CUL 100 - Sanitation/HACCP

Credits: 2

Description
Theory and practice of Culinary Sanitation. Course covers proper food handling techniques, food borne illness prevention and introduction to “Hazard Analysis Critical Control Point” method of kitchen operations. Meets standards of National Sanitation Certification.

Student Learning Outcomes

Understand the basic concepts of food service sanitation.
Understand the practices necessary to prevent food borne illness.
Understand and demonstrate proper hygiene.
Demonstrate knowledge of HACCP procedures.
Understand cause and prevent methods pertaining to food borne illness.

Prerequisite: None
Corequisite: None

Graded: Letter Grade