• CAI-113 : Food Service Sanitation

    Academic Level:
    Undergraduate
    Department:
    Culinary Arts
    Subject:
    Culinary Arts
    Prerequisites:
    None
    Corequisites:
    None
    Credits:
    2
    An introduction to the application of sanitation concepts in the operation of a food service establishment. General kitchen safety, pest management, and crisis management are discussed. Personal hygiene, fire safety regulations, including state and federal laws pertaining to the handling of food products are stressed. This course includes a nationally-recognized ServSafe certification exam provided by the Educational Foundation of the National Restaurant Association. Stewarding functions are also required for this course.