Course Syllabus

A short chapter description and the course work structure for each text chapter.

Chapter One. Covers the basic responsibilities of a Food Service Manager.

Read Chapter ONE in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Two. Covers the basics on foodborne illness, hazards, risk,cross

contamination, and prevention methods. .

Read Chapter TWO in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Three Covers the basics of HACCP.

Read Chapter THREE in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Subtopic Covers the basics of Personal Hygiene.

Complete project for chapter.

Chapter Four Covers purchasing, receiving and storing of food products..

Read Chapter FOUR in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Five Covers preparing and serving food products..

Read Chapter FIVE in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Six Covers equipment and utensils used in food service.

Read Chapter SIX in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Seven Covers cleaning, sanitizing, and pest control..

Read Chapter SEVEN in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Eight Covers the food service facility..

Read Chapter EIGHT in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Nine Covers safety, accident prevention, and introduces OSHA..

Read Chapter NINE in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Ten Covers the basic responsibilities of employer training programs..

Read Chapter TEN in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Eleven Covers the basic basic federal, state and local rules, regulations

and agencies.

Read Chapter ELEVEN in assigned text.

Complete review questions at end of chapter.

Complete project for chapter.

Chapter Twelve Sample Test.

EXAMINATION: Contact Katherine Stewart by Email, Fax or Telephone to arrange for examination.

Note: Examination cannot be taken for at least 15 days after contact

arrangements.

Option 1. Certificate of Completion - ServSafe®

Allow up to 2 hours for completion. There are approximately 80 questions. All questions are multiple choice . 75% of answers need to be correct to pass the examination.

Option 2 - National Certification Examination - National Assessment Institute.

Allow up to 2 hours for completion. There are 90 questions on the certification examination. All questions are multiple choice. 70% of answers need to be correct to pass the examination.

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