National ServSafe Certification and Culinary Academy Cook Training

100 In Classroom Hours

Course Description:

• Each course will include training and a test. 
• The Serve Safe course will prepare each student for a proctored test session preparing them for the ServSafe Food Safety Certification Examination, either by completing the online ServSafe curriculum, or through other approved means.
• Cook program and competency testing: The Cook, Prep, Expediter, and Salad Positions work together to prepare/cook food items for Guests.
• All Cooks work on what is referred to as the line, a long counter division that normally separates the Cooks' station/cooking equipment from the Servers' main kitchen area.
• The final completed food items are placed on the line for the Servers to pick up and deliver to their Guests. 

Recommended Prerequisites: High School Graduate or GED holder

Course Exam:

Student will be prepared to enter the culinary field and to take the optional ServSafe Food Safety Certification Examination.

Topics Covered:

1. The Cook and Salad person's primary job function: To prepare/cook the menu items
2. The Expediter's main job function: To dress/complete the menu items by adding accompaniments and garnishes to form a complete meal.
3. The Prep position: Preparing and portioning food items that will be used by the Cook and Salad positions.
4. The Cook trained to work the Expediter position.
5. Students will be cross-trained to work all three positions, which will increase their value.

Modules:

1. Adhere to safety procedures
2. Assist in the training of new employees
3. Communicate effectively with co-workers and managers
4. Follow sanitation guidelines
5. Handle equipment, appliances, small wares, supplies, and tools
6. Notify the Server of completed orders
7. Organize and prepare for your shift
8. Perform additional tasks requested by your manager
9. Perform closing procedures
10. Perform ongoing duties
11. Perform opening procedures
12. Perform operating procedures
13. Pitch in and work as part of a team
14. Practice cost-cutting measures
15. Prepare and cook food items
16. Process and manage food tickets
17. Report to work
18. Stock and rotate food
19. Track food quality

Instructional Strategies:

• Self-Directed Study
• Skills Demonstration
• Simulation

Methods of Evaluation:

• Quizzes & Exams
• Skills Demonstration
• Learner-Centered Activities

Instructor Biography:

Coming soon!

Grading System:

Student must pass all quizzes, exams, and national exam (if applicable) at a passing rate to be eligible for a Certificate of Training Completion. If an internship is included in your course you will be required to complete the internship prior to receiving a Certificate of Training Completion.

Attendance:

Students are expected to arrive on time and participate in course discussions. Successful completion of the course of study recommends 100% attendance. If during the course period the student’s attendance level drops below 80%, they will be encouraged and given the opportunity to attend the next scheduled class for the course they enrolled in. Should materials change, student is responsible for all additional cost.

Payment Plan Policy:

Students may withdraw from the program for any reason up to 1 week prior to the start of program. In this case, the student’s payment plan agreement shall be rescinded. If the payment plan has begun a non-refundable administrative fee of $25.00 will be assessed and remaining funds will be returned to payer in check form by mail.

No Refund Policy:

No refund for course, once the first class has been concluded. If extenuating circumstances exist, case by case situations will be reviewed by ProTrain. If refund is issued, refunded amount will be dependent upon books being returned in excellent condition (i.e. no writing, missing pages; ripped or damage to pages and/or binding).

Re-Admission Policy:

Any student who has dropped out of the program, or has been suspended from the program for nonattendance may be readmitted within one year by completing a personal interview with the director of education and paying any applicable fees at the time of readmission. Students who were terminated due to conduct issues are not eligible to be readmitted.

Policy on Student Conduct:

Appropriate Conduct: All students are expected to conduct themselves in an orderly and professional manner. Any student not conducting themselves in an orderly and professional manner, which includes use of drugs and alcohol during school hours, dishonesty, disrupting classes, use of profanity, excessive tardiness, insubordination, violation of safety rules, improper usage of lab or classroom computers, or not abiding by the school rules will lead to either probation or dismissal from classes.