Food Manager


Fourth Monday each month, 9:00 am – 5:30 pm

For detailed course description scroll to the bottom of this course’s webpage.



This class is an 8 hour class which is designed for any person within the public and private sectors who oversees the protection and safety of food and who is responsible for managing the daily operations of a kitchen, including the training of staff, overseeing inventory, ordering food and supplies, implementing food safety practices and ensuring that customers are satisfied with their dining experience.

This certificate integrates management, food contamination, food handling, legal and regulatory requirements, and inspections into a training program that encourages problem solving skills and knowledge retention.