Course Objective. To
demonstrate retention of knowledge gained from completion of the prerequisite
certification classes. A refresher class
will be held to review the highlights of each of the certifications.
Prerequisites are successful completion of
Food Safety Manager, HACCP Manager, Food Service Management, Nutrition, Wine
& Beverage Management, Serving Alcohol Responsibly, Customer Service,
Culinary Level I, II or III classes and certifications.
I. Course Goal.
To review all aspects of the food service industry
and ensure that only those who retained the significant information can earn
the highest level certification offered by the Global Foodservice Institute at
II. Educational Objectives 1. Any student upon successful
completion of the comprehensive certification examination will meet the
criteria for the Certification program and receive a passing grade in this course.
III. Behavioral Objectives – the student should be
1. Manage a food service
operation including front and back of the house.
2. Establish a customer service
level that enhances profitability.
3. Provide knowledge to their
operation regarding wine and food pairings.
4. Uphold the food safety
standards required by corporate and local regulations.
5. Take food safety to new
levels by putting in a HACCP program.
6. Assist customers to maintain
their dietary requirements when dining at their facility.
7. Ensure that the operation is
fully aware of the methods to use in order to comply with regulations and
standards regarding alcohol service.
Manage the culinary operations with knowledge of
preparation, purchasing and service of a wide array of foods