Connor Barlow

Completed the ServSafe Food Allergen and Food Handlers courses from the Educational Foundation of the National Restaurant Association. Exposed to the prep and preparation of main entrées, salads, meats, vegetables, pastas, soups and sauces, breads, and desserts; dining room and banquet setup, commercial dishwashing, and customer service/wait and host functions. Hands-on training in The Pine Cove; a student operated 70 seat table restaurant. Successful completion 30 weeks of hands-on training on-site for a large quantity dormitory cafeteria serving up to 150 individuals daily. Training focused on health code compliance, sanitation and safety policies and processes. Coursework in culinary math; recipe choice/prep, meal planning and inventory.