CUL 130 - Sanitation and Safety2 Cr.
Contact Hours Per Week: 2 Lec.
This course will be the first formal introduction to the most important aspect of food preparation: sanitation. Sanitation involves protecting the public health through proper employee personal hygiene, purchasing, storing and cooking, and storage of leftovers. Sanitation and proper food handling are critical factors contributing to a professional kitchen. The health aspect of this course will include the prevention of disease through food by bacteria, parasites, insects and rodents. The course will also be concerned with the operating methods of ware-washing according to public sanitary codes. Another area of the course will discuss the proper housekeeping methods of food preparation and related food areas. The Food Code and HACCP system will also be studied.
Usually offered Fall and Spring semesters
Click here for the Winter 2020 Class Schedule
Click here for the Spring 2020 Class Schedule
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