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Cascade Culinary Institute Restaurant Industry Survey
1.

Are you interested in having you or your staff take "Professional Certification" courses that are non-credit based and offered in a mini-seminar format?
Yes
No
  • Comment:

  • 500 characters left.
2.

Would you or your staff be interested in attending a seminar series that will award a certification from the Federation of Dining Room Service Professionals?

Certifications include Apprentice, Associate, Professional and Master Server.

Yes
No
  • Comment:

  • 500 characters left.
3.

Would you or your staff be interested in attending a seminar series that will award a certification from the Wine and Spirit Education Trust?

Certifications include an Introductory, Intermediate and Advanced level.
Yes
No
  • Comment:

  • 500 characters left.
4.

Would you or your staff be interested in attending a seminar series that will award a certification from the National Restaurant Association?

Certifications include ServSafe and ServSafe Alcohol.
Yes
No
  • Comment:

  • 500 characters left.
5.

Would you or your staff be interested in attending a seminar series that will assist in the preparation of certification via the American Culinary Federation.

Certifications include Certified Culinarian, Certified Sous Chef, Certified Cehf de Cuisine, Certified Executive Chef, Certified Pastry Culinarian, Certified Working Pastry Chef, Certified Executive Pastry Chef.
Yes
No
  • Comment:

  • 500 characters left.
6.

Would you or your staff be interested in attending a seminar series that will award a certification from the National Safety Foundation?

Certification would include Hazardous Analysis Critical Control Point (HACCP).
Yes
No
  • Comment:

  • 500 characters left.
7.

Would you or your staff be interested in attending a seminar series that will provide additional training on hospitality industry supevision, communication and leadership skill development?
Yes
No
  • Comment:

  • 500 characters left.
8.

Would you or your staff be interested in attending a culinary teamwork development series with an "applied culinary learning experience?

Yes
No
  • Comment:

  • 500 characters left.
9.

Would you or your staff be interested in attending brewery management courses that would result in a state certification (beyond the hobby level)? This would cover the production and business aspect of brewer management.

Yes
No
  • Comment:

  • 500 characters left.
10.

Is your organization in a position to pay for non-credit professional development manager or employee training at the Cascade Culinary Institute?
Yes
No
  • Comment:

  • 500 characters left.
11.

Please provide any additional comments that will enable Cascade Culinary Institute and the COCC Community Learning Department provide support to your organizations (and individual) professional development needs.
 

50 characters left.