Two classes of students from Pioneer Valley High School Culinary Arts 2 recently took a field trip to Santa Maria’s Olive Garden to learn how restaurants handle food production and receive ServSafe Food Handlers Certificates. certificate) and see first hand if it helps to get it.
At Olive Garden, I was able to watch chefs create soups and sauces from scratch, use ServSafe food safety standards, observe restaurants, and inspect required food safety elements.
“Going to Olive Garden gave me an idea of how an eatery works. Seeing how the kitchen works is a great perk and learning how to work with customers. was great for social skills,” said Carlos Bustamante Fierro, Senior at PVHS. Press release.
The tour was led by Olive Garden General Manager Leonardo Rodriguez, who has been with the company for 24 years. Afterwards, the students enjoyed a lunch of spaghetti, salad and breadsticks from Olive Garden.
The certificate is valid for three years and includes tests on a variety of key safety standards that must be adhered to in food facility kitchens, said Jen Montanes, family and consumer science teacher at Panther Culinary Arts. increase.