FAB 102 - Sanitation for the Food Service Industry

Credits: 2

Description
Designed to provide an overview of the theory and practice of food safety and sanitation for food service operations. Emphasis is placed on methods that help an operation prevent foodborne illness outbreaks. Students have an opportunity to earn a ServSafe Food Protection Manager Certification.

Please Note: Students completing the AAS Culinary Arts need to complete FAB 102 before the end of their first semester if they wish to enroll in culinary lab courses except for CUL 110.

Student Learning Outcomes

Evaluate a food service operation’s sanitation practices using ServSafe standards.
Categorize the causes of foodborne contamination.
Apply HACCP to restaurant food production.
Correlate management solutions with specific causes of food contamination.

Prerequisite: None
Corequisite: None

Graded: Letter Grade