Santa Rosa Junior College
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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 Fall 2019
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart2112M6:00 pm - 8:10 pmFortkamp HB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Add Code Needed2428008/19-10/1410/14/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart0515T8:00 am - 10:10 amPraplan RB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Closed2429008/20-10/0810/8/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart1904M8:00 am - 10:00 amBurgett CB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Restricted50510/14-10/1410/14/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 The above section is for credit by exam.
Add section to cart1005M8:00 am - 10:10 amCason JB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Closed2429010/21-12/1612/16/2019Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook