schedule

Job Outlook
Prerequisites
Required Forms
Syllabus
 

Tuition

In-District - $575 Out of District - $620

Cost Includes:
Tuition
Registration Fee
Lab Fee
Certification Fee
Background Check

Cost Includes:
Tuition
Registration Fee
Lab Fee
Certification Fee
Background Check

 

apply today

Program Details

Course Schedule

Job Outlook
Prerequisites
Required Forms
Syllabus