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. $85 / 20hrs
*ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.
Slawson Occupational Center
5500 Rickenbacker Road Bell, CA 90201 (323) 729-6400 |
Monday-Friday 8:00am-3:00pm
Saturday 8:00am-12:15pm |