COVID Information and Resources - Updated 1.19.2021
Students examine the causes of food-borne illness and apply techniques for preparing, storing, and serving hot and cold foods from a ServSafe® Certified Instructor/Proctor. Students also examine the role of management and workers related to sanitation regulations and standards. The ServSafe® certification test is administered in this course and students will need to hold this valid certificate for graduation and employment in the culinary industry.
Class Listing
Start Date | End Date | Day | Class Time | Delivery Mode | Location |
---|---|---|---|---|---|
W | 5:00 PM - 5:50 PM | Adams Campus |
Start Date | End Date | Day | Class Time | Delivery Mode | Location |
---|---|---|---|---|---|
W | 5:00 PM - 5:50 PM | Marshfield Campus |
Start Date | End Date | Day | Class Time | Delivery Mode | Location |
---|---|---|---|---|---|
W | 5:00 PM - 5:50 PM | Stevens Point Campus |
Start Date | End Date | Day | Class Time | Delivery Mode | Location |
---|---|---|---|---|---|
W | 5:00 PM - 5:50 PM | Wisconsin Rapids Campus |