CHEF 1205 (NT) - Sanitation and Safety

Semester Credit Hour(s): 2 Lecture Hour(s) Each Week: 2 Lab Hour(s) Each Week: 0

A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. To complete this course successfully, the student must pass the ServSafe Manager’s Certification Test. To advance to the Culinary Management Certificate, the student must have a C or better in this course.
Prerequisite(s): Must be eligible to enroll in ENGL 0307 and MATH 0307
Fees: Course fee: $45. Coordinating Board Approval Number: 12.0503