Course Description
Students will obtain an understanding of standards for sanitation that are applicable to all aspects of food service and food industry operations. The course covers microbiology and foodborne illnesses, sanitizing equipment and facilities, pest control, HACCP and protecting food during preparation, storage and service. An extensive unit on safety will be included. Students earn the SERV-SAFE certificate. SERV-SAFE certification is required to work in the production kitchen and continue in the Culinary Arts program.
Min
1.5
School
School of Business, Humanities and Social Science
Division
Division of Business