Credentials for Food Preparation and Serving Related Workers, All Other
7 credential programs ladder toward this occupation. Median wage on completion: $34,830. See full occupation profile →
Certification
Certified Specialist of Wine (CSW)
Society of Wine Educators
Apply physiology of taste to wine evaluation and serviceIdentify wine composition and chemistry in a beverage service contextIdentify wine faults in a beverage service contextApply viticulture and enology knowledge to wine selection and serviceInterpret wine labels and laws across wine regionsApply knowledge of the U.S. wine industry in a beverage service context
Certification
Certified Wine Educator (CWE)
Society of Wine Educators
Apply advanced wine knowledge across theory and regional topics in a wine education contextEvaluate wine appearance, aroma, taste, and quality using a structured tasting frameworkIdentify wine faults and imbalances including oxidation, acescence, and chemical imbalances in a tasting contextPresent wine topics coherently and concisely to a target audience in an educational settingApply responsible beverage alcohol service practices in a wine education context
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
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