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ServSafe

Culinary Arts Program

In this 12-24 week course students learn a variety of culinary techniques that prepare them for jobs in all phases of food production. Graduates also receive job seeking skills preparation and job placement assistance on a group and individual basis. Curriculum includes Serv-Safe certification from the National Restaurant Association. (The Serv-Safe certificate is mandatory for all food service establishments as of January 2000.)

The Culinary Arts program is presented in a manner amenable to people with limited English skills. There is also a Spanish Culinary Arts Training Program. Training is offered on an open entry/open exit basis with intake every two to four weeks as space is available. Enrollment is limited to eight students. Classwork includes daily lecture followed by hands-on training. The students also participate in the operation of Shoreline’s Conference Center, an opportunity which enables them to receive real kitchen and food preparation experience. Classes are typically held Monday through Friday from 9:00 am - 3:00 pm. Some nights and weekends may be required on rare occasions.

Training includes
• Hot and Cold Food Production
• Basic Baking
• Soups, Stocks and Sauces
• Meal Planning
• Nutrition
• Plate Presentation
• Recipes, Menus and Quality Control
• Knife Skills
• Tool/Equipment Maintenance and Operation
• Math Skills for Food Service
• Food Cost Control
• Purchasing and Receiving Procedures & Controls
• Buffet Service Techniques and Principles
• Conference Center Preparation and Planning
• Hands-on Experience in preparing food for conference center events
• Job Seeking Skills.

Entrance Requirements:

Students will interview with the instructor and demonstrate an interest in working in the fast paced field of culinary. A student must possess a 5th grade reading level and 6th grade math skills, ability to lift up to 25 pounds and the mobility to move freely in a kitchen environment. Students will be required to wear a uniform and approved shoes to class. To schedule a tour & interview, please call (831)
883-5718.

Graduation Requirements:

The student must complete all curriculum assignments, earn a passing grade on required exams, pass the NRA serving safe food test, and maintain an over all
attendance of 90% or better. Successful graduates will be awarded a Certificate of Completion and will be eligible for placement assistance.

Schedule:

12 to 24 weeks (up to 840 hours), 9:00 a.m. to 3:00 p.m., Monday -Friday. Some nights and weekends may be required.

 

Culinary Training (Bi-lingual, Spanish/English)

Same as above. All training is in Spanish, but will emaphasize English as a second language. Course length is 20 weeks, Monday - Friday 1 pm - 7 pm. Daily lecture followed by hands-on training.

SERVSAFE Manager Training and Certification Seminar

We offer certification training and testing to become certified for ServSafe at Shoreline Conference Center.
Food safety training is a commitment, a mindset and a smart business practice for every restaurant and food service operation in our industry. Shoreline presents a one-day program (8 hours), on a quarterly basis to train, test and become certified. When you register and pre-pay for the training, you will be mailed the ServSafe Book, an invaluable resource which will help you to learn that food safety is the most important ingredient of every meal.

Next ServSafe class is scheduled for:

Call our Certified ServSafe Instructor at (831) 883-5718 to
receive more information. To learn more about food safety and the ServSafe certification program visit http://www.nraef.org/servsafe

For a map to the Marina Facility, click here.