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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 or appropriate placement based on AB705 mandates
Repeatability:Two Repeats if Grade was D, F, NC, or NP
Fee:$4.00
Grading Type:Grade Only
Sections listed are for Fall 2021
 SectDaysHoursInstructorLocationRoomUnitsStatusTotal SeatsCurrent EnrollmentSeats RemainingDate Begin/EndDate Final ExamBooks
Add section to cart1005M3:00 pm - 5:10 pmPiccin CB. Robert Burdo Culinary Arts Center, Santa Rosa Campus50201.00Ended1011008/16-10/1110/11/2021Click 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 cart0515T2:00 pm - 4:10 pmMushet COnlineOnline1.00Ended24141008/17-10/0510/5/2021Click 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 cart2112 OnlineFortkamp HOnlineOnline1.00Add Code Needed3034010/18-12/10To 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 SOnlineOnline1.00Restricted51410/05-10/05 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.
 The above section is VA Approved