Teacher: Student Ratio
1:8
Lab Day Requirement
1 day
This Food and Beverage course gives participants gain a working knowledge of the key terminology and best practices used in customer service, food safety, management principles, and essential cooking techniques. The laws and regulations that affect food and beverage services and facilities management are also covered. Participants who successfully complete the theory and hands on lab for this course earn an ACCS credential.
Academic Pathways: This non-credit workforce training course may also help participants earn college credit through Prior Learning Assessment (PLA) or articulation opportunities toward select certificate or degree programs at participating Alabama community colleges. Credit awards are granted solely at the discretion of the receiving institution in accordance with its academic policies.
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