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Schedule of Classes
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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 ServeSafe® Management topics: providing safe food; the microworld; contamination and food allergens; the safe food handler; the flow of food: introduction; the flow of food: purchasing, receiving and storage; the flow of food: preparation; the flow of food: 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. The competencies in this course outline are aligned with the California High School Academic Content Standards and the California Career Technical Education Model Curriculum Standards.

 

Prerequisites:
Enrollment requires successful completion of another course from the Culinary Arts sequence. Prior to class, participants must purchase and read ServSafe® textbook.

Instructors

Johnson, Carrie Teacher