Training Course Descriptions

• 100-Introduction to School Food Service (10 hrs.)
• 105-Introduction to School FS/Nutrition 1 (4 hrs.)
• 130 - Sanitation and Food Safety (10 hrs)
• 133 - Prometric Review (2 hrs)
• 131 - Prometric Examination (2 hrs)
• 132 - ServSafe® (12 hrs)
• 136 - ServSafe® Review (2 hrs)
• 134 - ServSafe® Examination (2 hrs)
• 135 - Working Safe (3 hrs.)
• 137 - Blueprint for Developing a School Food Safety Plan
• 141 - Verbal Communication Skills (3 hrs.)
• 143 - Dealing with Conflict in the Workplace (3 hrs.)
• 145 - Focus on the Customer (10 hrs.)
• 151 - Weights, Measures and Meal Production Records (3 hrs.)
• 152 - Skills for Preparing Quality Meals (3 hrs.)
• 153 - Standardized Recipes
• 154 - Culinary Techniques I (3hrs)
• 155 - Culinary Techniques II (3hrs)
• 160 - Michigan Farm Fresh Skills (4hrs)
• 180 - Nutrition 1 (10 hrs.)
• 190 - Meeting Children's Special Food and Nutrition Needs in Child Nutrition Programs (3 hrs.)
• 265 - Marketing School Meals (10 hrs.)
• 415 - Introduction to Financial Management (4 hrs.)
• 480 - Menu Planning