ServSafe Food Handler Training | National Restaurant Association

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-2014.00

Skills

SpeakingCritical ThinkingMonitoringTime Management

Knowledge

Food ProductionEnglish Language

Abilities

Near VisionManual DexterityProblem SensitivityOral ComprehensionOral ExpressionInformation OrderingPerceptual SpeedSelective AttentionTime SharingArm-Hand Steadiness

Tasks

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
Portion, arrange, and garnish food, and serve food to waiters or patrons.

Technology

Web page creation and editing softwareCompliance softwareInventory management softwareData base user interface and query softwareSpreadsheet software

Tools

BlendersBoning knivesCharbroilersChefs' knivesCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrinders

Work Values

SupportRelationshipsIndependenceAchievementWorking ConditionsRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium35-2014.00	Cooks, Restaurant	title_inference	$36,830 median$47,340 top	+14.86%	21,700

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: emerging (Level 1)(based on Micro-Credential)

Knife skills (dice, mince, julienne) — execute to spec on prep-station produce.
Mise en place — set up to a sous chef's checklist before service on an assigned station.
Recipe cards and standardized ratios — follow accurately under direct supervision on the line.
Food-safety practices (hand wash, glove change, temp logs) — apply consistently in the kitchen.
Cooking temperatures and HACCP standards — verify with a thermometer on simple proteins.
Station cleaning and sanitization — perform to spec on opening, closing, and changeover.
Basic stocks and sauces — make from a recipe with a senior cook checking the result.
Line tickets and call-outs — read correctly during a moderate-volume service.
Common allergens and cross-contact risks — identify and flag to the lead cook.
Walk-in and dry-storage labels and rotation (FIFO) — maintain on assigned shelves.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.