Culinary Arts Training Program

(360 total course hours)(approximately 60 days or 3 months)

Program Description: This training is in support of food service providers’ commitment to produce safe, wholesome food and is designed as a training aid in preparation for the ServSafe Food Protection Manager Examination.

Required Textbooks: ServSafe (National Restaurant Association) Manager 6th Edition Book, Updated with the 2013 FDA Food Code; text is supplemented with a culinary workbook for practical applications.

This program is taught Monday through Friday 11:00 am to 5:00 pm over a course of 3 months at the Frederick Douglas Early Learning Center. Pre-requisites for enrollment in this program include the following:

• Be at least 18 years of age;

• Must test at an 8th grade or above English and mathematics comprehension level;

• Complete and submit all enrollment and admission documentation;

• Must attend an orientation session;

• Student must express commitment to attending a minimum 90% of total course hours; and

• If required, must successfully pass a criminal background check and drug screening; and meet

  appropriate physical ability requirements. Learning Track

1. Chapter 1 Providing Safe Food

2. Chapter 2 Forms of Contamination

3. Chapter 3 The Safe Food Handler

4. Chapter 4 The Flow of Food: An Introduction

5. Chapter 5 The Flow of Food: Purchasing, Receiving and Storage

6. Chapter 6 The Flow of Food: Preparation

7. Chapter 7 The Flow of Food: Service

8. Chapter 8 Food Safety Management Systems

9. Chapter 9 Safe Facilities and Pest Management

10. Chapter 10 Cleaning and Sanitizing

11. Review and Examination

12. Employment Workshop: Job Readiness Training (integrated into total program hours)

Certifications
Students who complete this track will be prepared to take the ServSafe Food Protection Manager professional certification examination.

To learn more or enroll in an upcoming training session, please call 202-238-4707.