Preparing Your Students for ServSafe
Details
** LIMITED TO 20 PARTICIPANTS**
**PARTICIPANTS WILL NEED TO BE CERTIFIED SERVSAFE INSTRUCTORS/PROCTORS TO ATTEND**
As a Culinary Arts instructor, you encounter the task of imparting the significance of safe food handling and facilitating the attainment of ServSafe certification for your students. This workshop is crafted for educators who have already secured their ServSafe certifications but seek creative approaches to convey this knowledge to high school students, ensuring their success in obtaining their own certification.
- Attendees will be provided with materials, tips and tricks to prepare students to take certification test.
- Hands on activities and work times to use materials will be incorporated.
Presenter Details
Bill Loudermilk is a Culinary Instructor with USD 259 at East High School.
He has taught all levels available through the culinary program which include: Culinary Essentials, Baking and Pastry 1 & 2, Culinary Arts 1 and Culinary Applications. And currently teaches Culinary Essentials, Culinary Arts and Culinary Applications with a total of 156 students in the classes.
Bill is retired from the culinary field as a Corporate Chef after +28 years in the food service industry and loves what he does now; giving back and inspiring new and upcoming chefs and others that love this ever changing field.
A Certified Instructor and Proctor for ServSafe as well as a Certified Secondary Food Service Educator through the National Restaurant Association. He has a Masters in Career and Technical Education through Pittsburg State University.
Bill has recently taken on a new role in his teaching career as an Adjunct Professor at WSU Tech Niche Culinary Program.