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Course Detail: ServSafe Food Handlers Certification
In this class, students will learn proper food handling skills, safety standards, and food-safety management systems to prevent food-borne illness. This course fulfills the certification requirement for working in the food industry and prepares students for the ServSafe Food Protection Manager Certification exam. Certification is valid statewide for five years and satisfies the food handler requirement. Required text: ServSafe Manager, 6th Edition. A scantron sheet is included in the book and this sheet is required to take the exam on the last day. Cost of the book with scantron sheet is $87.25 and can be purchased at the COCC Bookstore. NOTE: Please keep your receipt and DO NOT OPEN THE BOOK until the class has been confirmed, as it cannot be returned if opened. Students will receive an email a week before the first class with pre-study and reading information.

Session Detail: (seats remaining)
Schedule: Class meets Friday, 5/11 from 4:00 to 6:00 pm, Saturday, 5/12 from 9:00 am to 1:00 pm and Sunday, 5/13 from 9:00 to 11:00 am.
Times: 04:00pm - 06:00pm
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Price: CLASS PRICE : $79.00

Instructors
Name Additional Resources
Samuel La Duca
Samuel La Duca
Biography: Sam has worked in the restaurant industry since 1984 and in post-secondary education since 2011. He holds an Associate's Degree in Hospitality Management from Valencia College and a Bachelors and Master's Degree in Business Management from Western Governors University. A passion for hospitality runs in the La Duca family. When his family relocated from New York to Boca Raton, Florida to pursue the restaurant business, Sam was introduced at the tender age of 11 to all facets of food service. He assisted in opening two seafood restaurants in south Florida. He obtained his Associate of Science Degree in Hospitality Management from Valencia College in Orlando, while working for the Walt Disney Company specializing in Food and Beverage.

Sam relocated to Oregon with his family in 2004, progressing with employer Red Robin from Server to General Manager. He believes successful food service depends on developing strong connections with guests and exceeding their dining expectations. Due to his background in dining room service, customer engagement, combined with his strong history in restaurant operations, Sam provides instruction at COCC Cascade Culinary Institute in the areas of dining room service, supervision and human relations, menu composition and analysis and Mixology. He holds the following certifications: Hospitality Educator - FDRP, Oregon Q-Care Customer Service, Certified Trainer - Allergy Safe Certification - Spot Check, First Aid / CPR Certified - American Red Cross, Certified Alcohol Server Instructor - Oregon Liquor Control Commission and Certified ServSafe instructor and Proctor - National Restaurant Association Educational Foundation.
Samuel La Duca

Facility Detail
COCC Cascade Culinary Institute
CUL 118
2555 NW Campus Village Way
Bend, OR 97703

Cancellation Policy
Students must cancel by contacting our office via phone: (541) 383-7270 or email: ceinfo@cocc.edu. Cancellations received 5 days prior to the start of the class will receive a full refund. Full refunds are also issued for classes cancelled by COCC. Refunds will be issued back to your card or in the form of a check and mailed within two weeks of the cancellation date if paid by check or cash. Failure to participate in a course or program does not result in a refund. Exceptions to the general refund policy are noted in the course descriptions on our website and in the printed schedule. If you have any questions, please call us at (541) 383-7270.