CHEF 1305 (NT) - Sanitation and Safety

Semester Credit Hour(s): 3 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 0300
Fees: Course fee: $55 High Demand Program fee: $10 per credit hour When Offered: F Coordinating Board Approval Number: CIP 12.0503