The New Jersey Restaurant & Hospitality Association First Start Program was designed with the needs of the industry in mind.
The program is an 8-week training program consisting of 2 levels that ensure your restaurants are fully supplied with skilled workers, and helps skilled workers obtain employment.
Level 1 consists of basic skills a person would need to work as a simple prep cook. To pique the interest in the course, we have also incorporated introductory culinary classes, and to help the students learn to read recipes, we have incorporated production lists, recipes, and measurements into virtually every class.
Level 2 is a class which would essentially train students to have the skills they need for working a line. The level 2 class also teaches the ServSafe Manager training as well as ServSafe Allergen to ensure your employees know and understand how important allergen safety is. The level 2 course also requires students to gain work experience as part of the lessons. This is imperative in teaching the students the importance of efficiency and quickness in the restaurant industry.
Each level requires the student to pass the written and practical exams to move forward. At the completion of both levels, the student will have a ServSafe Food Manager Certificate, a ServSafe Allergen Certificate, and an industry-recognized certificate from the New Jersey Restaurant & Hospitality Association.
5 Credentials Desired by Employers
- ServSafe® Food Handler
- ServSafe® Food Safety Manager
- ServSafe® Allergens
- Certiﬁcate of Completion for FirstStart Level 1: Prep Cook
- Certiﬁcate of Completion for FirstStart Level 2: Line Cook