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About the CFSP Program

Are there different levels of CFSP
There are three levels of achievement in the CFSP program. You advance naturally through the levels of certification as you earn the required number of points.

  • Level III: 35 (minimum number of points required to take the CFSP exam) to 54 points accumulated
  • Level II: 55 to 74 points accumulated
  • Level I: 75+ points accumulated

CFSP Fees (ALL COST IN SGD)

  • CFSP Product Package (includes application fee, textbook, overview seminar and exam): $550/person
  • Application Fee (a la carte, includes exam): $400/person
  • CFSP Textbook, An Introduction to the Foodservice Industry: $300/book
  • CFSP Overview (a la carte, no exam): $200/person
  • CFSP Exam Re-take: $25/person

Maintenance of Certification (ALL COST IN SGD)

  • Pay dues ($50 every two years)
  • Participate in any point-earning activity(ies) each year.
  • Only two points are required to maintain your certification during each two-year cycle
  • There is no limit to how many points you can earn.

Topics covered by the Equipment & Supplies Overview Seminar
The seminar is based on the contents of the CFSP textbook, An Introduction to the Foodservice Industry.

Chapter 1
The Foodservice Industry—An Overview

Chapter 2
The Channels of Distribution Within the Foodservice Industry

Chapter 3
Foodservice Facility Design

Chapter 4
Utilities—Basic Design Considerations

Chapter 5
Kitchen Ventilation—Basic Design Considerations

Chapter 6
Approval & Third-Party Testing Agencies

Chapter 7
Food Safety & Sanitation

Chapter 8
Food Production—A “Process” Overview

Chapter 9
Receiving & Storage Design & Equipment

Chapter 10
Ingredient Preparation—Equipment Considerations

Chapter 11
Cooking Equipment—Types, Sizes, Applications & Specification Considerations

Chapter 12
Bakery Operations, Equipment & Supplies

Chapter 13
The Service Area—Where Food, Beverages & Service Come Together

Chapter 14
“Front-of-the-House” Design Considerations

Chapter 15
Effective Dishroom Operations & Equipment

Chapter 16
Cook-Chill Production Methods, Systems & Specialized Equipment

Chapter 17
Specialty Markets & Their “Special” Equipment & Supplies Requirements

Chapter 18
Smallwares

Chapter 19
New and Emerging E & S Technology

 

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