Adult Career Pathways Resources

Covers all aspects of food safety – personal hygiene, cross-contamination and allergens, time and temp control, clean and sanitation. Utilizes ServSafe® Manager, 6th Edition as core text. || AUTHOR: Heather Turngren, Minneapolis Adult Education

Students improve their basic reading and writing skills using materials related to the culinary / restaurant management industry. Learning is interactive, and students gain experience using computers and develop key employability skills, such as communication, teamwork, dependability, problem-solving, and technology skills. Exploration of culinary / restaurant management career options is incorporated into personalized career plans.  Test-taking skills are emphasized to prepare for TABE tests, HSE tests, and the college entrance exam. || AUTHOR: Stephanie Sommers, for Women Employed

Students improve their basic reading and writing skills using materials related to the culinary / restaurant management industry. Learning is interactive, and students gain experience using computers and develop key employability skills, such as communication, teamwork, dependability, problem-solving, and technology skills. Test-taking skills are emphasized to prepare for TABE tests, HSE tests, and the college entrance exam. The course can be run concurrently with a college-level credit course in culinary arts: Introduction to Food Service. || AUTHOR: Stephanie Sommers, for Women Employed

This course equips students with a basic understanding of good customer service, vocabulary used on the job, use of open-ended questions to ascertain customer needs, and methods for handling customer complaints. || AUTHOR: Heather Turngren, Minneapolis Adult Education

Note that the Minnesota Food Code was updated on January 1, 2019.  Some of the curriculum in the ATLAS curriculum resource library may pre-date this updated Code.  Check the major changes to ensure that students are learning current information. For example, the term Certified Food Manager has been changed to Certified Food Protection Manager. 

This course integrates English language instruction and prepares students to work in customer service or enter more advanced retail career education training. Students learn basic job search and employability skills and gain knowledge of customer service/retail job-specific skills such as working with customers and following workplace procedures. || AUTHOR: John Ashby and Kaija Bergen, Neighborhood House

Utilizes ServSafe® Food Handler Guide as core text. Covers vocabulary and key concepts in basic food safety, personal hygiene, controlling time and temperature, preventing cross-contamination, and cleaning/sanitizing. Also includes career exploration in the food service industry. || AUTHOR: Heather Turngren, Minneapolis Adult Education

Covers all aspects of food safety – sanitation, temperature control, personal hygiene, foodborne illnesses. Utilizes ServSafe Manager, 6th Edition as core text. || AUTHOR: Gretchen Leach Warzecha, Central Minnesota ABE

Students practice leadership skills, basic computer skills and other tools needed to advance their career from a hotel housekeeper to a housekeeping supervisor. Students develop coaching skills, practice data entry and email for work, and learn to make employee schedules in a hands-on, practical training. || AUTHOR: Caroline Foster, International Institute of Minnesota

Students develop vocabulary, math, practical work skills and soft skills for employment in department stores, supermarkets and restaurants. In addition, students develop a job search portfolio and practice job interviews. || AUTHOR: Laura Rutmanis, St. Paul ABE