Food Service Assistant

HR-Functional Job Title

Food Service Assistant

Department Job Title

Assistant Cook
Assistant Baker
Dining Services Specialist

Requirement

Performance Evaluation: Current, satisfactory (annually)

Approved Learning Opportunities

Academic Courses

Our list of academic courses is approved for all job enrichment participants in any curriculum. If you complete similar courses, of similar title, at other institutions, we can review them for possible approval.

Below you can find additional, curriculum-specific academic courses that we have approved.

Additional Courses

KNH 101: Introduction to Food Science: 24 points
KNH 102: Fundamentals of Nutrition: 24 points
KNH 201: Meal Management: 24 points
KNH 305: Introduction to Food Systems Management: 24 points
KNH 307: Food Systems Operations: 24 points

American Culinary Federation

ACF CRT 3025 Culinary Sanitation and Safety: 33 points

American Management Association Self-Study Courses

A Manager's Guide to Human Behavior: 20 points
Asserting Yourself at Work: 10 points
Becoming a Manager: 10 points
Coaching for High Performance: 10 points
Communication Skills for Managers: 20 points
Delivering Knock Your Socks Off Service: 20 points
First Line Supervision: 20 points
Getting Assertive: 20 points
How to Manage Conflict in the Organization: 20 points
How to Manage Training: 20 points
How to Manage Your Priorities: 10 points
How to Sharpen Your Business Writing Skills: 20 points
Interpersonal Communication Skills in the Workplace: 10 points
Interpersonal Negotiations: 20 points
Leadership Skills for Managers: 20 points
Listen and Be Listened To: 10 points
Managing and Achieving Organizational Goals: 10 points
Planning and Leading Productive Meetings: 20 points
Planning and Managing Change: 20 points
Practical Problem-Solving Skills in the Workplace: 10 points
Presentation Success: 10 points
Successful Project Management: 20 points
Taking Control with Time Management: 10 points

CE Direct

Accountability in the Food Service Department (RD62): 12 points
Alternative and Integrative Nutrition (RD64): 12 points
Beetroot Juice and Dietary Nitrates (RD150): 1 point
Cancer Risk Reduction (through diet) (RD66): 10 points
Carbohydrate Requirements for Exercise (RD04): 2 points
Celiac Disease Demands a Lifelong Gluten-Free Diet (RD386-60): 1 point
Childhood and Adolescent Nutrition (RD69): 8 points
Creative Management (RD74): 6 points
Cultural Competency (RD05): 3 points
Dietary Fiber and Cholesterol Reduction (RD06): 2 points
Dietetic Diversity (RD76): 8 points
Eggs Re-evaluated (RD142): 1 point
Enhancing Productivity in Foodservice (RD79): 6 points
Evolution of Foodservice (RD143): 1 point
Fats, Fatty Acids and Their Role in Health and Disease (RD23): 1 point
Food Gone Bad CE459): 1 point
Food Purchasing (RD84): 5 points
Food Safety and Protection (RD81): 6 points
Foodservice Cost Containment (RD82): 6 points
Foodservice Productivity (RD83): 5 points
Functional Foods, Part 1 (RD85): 10 points
Functional Foods, Part 2 (RD86): 12 points
Gluten-free Ancient Grains (RD184): 1 point
Gluten-Free Labeling (RD60206): 1.5 points
Green Tea New Benefits (RD10): 3 points
Implementing HACCP (RD92): 6 points
Keep It Clean Hand Hygiene (RD568): 1 point
Lactose Intolerance (RD183): 1 point
Monosodium Glutamate (RD42): 1 point
New Norovirus Strain Spreads Acorss U.S. (RD453): 1 point
Nondiet Weight Management (RD97): 7 points
Nutrition and Immunity: Immune Components and Nutrients (RD99): 12 points
Nutrition for Young Athletes (RD105): 10 points
Nutrition Quackery (RD112): 8 points
Optimal Nutrition for Athletes (RD138): 1 point
Pediatric Food Allergies (RD164): 1 point
Probiotics and Prebiotics (RD03): 1 point
Selecting Food Service Equipment (RD125): 6 points
Sustainability, Nutrition, and Health (RD53): 4 points
The Future of Foods (RD157): 9 points
The Vegetarian Teen (RD317-60): 1 point
Understanding and Preventing Foodborne Illness (RD19): 2 points
Using Protein to Maximize Athletic Performance (RD152): 1 point
Vegetarian Nutrition (RD132): 8 points
Vitamins as Antioxidants in Preventative Medicine (RD25): 1 point
Weight Management: Facts Not Fad (RD585): 1 point

Educational Institute

Managing Service in Food and Beverage Operations: 24 points

HELM

Good Allergies and Intolerances: 15 points
In Defense of Food: 10 points
Techniques of Healthy Cooking: 10 points

Individual Development Workshops

Classified staff may complete any of the following workshops for job enrichment points:

Presentation Skills: 7 points
Microsoft Excel 2013 Basic: 6 points
Microsoft Excel 2013 Intermediate: 6 points
Microsoft Excel 2013 Advanced: 6 points
Microsoft Access 2013: 6 points

ISCA

Customer Service Certification: 9 points

Non-Academic, University-Sponsored Learning Opportunities

The non-academic, university-sponsored learning opportunities can change from year to year. As a result, the points you can earn from completing them varies. Please contact your Job Enrichment Administrator for the points awarded for each of the following.

Confucius Institute Training: Conversational Chinese Class I
Confucius Institute Training: Conversational Chinese Class II
Confucius Institute Training: Basic Chinese Culture
Confucius Institute Training: Understanding MU Chinese Students
Disability Awareness Training
Green Zone Training
Mental Health First Aid
M.I.A.M.I. Women in Leadership Symposium
Safe Zone Training
SATSS Annual Conference

Skillport

Skillport offers extensive online learning opportunities, sponsored by Human Resources Staff Development.

TPC Courses

TPC 376 Energy Conservation Basics: 8 points