ServSafe Manager Training Program
ServSafe Examination & Classes
Choose from one of our many public classes held. We provide a comfortable Chef driven course with practical experience. We provide all materials for the classes and exams including practice tests and a study guide. (2-day class add $50 per person – Ohio only)
Full Day Instruction w/ textbook and study guide
(Includes all class materials and exam)
Full Day Instruction w/ study guide only
(Includes all class materials and exam)
(Includes exam, study guide and bubble sheet)
Proctored Exam at our office
(M – F 10am to 3pm)
Proctored Exam at your location
(plus mileage and travel time)
Public Servsafe Class Discounts
This is a value for businesses that have a need for numerous food safety certifications. Sign your people up and our system will automatically discount your purchase for multiple registrations for one transaction. You can choose to send any of your people to any of our publicly held classes. You must register all students for the class's dates at the time of purchase. All your Servsafe books are shipped to you to one location, so your team can begin to study for their certification exam. (2-day class add $50 per person – Ohio only)
|5 or more student discount||(with study guide only) $10||(with book) $20|
|10 or more student discount||(with study guide only) $15||(with book) $25|
|15 or more student discount||(with study guide only) $20||(with book) $30|
|20 or more student discount||(with study guide only) $25||(with book) $35|
Private ServSafe Class Pricing
A perfect fit for larger organizations and groups that want to have our team come out to your location. You provide the space and refreshments and we will do the rest. The fee per student includes examination materials, books shipped ahead of time to study and instruction. (10-person minimum charge) - (2-day class add $50 per person – Ohio only) (prices are per person)
Servsafe Managers Food Safety Certification
|10 or less||(with study guide only) $135||(with book) $150|
|11 to 20||(with study guide only) $125||(with book) $140|
|21 to 30||(with study guide only) $115||(with book) $130|
|31 to 40||(with study guide only) $105||(with book) $120|
|41 to 50||(with study guide only) $100||(with book) $115|
|51+||(with study guide only) $95||(with book) $110|
|Extra Book with answer Sheet||$80 ea|
Servsafe Alcohol Safety Certification
|Fee per student with book||$65|
|Extra Book with answer Sheet||$25 ea|
Servsafe Food Handler Safety Certification
|Fee per student with book||$35|
|Extra Book with answer Sheet||$6 ea|
|Travel Time (any travel necessary from our home office)||$40 hour|
|Mileage (any travel necessary from our home office)||$.55 per mile|
|Overnight (any travel requiring overnight stays)||$150 per night|
Our Program Features
Offered at a lower cost than competing programs, the all-inclusive price covers course materials and exams
While our classes are currently held in convenient central locations, we have the capability to bring our certification course to your area for easier staff access.
Participants are seated in a comfortable setting while professionals guide them through the necessary knowledge for certification.
Our Top Instructors
Shawn Kohlhaas – Main Principal / Consultant
Chef Shawn Kohlhaas, a seasoned 30 year veteran of the food service industry, has been leading the way in new and fresh approaches in the culinary field. His passions have been in farm-to-table i…
Cody Clements – Chef Instructor / Consultant
Chef Cody Clements has an extensive background in the culinary industry. While studying history at the University of Arkansas, he worked in the front of the house at various restaurants, and developed…
Jason Maday – Food Safety Instructor
Chef Jason Maday has over two decades of experience in the food and culinary education industries. He graduated from the Culinary Institute of America in Hyde Park, New York, and has since worked in …
Chef Shawn Kohlhaas, a seasoned 30 year veteran of the food service industry, has been leading the way in new and fresh approaches in the culinary field. His passions have been in farm-to-table initiatives with an emphasis on local organic and sustainable practices.
At age 20, Shawn apprenticed under Master Chef Karl Wenzel and quickly absorbed the nature of the restaurant culture found along the eastern seaboard. Shortly after, Shawn and his father founded and created the Mountain Creek Tavern Restaurant. For seven years they masterfully executed a fine dining experience in a country setting with a menu focused on local and indigenous ingredients.
