Career and Technical Education

When a property has a reputation for great food, it’s because the kitchen cooks are doing an outstanding job. They are skilled in preparing food, using kitchen equipment properly, and ensuring that everything is kept safe and sanitary to put the highest quality food on each plate. The Certified Kitchen Cook credential recognizes those professionals in a food service operation who are committed to high standards in everything they do.

The certification is supported by the START (Skills, Tasks, and Results Training) for Kitchen Cook. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 18 key tasks correctly.

These include:

• Explaining how to use basic kitchen tools and equipment, including knives
• Converting standard recipes based on portion size and number of portions
• Handling special guest situations, including substitutions
• Demonstrating basic kitchen safety and sanitation guidelines

There is so much at a lodging property that can go wrong; maintenance employees are the first to respond when something needs to be fixed and kept in top shape. The Certified Maintenance Employee recognizes those professionals who know how to maintain the physical property, whether it is replacing faucets, fixing holes in the wall, or performing regular preventive maintenance.

The certification is supported by the START (Skills, Tasks, and Results Training) for Maintenance Employee. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 14 key tasks correctly.

These include:

• Discussing the importance of OSHA regulations and person protective equipment
• Explaining the benefits of green initiatives for a property
• Summarizing the role of maintenance workers in property safety and security
• Listing common tools and how to prepare, inventory, and maintain them

When it comes to an outstanding dining experience, guests rely on restaurant servers. They’re the ones who make them feel welcome, can explain the menu, serve food, and provide all-around great service from the time guests arrive until they are ready to leave. The Certified Restaurant Server recognizes the high level of professionalism needed to succeed and to bring outstanding service to every guest.

The certification is supported by the START (Skills, Tasks, and Results Training) for Restaurant Server. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 22 key tasks correctly.

These include:

• Demonstrating how to greet and seat guests and anticipate guest needs
• Explaining how to serve beverages, serve the meal, and check back to the table
• Listing basic kitchen safety and sanitation guidelines servers should follow
• Explaining how to present guest checks and settle bills.

The online program includes:

• Six-month online access to START program from date of purchase
• Access to first online certification exam (retake fees apply if exam is not passed on first attempt).

Successful candidates who complete the START for Restaurant Server online program and pass the 30 multiple-choice questions certification exam with a score of 70% or higher will receive a Certified Restaurant Server certificate.

Breakfast attendants help guests get their day off to a great start. They provide food, beverages, and a warm welcome to guests at their property. The Certified Breakfast Attendant recognizes those employees who have the skills and knowledge to provide excellent food and beverage service every morning at a lodging property. The certification is supported by the START (Skills, Tasks, and Results Training) for Breakfast Attendant. The online program presents general hospitality knowledge and soft skills needed in the hospitality industry, along with concise instructions for training new or prospective employees on how to perform 16 key tasks correctly.

These include:

• How to properly handle food from receiving to service
• How to interact with guests and handle complaints and requests
• Knowledge of cross contamination, foodborne illness, and food allergens
• How to set-up side stations, display breakfast items, and maintain tables