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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
Grading Type:Grade Only
Sections listed are for
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart1005T2:00 pm - 4:10 pmCason JOnlineOnline1.00Ended2420408/18-10/1310/13/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart2112W11:30 am - 1:40 pmPiccin COnlineOnline1.00Ended2419508/19-10/0710/7/2020Click here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
Add section to cart0515 OnlineFortkamp HOnlineOnline1.00Ended2418610/12-12/06To Be ArrangedClick here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 The above section is VA Approved
Add section to cart1904T2:00 pm - 4:00 pmKaldunski SOnlineOnline1.00Restricted50510/13-10/13 Click 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 cart2843 OnlineBurgett COnlineOnline1.00Restricted2415910/26-12/20To Be ArrangedClick here for availability at the SRJC bookstore  Click here to see if the library has a copy of your textbook
 The above section is offered at the county jail and is restricted.