Culinary Arts offers new certification for restaurant service professionals
#1280 | May 18, 2012
SAVANNAH – Savannah Technical College’s Culinary Institute of Savannah will offer two certification programs for area restaurant service professionals through a nationally recognized, award-winning standard training program. Dining Room AssociateTM and Wine Steward AssociateTM will be offered through one course in STC’s continuing education program. The 40-hour course will meet in the evenings on Mondays and Tuesdays beginning May 29, 2012, at the main STC campus (Room 1142, 5717 White Bluff Road, Savannah, 31405).
Classes will be taught by STC Culinary Department Head Chef Jean-Yves Vendeville, who is a certified trainer by the Federation of Dining Room Professionals (FDRP). The FDRP is the only hospitality certification body in the United States to bear the endorsement of the American Culinary Federation (ACF), the International Sommelier Guild (ISG) and to have earned reciprocity with the Canadian Government.
“A job candidate that bears an FDRP certification instantly earns special employment consideration from any certified chefs and managers affiliated with the ACF, the FDRP or the ISG,” said Vendeville, who recently received the top ACF award – the President’s Medallion – the ultimate honor for a lifetime of commitment and service to the standards and excellence ACF exemplifies.
According to the FDRP, many organizations ranging from restaurant groups to universities to fortune-500 companies require their students and staff to be certified by the FDRP.
Participants must be 21 years of age or older to enroll in this course. The $350 registration fee includes the textbook, certification exam and certification upon completion. This fee is non-refundable . To register for the course contact Reeshemah Johnson (912.443.5808). Once students have registered, they may pay by credit and/or debit card via telephone or at any of the campus bookstores. Registered students may also submit a money order, personal or cashier’s check made payable to Savannah Technical College at the Crossroads campus or any STC campus bookstore.
Dining Room AssociateTM includes instruction in equipment identification and handling, styles of service and cleaning, general practices, beer and cocktails essentials, wine opening and common sense rules. Wine Steward AssociateTM includes wine opening, wine essentials and common sense rules.
- Equipment Identification and Handling covers flatware commonly found in contemporary dining rooms, differentiates the most commonly used plate sizes and their applications, along with commonly used glasses, and identifies the proper way to handle different kinds of glassware, flatware and plates, along with how to organize the storage of linen.
- Setting the Table and Styles of Service and Clearing instruct how to set up a table or banquet table, explains the three most common forms of table settings, describes five types of service, instructs how to executive American service (individual plate service) and how to clear a table of used equipment.
- General Practices includes explanations of different protocols for handling menus, demonstrates most common methods of bread and butter service, explains the difference between a regular coffee, an espresso and a cappuccino, instruction to correctly record and order, denoting differences between men and women and how to perform two methods of crumbing.
- Beer and Cocktail Essentials lists the four ingredients and the nine steps to make beer, explains the difference between the two categories of beer, instructs how to perform beer service in a pilsner glass, lists the four components of a cocktail and the most common cocktail mixing methods.
- Wine Opening includes the three major steps to follow when presenting any wine to a guest, lists the three items necessary to open a bottle of red wine, explains the difference between opening a bottle of red wine and a bottle of sparkling wine along with how to open each, and how to perform white wine opening service.
- Wine Essentials explains how wine labels differ depending on where the wine is grown or produced, lists the four conditions that impact how wine turns out, explains the difference between champagne and sparkling wine, lists the four major categories of grapes and gives examples of each, explains how wines get their color and lists common terms used to describe wine.
- Common Sense Rules/Certification Testing includes at least three generally unacceptable, yet unwritten, restaurant rules along with a description of the process of how to receive FDRP Certification.
The Culinary Institute of Savannah offers ACF-accredited diploma and degree programs in culinary arts and has been described as the “best in the U.S.A” by its ACF accreditation review board. Under the leadership of Chef Vendeville, student teams have won three consecutive ACF southeast regional championships – in 2010 in the Hot Food Team competition and back-to-back wins in the Knowledge Bowl competition in 2011 and 2012. There are more than 200 students enrolled in the program, which opened a second teaching kitchen in Effingham, Ga. this year.
Savannah Technical College serves Coastal Georgia with quality, market-driven technical education with campus locations in Chatham, Effingham and Liberty Counties. Serving more than 10,000 credit and non-credit students annually, Savannah Tech offers nearly 150 different instructional programs in Aviation Technology, Business and Professional Services, Industrial Technology, and Health Sciences in addition to Adult Education classes, industry-specific training and continuing education. The College serves as an economic and community development partner for the region, offering corporate and customized training and assessment programs for business and industry.
Savannah Technical College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate degrees, diplomas and technical certificates of credit. Questions about the accreditation of Savannah Technical College may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website (www.sacscoc.org).