CULA 139 — Culinary Certification
The main component to this course requires each student to study the regulations governing sanitation and food safety leading up to taking the National Restaurant Association Educational Foundation (NRAEF) ServSafe Exam for certification. For the remainder of the course, students focus on the proper skills needed to plan, execute, and organize a commercial storeroom, resulting with an additional national certification exam administered under the guidance of the Manage First Program for Purchasing.