Method of Delivery
Instructional Program (CIP)
This five-week course will start with the basics of kitchen safety/sanitation, knife skills, baking and cookery. Basic food math and cooking terminology are integrated into the curriculum. Students will sit for the national Kitchen Manager ServSafe certificate upon completion of the program. Externship opportunities will be explored with local employers; these may include work experience or on-the-job training. This course is designed for someone with past experience in a commercial kitchen or someone with a passion for the industry. The employer members of the Green Ladle Advisory Board have approved this training; those members include: Fishbones, Davincis, Bates College, Lewiston School Nutrition, Gippers, St. Mary's Hospital, CMMC food service, Clover Healthcare, TJs restaurant.
Program Length (Weeks)
WIOA Approved Program
Curriculum Competency Based
As outlined in the Kitchen Manager ServSafe curriculum:
156 East Avenue, Lewiston, Maine
3 - Central Western Local Area 3
Name of Credential
Kitchen Manager ServSafe Certificate
Type of financial aid offered or have access to
Funding available through private scholarship, FedCap, WIOA
Refunds available up until the second day of class.
Is the proposed curriculum currently certified by an accrediting agency or similar national standardization program?
Is this proposed curriculum considered a nontraditional program of training services for women?
Is this proposed curriculum considered a nontraditional program of training services for men?
$75.00 Includes book and test fee per individual
$1,175.00 Includes all instructional costs per individual
Supplies/Materials/Hand Tools (not included in tuition)
$160.00 Includes chef wear and food costs per individual
Total In-State Program Cost