Food Service Manager

This course focuses on successful execution of best food safety practices in the workplace.

Chef servicing food over counter

Area of Interest

Business and Hospitality

Related Programs

Commercial Craft Brewing
Culinary Arts
Distilling & Spirits
Professional Cooking
Tasting Room Management

Program Dean

Christy Hawkins
Workforce Services

Faculty Contact

Laura Baxter

Program

Workforce Training Courses

Program Information

Ensure safe restaurant and food service operations with the knowledge gained in this course! Topics include the importance of food safety, good personal hygiene, time and temperature control, preventing cross-contamination, cleaning and sanitizing, safe food preparation, receiving and storing food, as well as methods of thawing, cooking, cooling and reheating food. Hazard Analysis and Critical Control Points (HACCP), FDA Food Code safety regulations and local requirements are also addressed.

Note: Upon completion, students are eligible to sit for the Food Protection Manager credential offered by ServSafe. The cost of the certification exam is not included in course tuition. See registration website for additional details about textbook, exam access code and certification.

Contact Hours: 8