Published January 26, 2017
Across the USA many food workers are obtaining certifications to expand their knowledge base. According to Frank Turchan, executive chef at the University of Michigan in Ann Arbor at “We have a lot of cooks that don’t have a formal culinary school training, but are hungry to learn more”. Cafeterias across the country are using these continuing education classes to certified participants on topics such as knife skills, soup and sauce preparation, recipe writing and allergen safety.
Key Takeaways:
- Certifications act as a powerful recruiting and retention tool
- they can also give insight to guests, the community and the industry about an operation’s direction and focus
- Check out the types of accreditation operators are chasing after in 2017.
“Last fall, Kent State University in Kent, Ohio, became one of the nation’s first operations with a certified gluten-free dining hall.”
http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/certifications-should-be-your-radar
Certifications that should be on your radar
Across the USA many food workers are obtaining certifications to expand their knowledge base. According to Frank Turchan, executive chef at the University of Michigan in Ann Arbor at “We have a lot of cooks that don’t have a formal culinary school training, but are hungry to learn more”. Cafeterias across the country are using these continuing education classes to certified participants on topics such as knife skills, soup and sauce preparation, recipe writing and allergen safety.
Key Takeaways:
“Last fall, Kent State University in Kent, Ohio, became one of the nation’s first operations with a certified gluten-free dining hall.”
http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/certifications-should-be-your-radar
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