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About.......
About.......
The Culinary Arts Assessment and Certification are driven by industry standards and requirements based on relevant content standards and consistent with the National Standards for Family and Consumer Sciences Education, Texas Educational Agency (TEA) and the National Career Clusters Initiative appropriate to validate achievement of culinary arts competencies useful in a broad range of education and employment settings, such as secondary and post-secondary education and employer-based human resource and staff development programs; and advantaged to utilize a gold-standard, computer-based testing platform format that provides for valid and reliable competency measurement, and a reporting mechanism for data-driven program improvement, accountability, and individual remediation and acceleration.
Servsafe Manager Certification
Servsafe Manager Certification
Manger's certification is a great way to guarantee your customers get the best food possible. There are many benefits for the employee and the employer. We all know that being part of a food borne illness outbreak can have multiple negative outcomes.
The best and most effective way in preventing food borne illness is by getting the proper knowledge to serve safe food. Food handler certification is required in multiple provinces across the country.
A few benefits of the food safety training are provided below:
Job qualification: Increase your likelihood of becoming hired.
Obtain a provincially recognized certificate that is valid for five years.
Learn how to prevent food-borne illnesses.
Increase chances of passing inspection.
Increase awareness of food safety.
Decrease likelihood of causing illnesses or outbreaks.
Increase customer confidence in your service.
It is important to know that the responsibility to serve safe food belongs to everyone in the establishment
ServSafe Certifications
Manager's Certification
Certified Fundament Cook Certification (CFC)
Certified Fundament Cook Certification (CFC)
The Certified Fundamentals Cook certification exam measures the following competencies: recipes, knife skills, large and small equipment, sanitation and safety, cold food preparation, meat, poultry, fish and seafood, dairy products, receiving and storage, nutritional values and customer service. The performance assessment allows individuals to demonstrate their acquired skills by completing actual jobs using the tools, materials, machines, and equipment related to the technical area. There are four jobs to be completed during the three hour performance assessment. The jobs include preparing chicken hunter style with sauce, sautéed potatoes, steamed green vegetables, and cream puffs with whipped cream and ganache.
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