ServSafe
Food Protection Manager Certification
is accredited by the American National
Standards Institute (ANSI)-Conference for Food Protection.
The ServSafe certification is nationally
recognized and accredited. More than 3 million ServSafe Food Protection
Manager Certifications have been awarded, and the FCTS Culinary Arts
students are part of that educated group!
In Massachusetts, the code requirement is at least one certified manager
per facility. Local jurisdictions have the authority to
exceed the state's minimum requirements. (105 CMR 590.000)
Content areas in the test include:
- Foods
- Clean/Sanitize/Maint.
- Facilities
- Monitoring Food Personnel
- Temp., Measuring Devices
- Allergens
- High-Risk Populations
- Legal/Regulatory Issues
- Facility Layout/Design
- Training Employees
Other associations:
National Restaurant Association
Helen Woznakewicz
Ben Pike
Matt West
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FCTS is proud of the Culinary Arts Students
who
have earned their ServSafe Manager Certification:
- Matthew Bitzer
- Brian Carey
- Zachary Cox
- Kaylee Doane
- Danielle Dubay
- Katelyn Flaherty
- Brianna Hunter
- Zackary Ladeau
- Clinton McCloud
- Casey Seiber
- Brendon Stoddard
- Adam Wagner
- Lindsey Winship
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ServSafe Certified Culinary Arts Students |
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Those
students choosing Culinary Arts as their career option
learn the many facets of the ins-and-outs of the food
industry through the most authentic learning experience,
the
operations of the fully functioning Apprentice Restaurant.
The Apprentice Restaurant is a popular eatery in Turners Falls.
Serving hundreds of customers throughout the school year, students
learn it all! Baking, cooking, prep work, serving, setup, busing,
greeting, money management, inventory cost assessment, sanitation,
safety,
customer service, and more.
Through solid classroom instruction and the daily operation of the Apprentice Restaurant,
students truly learn the food industry trade.
The Apprentice Restaurant is outfitted with commerical appliances,
ranges, ovens and freezers. Cooking stations are staffed by students
under the watchful eyes of Chef Ben Pike and Baker, Matt West.
In the house area, students are directed by Helen Woznakewicz who
strives to make the customer experience pleasurable and satisfactory.
The Apprentice Restaurant is open Tuesday through Friday on most
school days from 11:00 to 12:40. The daily menu is posted on the
website and can offer a range of lunches from Chicken Marsala,
Grilled Swordfish, to Caesar Salad
with Grilled Chicken --- and not to be overlooked, a brightly lit
bakery case filled with tasty items.
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Students in the Culinary Arts program do a number
of special events throughout their years in the program.
These events vary, but a couple of the activities
include catering and serving the Franklin County
Chamber of Commerce
breakfast, the Franklin/Hampshire County Superintendent-Technology
meeting and luncheon and even training in creating
ice sculptures. Additionally, Culinary Arts students
have successfully competed
in cake
decorating
contests and SkillsUSA regional, state and national
competitions. The FCTS Culinary Arts program boasts
of a national, silver metal winner in the SkillsUSA
competition -- Patrick Hannas.
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Students proudly show their
ServSafe Certificates! |
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