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 Spring 2020
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart4549T2:00 pm - 4:10 pmDavis JB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50211.00Ended2423101/14-03/103/10/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart4552F8:00 am - 10:10 amFortkamp HB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Ended2421301/17-03/133/13/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart7026M8:00 am - 10:10 amCason JB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Add Code Needed2425003/23-05/115/11/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart5230M8:00 am - 10:00 amKaldunski SB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Restricted51405/11-05/11 Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 Credit by Exam.