Important: COVID-19 Updates

Welcome to the Fall 2020 Semester from HCCC President Dr. Chris Reber (September 2, 2020)

Click here for Video


Mission, Vision and Values Memo (September 30, 2020)

State of the College Address, Fall 2020 College Service Day (August 26, 2020)

Checking In, and an Update (August 14, 2020)

OSHE Restart Plan (July 22, 2020)


To get the latest updates, visit our Return to Campus Task Force page.


For a Healthcare Questionnaire (required before entering any HCCC facility), please click here.


    • CAI-115 : Food Sanitation & Culinary Principles

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Culinary Arts
      Prerequisites:
      None
      Corequisites:
      None
      Credits:
      3
      This course introduces students to the principles of conduct and employment in the food service industry, coupled with sanitation concepts in the operation of a food service establishment. Professionalism, ethics, conduct, and employment opportunities during and after completion of a degree are discussed. Personal hygiene, fire safety regulations, including state and federal laws pertaining to the handling of food products are studied. This course prepares students for a nationally recognized ServSafe certification exam provided by the National Restaurant Association Educational Foundation (NRAEF)