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CFSP Course Outline

The Certified Food Service Professional course is comprehensive and covers the areas listed below.

Topics Covered:

The Foodservice Industry - An Overview


Distribution Within the Foodservice Industry


Facility Design


Utilities - Basic Design Considerations

  Approval Agencies
  Food Safety and Health Concerns
  The Receiving and Storage Areas
  Food Preparation - A General Overview
  Cook Chill Systems
  Kitchen Design Equipment Considerations
  The Service Area and its Primary Function
  "Front of House"/"Tabletop" Design Considerations
  Effective Dishwashing Operations
  Bakery Equipment and Supplies