13 credential programs ladder toward this occupation. Median wage on completion: $34,220. See full occupation profile →
Certification
ACS Certified Cheese Professional
American Cheese Society
$535 cost
Develop marketing strategy using market trends, written materials, publicity, and social mediaTrain employees on all aspects of cheese including sanitary practicesDevelop standard operating procedures as applied in retail, distribution, and various business sizesDetermine correct product mix for procurement planningIdentify required information for audits, product testing, and supplier verificationCollect distribution channel information according to record keeping and traceability requirements
Certification
Certificate in School Nutrition Level 1
School Nutrition Association
Apply nutrition principles in a school nutrition programEnsure food safety and sanitation standards in a school nutrition environment
Certification
Certified Chef de Cuisine (CCC)
American Culinary Federation
$250 cost
Identify products for use in advanced cooking applicationsApply cooking methods and techniques to advanced food preparationSelect and use equipment for foodservice operationsFabricate proteins and food products using industry standardsPresent finished dishes according to advanced culinary standardsImplement recipes and menus in foodservice operations
Certification
Certified Executive Pastry Chef (CEPC)
American Culinary Federation
$250 cost
Produce yeast products using baking fundamentalsProduce quick bread products using baking fundamentalsProduce pies using baking fundamentalsProduce cookies using baking fundamentalsProduce cake batters using baking fundamentalsApply formulas and conversion factors to baking production
Certification
Certified Pastry Culinarian (CPC)
American Culinary Federation
$250 cost
Produce yeast products using baking fundamentalsProduce quick bread products using baking fundamentalsProduce pies using baking fundamentalsProduce cookies using baking fundamentalsProduce cake batters using baking fundamentalsApply formulas and conversion factors to baking production
Certification
Certified Sous Chef (CSC)
American Culinary Federation
$250 cost
Identify products for use in cooking applicationsApply cooking methods and techniques to food preparationSelect and use equipment for foodservice operationsFabricate proteins and food products using industry standardsPresent finished dishes according to culinary standardsImplement recipes and menus in foodservice operations
Certificate
Coffee Skills Program
Specialty Coffee Association
Operate espresso equipment to SCA standardsSteam and texture milk for espresso-based beveragesCreate latte art using SCA techniquesCalibrate grinders for espresso extractionDevelop brew recipes for espressoManage workflow in a café environment
Certification
OSHA Bloodborne Pathogens (BBP)
American Red Cross
Engineering controls that isolate or remove potential hazards, including sharps disposal containers, self-sheathing needles and/or needleless systemsCleaning/disinfecting equipment and suppliesSafe handling and disposal of bloodborne pathogensRecognizing, reporting and following up on employee exposures
Certification
School Nutrition Specialist (SNS)
School Nutrition Association
$325 cost
Plan menus that meet USDA nutrition requirements for reimbursable school mealsPlan cycle menus to meet federal school meal pattern requirements in a school nutrition programPlan meals to accommodate students requiring special diets including food allergiesApply nutrition education activities in a school nutrition program environmentIntegrate nutrition education curriculum with the school cafeteria as a learning environmentApply Dietary Guidelines and USDA food guidance concepts to school nutrition programs
Certification
ServSafe Alcohol
National Restaurant Association
Apply alcohol laws and responsibilities including legal drinking age, liquor liability, and consequences for non-compliance in a food service environmentIdentify physical and behavioral signs of intoxication in patrons to prevent over-serviceVerify patron age and detect fake or altered identifications using proper ID checking techniquesApply strategies to manage alcohol consumption and prevent service to underage or intoxicated patronsIntervene in difficult situations involving intoxicated or dangerous guests using practical de-escalation techniquesApply knowledge of how alcohol affects the body to make informed responsible service decisions
Certification
ServSafe Allergen
National Restaurant Association
Define food allergies and identify symptoms of allergic reactions in a food service environmentIdentify major food allergens and apply prevention techniques to avoid cross-contact during food preparationApply proper cleaning methods and personal hygiene practices to prevent allergen contamination in a food service environmentCommunicate allergen information to guests and staff at appropriate times to ensure safe food serviceApply special allergen considerations for workstations and self-serve areas to prevent cross-contactHandle special dietary requests and food deliveries in relation to allergens to ensure guest safety
Certification
ServSafe Food Handler
National Restaurant Association
Basic food safetyPersonal hygieneCross contamination and allergensTime and temperature controlCleaning and sanitation
Certification
ServSafe Manager
National Restaurant Association
Implement active managerial control systems to identify and manage food safety risks in a food service establishmentManage personnel through hiring, training, and supervision practices to ensure food safety complianceAddress allergen issues by identifying, communicating, and controlling food allergens to protect customersApply purchasing, receiving, and storing practices to ensure food safety and prevent contaminationPrepare foods safely by controlling time, temperature, and handling practices to prevent foodborne illnessServe foods safely by following proper handling and service practices to prevent contamination