Course Descriptions:

 New Employee Orientation:

 A mandatory training on the background of School Food and Nutrition Services at Pasco County.  Trainings include employee handbook, meal pattern, safety and sanitation basics, civil rights, bullying, and additional expectations, standards and regulations.

Serving It Safe:

 A mandatory training on safety and sanitation guidelines, regulations, and expectations for School Food and Nutrition at Pasco County.

 SafeStaff Basics (Keeping it Safe):

 The content and materials in this training are based on the SafeStaff® Food Handler Program Guide.   This training will  provide essential food safety information that will comply with Florida Statute 529.049 (the Food Handler Training Law).

 Cake Decorating Class:

 If cake decorating is something you always wanted to learn, this class will give you all the fundamentals necessary to create any special   occasion cake, in no time.  All materials will be provided.  This class is led by Land O Lakes’  very own Culinary Instructor and Pastry Chef, Jessica Cooper!  Reserve your spot today!

 Cashiering (English & Spanish classes available):

Hands on training, learning the tricks of the trade regarding Point of Sale/Service (POS), Food-Based menu planning, reimbursable meals, A la carte, offer versus serve, meal components, meal prices, spending & charge limits, customer service & more!!

Production Records:

 Learning the importance and how to complete the work production record sheets.

 Weights, measures, & More! (Food Production):

 This class provides employees with information regarding standardized recipes, weights and measures,  portion control, and more.

 Production Time Management:

 This session offers training on pan-to-pan, front-of-the-house preparation.  We’ll take your current menu and create line diagrams to demonstrate how to optimize your most precious real estate, your serving line.  Train on new equipment designed to meet your customers’ taste and freshness requirements.  The outcomes are learning how to design a site-specific, food-based production schedule and complimentary line equipment with a merchandising plan.

 

March 2015