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Management skills and expert training have become the tools for success in today’s competitive food service industry. This program offers current and aspiring food service managers the skills necessary to succeed in the food service industry.
This program is only available at the present time by contractual arrangement on a group training basis, not for individuals singly.
Target Audience
- Food service personnel who wish to increase their knowledge and skills in the food industry.
- Food service workers who are seeking promotions.
- Career changers seeking employment in food service.
Admission Requirements
The minimum educational requirement is a high school diploma or equivalent. (Basic knowledge or experience in the food service industry is desirable.)
Certificate Requirements
After successfully completing eight designated courses in five food service management areas, students earn a Certificate of Completion.
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Program Content |
| Applied Food Service Sanitation |
2.0 CEUs |
| Hazard Analysis Critical Control Point (HACCP) for the Food Service Manager |
2.0 CEUs |
| Nutrition for the Food Service Manager |
2.0 CEUs |
| Managing Food Service Facilities and Equipment |
2.0 CEUs |
| Food Service Supervision: Achieving Success through People |
2.0 CEUs |
| Legal Aspects of Food Service Management |
2.0 CEUs |
| Controlling Costs in Food Service |
2.0 CEUs |
| Effective Food Service Marketing |
2.0 CEUs |
Advisement and Information
Contact Robin Hall
Coordinator of Certificates
Division of Extended Education
(323) 343-4967
E-mail: rhall@cslanet.calstatela.edu
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