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

Sect Days Hours Instructor Location Room Units Status Total Seats Current Enrollment Seats Remaining Date Begin/End Date Final Exam Books 4552 M 6:00 pm - 8:10 pm Praplan R B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 5020 1.00 Ended 24 22 2 01/14-03/25 3/25/2019     The above section has a mandatory orientation for new students on 1/14 from 8-9:30pm in room 4929, Cafe Dining Room. 4549 F 8:00 am - 10:10 am Piccin C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 5020 1.00 Ended 24 20 4 01/18-03/15 3/15/2019     The above section has a mandatory orientation for new students on 1/14 from 8-9:30pm in room 4929, Cafe Dining Room. 7026 F 9:00 am - 11:10 am Piccin C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 5020 1.00 Ended 24 18 6 03/29-05/17 5/17/2019     The above section has a mandatory orientation for new students on 3/29 from 11am-12:30pm in room 5020. 5230 F 9:00 am - 11:00 am Burgett C B. Robert Burdo Culinary Arts Center, Santa Rosa Campus 5020 1.00 Restricted 5 1 4 05/17-05/17 5/17/2019     Credit by Exam.