Schedule of Classes

CUL 250

Sanitation and Safety

Description:

The basic principles of food safety and sanitation and the application of these principles in a food service operation. Includes instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, development of a comprehensive cleaning and sanitizing program to prevent foodborne illnesses, and basic concepts of workplace safety. Upon completion students will be prepared to take a nationally recognized exam.

Prerequisites/Corequisites:

N/A

Recommended Preparation:

Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Transferability:

N/A

C-ID:

N/A

Repeatability:

Two Repeats if Grade was D, F, NC, or NP

Fee:

$4.00

Grading Type:

Grade Only

See Course Outline

See Academic Plan