After selling the business, Shawn moved on to be the Food Consultant of Lowe’s Foods. There, he sharpened his retail knowledge until he was offered the prestigious position of Executive Chef for NASCAR. Here, he was responsible for the dining needs of all officials and executives on the NASCAR circuit. This opportunity challenged him to source everything from linens and china to food and localized specialty items for races which were in different locations every week.
Shawn moved to Grand Rapids, MI in 2004 where he found a new frontier in food culture. He quickly became the Regional Culinary Services Manager for the Unidine Corporation. With Unidine, he helped guide many culinary aspects for over 180 food service accounts from small retirement communities to multi-conceptual hospitals. He was able to institute high sanitation standards from his extensive training as a ServSafe Instructor and Proctor.
Main Principal and Lead Consultant for Culinary Cultivations.
President for the Greater Grand Rapids American Culinary Federation
Chairman of the food safety advisory board for the Kent County Health Department
Host of The Local Feed show on WYCE 88.1 FM Grand Rapids MI
One of 20 instructors of over 10,000 instructors to help develop the Servsafe materials and program
Culinary Chair of the West Michigan March of Dimes Signature Chefs Charity Event
2013 ACF Professional Chef of the Year for Grand Rapids
2014 ACF Chef of the Year for Grand Rapids
2016 GRAPE Award for Excellence in the Culinary Field for The Grand Rapids Area Professionals for Excellence
Chef Cody Clements has an extensive background in the culinary industry. While studying history at the University of Arkansas, he worked in the front of the house at various restaurants, and developed an affinity for the kitchen. His cousin, a chef in Chicago, sparked his interest in becoming a chef and Cody moved on to the world of food at Grand Rapids Community College, where he studied culinary arts. Cody has worked in several kitchens, including Acqualina in Chicago and The 1913 Room, Cygnus 27, The Electric Cheetah in Grand Rapids, and Osgood Brewing in Grandville, where he held the position of Executive Chef.
During his time at Acqualina, the restaurant received a write-up in the New York Times food section. Cody developed as a cook at Acqualina under his Chef Mentor Adam Tanner, who also hails from West Michigan.
Cody loves to travel, and his passion for cooking extends into his home life. He can often be found in the kitchen whipping up dinner for this wife, when he’s not golfing or playing baseball. He has had his own consulting and personal chef business for eight years, and hopes to one day open his own restaurant in downtown Grandville.
Chef Jason Maday has over two decades of experience in the food and culinary education industries. He graduated from the Culinary Institute of America in Hyde Park, New York, and has since worked in places like the Williamsburg Inn in Virginia, Turtle Bay at Caneel Bay, St. John, U.S. Virgin Islands, and Blackberry Farm in Tennessee.
Jason took the skills he honed throughout his various positions and began sharing them with others when the opportunity arose to teach a vocational culinary arts class at South-Doyle High School in Knoxville, Tennessee. For four years, Jason trained teenagers at South-Doyle, helping them to start their own journeys into the culinary world.
In 2005, Jason moved to Traverse City with his family. While there, he began working with the Traverse Area Catholic School system to start a new farm-to-table lunch program for students. The focus of the program was to avoid heavily processed lunches and move toward more natural and healthier food produced in house, utilizing as many whole foods and local foods as possible. Programs such as this not only allow students to eat healthy while in school, but can also teach them to maintain this habit throughout their lives.
Recently, Jason has returned to the high school classroom. He works with students interested in culinary arts at St. Francis High School and also periodically offers adult cooking classes. Jason is the Dining Room Manager at The Cook’s House, a local sustainable restaurant in Traverse City that is known for being in the top of its class when it comes to artisanal dining.
Jason will now utilize all his cooking and teaching experience, industry knowledge and passion for culinary education as a part of the Culinary Cultivations team, teaching ServSafe certification courses as well as working as the North Michigan consultant for the company.