March 6, 2019
April 17, 2019

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Students will develop an understanding of the basic principles of sanitation and safety, pest control and personal hygiene, explore the fundamentals of microbiology and the application to food and environmental sanitation. Students will be able to describe the origins of food-borne disease and the importance of utilizing proper sanitation and safety procedures. Course includes lecture and demonstration. Students who complete the course and pass the exam receive the national ServSafe Certification, Level 2.


To register for the class, please visit:

Program Manager
Carrie Prince
Culinary Arts Manager
PH: 419.998.2945PH: 419.998.2945
FAX: 419.998.2994