CUL 140 Sanitation for Culinarians

This course focuses on the safe and sanitary operation of a restaurant and pastry shop and, using the Hazard Analysis Critical Control Point System (HACCP), focuses on the safe and sanitary purchasing, receiving, storing, cooling, and reheating of meats, produce, seafood, and baking ingredients (flours, fruits, dairy products, thickeners) to prevent food borne illness. The course centers on a nationally certified course sponsored by the National Restaurant Association and culminates in a standardized exam and the awarding of the ServSafe certificate.  It also meets one of the mandatory requirements for certification in the American Culinary Federation (ACF). Two lecture hours per week. Instructional Support Fee applies. 2 credits  Fall; Day only
2 credits
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