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Donaldson Career Center Culinary Arts
Deborah Taylor

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DONALDSON CAREER CENTER 
  CULINARY ARTS 1 & 2

 

 


ServSafe® Training and
 
Certification



The ServSafe® Food Protection Manager Certification is nationally recognized and accredited.

The ServSafe Program has evolved to meet the most urgent food safety training challenges in the foodservice industry. Some of the concepts managers will understand with ServSafe training include:

Sanitation: You will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. You'll see where contamination starts, the components for good personal hygiene, and how every employee can be a safe foodhandler.

The Flow of Food Through the Operation:
You will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. You'll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. You'll also learn how taking active managerial control of critical foodborne illness risk factors makes all the difference for a safe operation.

Sanitary Facilities and Pest Management:
You will cover all aspects of cleaning and sanitation in a practical, applicable manner. You'll also learn about pest management, and how to keep pests out of the operation.

Finally, we will cover the way to keep employee training ongoing, to keep food safety working in every location.


 

Text: ServSafe Coursebook

 

Course Objectives:

  • Providing safe foods
  • The Microworld
  • Contamination, Food Allergies, and Foodborne Illness
  • The Safe Foodhandler
  • Purchasing and Receiving Safe Food
  • Keeping Food Safe in Storage
  • Protecting Food During Preparation
  • Protecting Food During Service
  • Principals of a HACCP System
  • Sanitary Facilities and Pest Management
  • Sanitation Regulations

 

 

Certification: Students will take a standardized test at the end of the class.  If the student makes 75% or better, the student will receive their national certification from the National Restaurant Association Educational Foundation.  Students will be asked to create a HACCP Plan and will also select a sanitation project to complete during the 18 week course.

Text: ServSafe Coursebook

 

 

 

 

 

ProStart ®

Course Description:  This program is a School-to-Career program that introduces high school students to careers in foodservice and teaches them the basic skills and knowledge they need for success in the foodservice industry.  On-the-job training and experience, coupled with a dynamic and comprehensive curriculum, fuel, the ProStart program.  The program encourages high school students to experience all aspects of operating and managing a foodservice establishment, and helps students build good business and management skills. Theses skills are vital to all other industries as well as to food service.

 

Texts : National Restaurant Association – Foundations of Restaurant Management & Culinary Arts    Levels One and Two

 

At the end of the program, ProStart graduates possess a solid foundation for their future careers, and they receive the ProStart National Certificate of Achievement. This certificate recognizes students who have successfully completed the program and are eligible to earn special scholarships and college credit from colleges and universities across the country. In order to earn this Certificate, students must pass National Restaurant Association Solutions’ Year 1 and Year 2 exams, and complete 400 hours of mentored work experience.

Students who earn their ProStart National Certificate of Achievement are eligible to apply for a scholarship from the National Restaurant Association Educational Foundation.

 

ProStart- Year  1

 

Ÿ        Foodservice Industry History

Ÿ        Keeping Food safe

Ÿ        Workplace Safety

Ÿ        Professionalism

Ÿ        Equipment and Techniques

Ÿ        Stocks, Sauces and Soups

Ÿ        Communication

Ÿ        Management Essentials

Ÿ        Fruits and Vegetables

Ÿ        Serving Your Guests

Ÿ        Potatoes and Grains

Ÿ        Building a Successful Career

 

 

ProStart-  Year 2

·        Preparing for a successful year

·        The history of food service

·        Potatoes and grains

·        The lodging industry

·        The art of service

·        Desserts and baked goods

·        Marketing and the menu

·        Purchasing and inventory control

·        Meat, poultry and seafood

·        Standard accounting practices

·        Stocks, soups and sauces

·        Tourism and the retail industry

·        Communicating with customers

 

 

 

 

 

 

  
 

 Grading Policies

 

 Success in Culinary Arts will be measured in skills as well as written comprehension.

Tests-30%
Projects 30%
Labs-20%
Written Assignments- 15%
Professionalism- 5%

 Dress and Accessories:

 Safety and sanitation are the primary concern in the culinary lab.  Students may enter the lab ONLY if they are wearing enclosed, sturdy, low-heeled shoes.  State mandates require that foodservice personnel work without jewelry - rings, bracelets, necklaces, hoop-style earrings.  No false fingernails or fingernail polish will be permitted. Fingernails should be trimmed to a short length.  Hair must be properly restrained.

 

 Contact Information:. 

 Instructor :        Debbie  Taylor

School: Donaldson Career Center

                        100 Vocational Drive

                        Greenville, SC 29605

Telephone:        864-355- 4680 or 864 – 355 - 4673

Fax:                  864-355- 4683

Email:               dstaylor@greenville.k12.sc.us