Adult Career Pathways Resources
Food / Restaurant
Certified Food Protection Manager
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
Culinary / Restaurant Management Bridge Semester 1
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
Culinary / Restaurant Management Bridge Semester 2
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
FOOD SAFETY: Ensure you are teaching up-to-date information
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.
Introduction to Food Handling
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
Kitchen Manager Certification
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
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