SERVSAFE® FOOD HANDLER & ALCOHOL TRAINING—SNAP APPROVED

This class will train you in the principles of food safety and sanitation and the safe serving of alcoholic beverage in
food service or hospitality work settings. Upon successful completion of this program you will have the opportunity
to take both the National Restaurant Association’s ServSafe Food Handler and ServSafe Alcohol exam.

For the food handler training you will learn the following: basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, cleaning and sanitation. For the alcohol training you will: understand alcohol laws and responsibilities, evaluate intoxication levels, check identification, and deal with difficult situations.

Passing grade: Students must achieve at least a 75% score to receive the ServSafe Food Handler Certificate of Achievement.

SUMMER 2018    
CEU 2.4

CRN 2224
Tuesday & Thursday
June 26 - July 19, 9:30 AM - 2 PM
(No class July 3 & 5)
Room N101    
Nicholas Colavolpe    $500
CRN 3974 CEU 2.4
Tuesday & Thursday, October 2 -18
9:30 AM - 1:30 PM
Room N101
Nicholas Colavolpe  $500

 

ESSENTIALS FOR YOUR CAREER

This course is designed to help students organize their career exploration process. Students will have the opportunity to reflect on their accomplishments and skill sets to develop a resume, cover letter, and tackle any job interview.

SUMMER 2018   CEU 3.0
CRN 2222
Tuesday & Thursday
June 26 - August 16
2:00PM – 4:00 PM - Room N103
STAFF    $200.00
CRN 3976   CEU 2.8
Tuesday & Thursday, October 2 - November 15
2:00 PM - 4:00 PM - Room N103
STAFF $200.00


SERVSAFE® FOOD SAFETY MANAGEMENT TRAINING

The ServSafe program helps prepare you for the ServSafe Food Protection Manager Certification exam. Training covers these concepts:

  • 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
  • Methods of Thawing, Cooking, Cooling, and Reheating Food
  • HACCP (Hazard Analysis and Critical Control Points)
  • Food Safety Regulations
  • And more!
SUMMER 2018     CEU 3.2
Tuesday & Thursday
July 24—August 16, 9:30a- 2p
Room N101    
Nicholas Colavolpe    $500.00
CRN 3975 CEU 3.2
Tuesday & Thursday, October 23 - November 15
9:30 AM - 1:30 PM - Room N101
Nicholas Colavolpe $500.00

 

PRINCIPLES OF FOOD PREPARATION

This 15 week course introduces basic concepts and methods of cooking in all facets of food service operation.  Lectures, demonstrations, and hands-on experience in food production will be used. In the food lab, students will learn proper methods of broiling, grilling, sauteing, roasting, and baking, using examples of meat, fish, poultry, and vegetables. Students will learn meat and fish fabrication, proper knife skills, tool and equipment use, weights, measures, and recipe conversion. Menu planning, purchasing, and the serving of food will be covered. This course is also available as a Credit Division class. Prices may vary.

CRN 4046 CEU 4.5
Tuesday, August 28 - December 16
5:30 PM - 9:20 PM - Room S118
STAFF Cost: $650.00

 

PRINCIPLES OF BAKING

This 15 week course introduces the baking and pastry arts with intensive, hands-on laboratory training in a quantity food environment. Concentrates on the production and quality control of baked goods that are used in hotels, restaurants, resorts, and institutions. Laboratory classes emphasize basic ingredients and production techniques for breads, rolls, folded doughs, batters, basic cakes, pies, and creams. One hour of lecture / three hours of lab. This course is also available as a Credit Division class. Prices may vary.
 

CRN 4047 CEU 4.5
Tuesday, August 28 - December 16
4:00 PM - 7:50 PM - Room S120
STAFF $650.00

 

HOSPITALITY SERVICE MANAGEMENT

Learn the concepts and principles of treating customers as guests and how to create the “wow” experience for
them. Explore the intricacies of quality guest service with solid and proven concepts across the hospitality industry. Students will develop communication and problem-solving skills and learn the art of cordiality, how to exceed guest expectations, handle difficult guests, resolve conflict, and analyze guest feedback to improve performance.

CRN 4048 CEU 4.5
Thursday, August 28 – December 16
5:30 PM - 8:20 PM - Room S120
STAFF $650.00