Full course description
ServSafe Food Manager Certification Course
Every food service establishment in Arizona must have at least one employee who holds a ServSafe Manager Certification. This non-credit ServSafe Manager training teaches critical functions of food safety and sanitation throughout the flow of food into and out of the food service establishment. This includes personal hygiene, cross-contamination, time and temperature control, allergens, food safety management systems, training, and more. At the conclusion of the course, students will be ready to take the ServSafe Manager certification exam. There are 90 questions on the exam and a score of 70% or higher is required to earn the certificate. This exam will be proctored by the course instructor. It is recommended that students utilize a laptop computer to take the exam in order to receive immediate results.
This program is offered in partnership with the Mesa Workforce Development Center. Visit nau.edu/mwdc to learn more!
Course Modality: This course is offered self-paced online.
Course Instructor: John Deflieze
Course Time: There is not a scheduled class time for this course. After completing your registration, you will have three months to complete the course content. The course is entirely online and self-paced so you can complete the content at your own convenience within the three-month time frame.
Exam Location: Scottsdale Community College, University Center Building, Room 103
Upcoming Exam Dates: Oct 14, Oct 26, Nov 16, Nov 25, Dec 7, Dec 16
All exams will be administered between 10:00 a.m. and 2:00 p.m. The proctor will provide a short 30-45 minute review of the course content before the exam begins.
Cost: $79; includes test, proctor, and location fee. $35 if a retest is required.
Course Materials: It is strongly recommended that you purchase the course textbook. The ServSafe Manager Coursebook 8th Edition without answer sheet ($91.50) is preferred. If it is not available, the ServSafe Manager Coursebook 7th Edition without answer sheet ($50.50) is acceptable.
Students do not need to purchase an exam answer sheet or code, these will be provided when you take the exam.
For more information, contact ContinuingEd@nau.edu.
John Deflieze earned a bachelor’s degree in Hospitality Management from Sullivan University in Louisville, Kentucky, and completed his MBA in Hospitality Management at Colorado Technical University. Chef Deflieze has taught at the Le Cordon Bleu College of Culinary Arts in Scottsdale and the University of Delaware. Prior to teaching, he held various positions, from Saucier to Executive Chef, at local resorts and restaurants in Scottsdale, Arizona. Additionally, he serves as a personal chef for clients who enjoy fine gourmet dining. He has taken courses in international food preparation in Italy and Ottawa, Canada, and is certified by the American Culinary Federation and the National Center for Competency Testing. Chef Deflieze is a two-time recipient of the Crystal Apple Award and the L’Espirit d’Excellence Award, and has been nominated for Educator of the Year. His mission is to impart his passion for cooking to his students, encouraging them never to be satisfied with their achievements and to always continue learning. Through his teaching, he aims to pay back and express gratitude to all the great chefs who taught and mentored him.
ACCESSIBILITY
Professional disability specialists are available at Disability Resources to facilitate a range of academic support services and accommodations for students with disabilities. If you have a documented disability, you can request assistance by contacting Disability Resources at 928-523-8773 (voice), 928-523-8747 (fax), or dr@nau.edu (e-mail)