ServSafe® Food Handler Certificate
The ServSafe Food Handler Certificate is the most popular certification awarded by ServSafe. It is sometimes called a food handler’s card or a food worker’s permit. The purpose of the certification is to ensure that food service workers understand basic food safety principles. The certificate is awarded after completing the course and passing the assessment. The assessment will test your knowledge in these five categories: Basic Food Safety, Personal Hygiene, Cross Contamination and Allergens, Time and Temperature, and Cleaning and Sanitation. The National Restaurant Association recognizes the ServSafe Food Handler Certificate for three years.
FDBV-202 (4 hours)
Cost: $79 (Tuition: $59, Materials: $20)
Section MW01: Mays Landing Campus
Monday, October 7, 5:30-9:30 p.m.
Section AW01: Worthington Atlantic City Campus
Saturday, November 23, 9 a.m.-1 p.m.
ServSafe® Food Protection Manager Certification
This program covers sanitation guidelines, as suggested by the National Restaurant Association’s ServSafe program. The ServSafe Food Protection Manager Certification verifies that a manager or person in charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals who successfully pass the 90-question, multiple-choice exam will receive a ServSafe Food Protection Manager Certification. The ServSafe Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards. Participants will take the test on the last day of the course. The National Restaurant Association recognizes the ServSafe Food Protection Manager Certification for five years.
FDBV-200 (12 hours)
Cost: $269 (Tuition: $199, Materials: $70)
Section AW01: Worthington Atlantic City Campus
Saturdays, August 31, September 7 & 14, 9 a.m.-1 p.m.
Section CW01: Cape May County Campus
Saturdays, October 5, 12 and 19, 9 a.m.-1 p.m.
Basic Knife Skills
Participants will learn the basic types of knife safety techniques using extensive hands-on practice in the kitchen to enhance the skills of food and beverage employees. New employees are taught proper knife usage, cleanliness in the workplace and basic cutting skills.
- Identify the do’s and don’ts associated with the safe and efficient use of knives
- Learn knife identification and the importance of proper knife maintenance
- Learn the classical cuts that are necessary to maintain a job in a professional kitchen
- Match each cut with the correct knife to produce the best results
- Learn advanced preparation techniques of specific vegetables
- Expand their culinary terminology
COOK-121 (3 hours)
Cost: $39
Section MW01: Mays Landing Campus
Tuesday, December 10, 6-9 p.m.
