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You are one class away from job security

and better pay


Food Science Safety & Technology
An Industry Certification Course

The ServSafe Program


ServSafe is an internationally recognized
certification for the food service industry. The
ServSafe program, created by the National
Restaurant Association, leads the way in the
world of food service. More that 5 million
foodservice professionals have been certified
through this program. ServSafe training and
certification is recognized by more local, state,
and national jurisdictions than any other food
safety certification. This certification is good in
any state of the country, meaning you dont
have to recertify if you move to a new state, or in
many cases, a new country!

FAQs
Course
Name

Food Science Safety &


Technology

Course
Length

One year

Credits
Earned

One full credit

Certifi- ServSafe Food


cation Protection Manager
Earned
Length 5 full years
of Certification
Prerequisites:

Grade 10, 11, or 12


Taken & passed
Nutrition & Wellness
and
Principles of Food

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Spring 2016

The Food Science Safety & Technology class


offered at Gibbs High School provides you, the
student, with training and certification in the
area of ServSafe Food Protection
Management.
By attaining the ServSafe Industry
Certification, you are enhancing your job
opportunities and earning potential. When you
apply for a job in the food service industry at
any level, you are more likely to be hired than
an applicant without the certification. In
addition, many certified employees receive a
higher salary per hour than those without the
certification. Also, certified employees are
more likely to be considered for the
management fast-track, thus increasing your
earning potential.

This certificate could


be yours!

Move your job


application to the top of
the stack!
Enroll in a class that will carry you into your
future. This class and certification will build
your resum, enhance your college application,
potentially earn you a scholarship, and take you
well into your post-secondary career.

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Spring 2016

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