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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.
Recommended Preparation:Eligibility for ENGL 100 or ESL 100
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Fee:$4.00
Grading Type:Grade Only
Sections listed are for
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart4549F8:00 am - 10:10 amPiccin CB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Ended2420401/19-03/163/16/2018Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart4552M6:00 pm - 8:10 pmPraplan RB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50211.00Ended2422201/22-03/263/26/2018Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart7026F9:00 am - 11:10 amChesko KB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Ended24141003/30-05/185/18/2018Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart5230F9:00 am - 11:00 amCason JB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Restricted51405/18-05/18 Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 Credit by Exam.