Master Syllabus

Food Service Sanitation

I. BASIC COURSE INFORMATION

  1. Course Title: Food Service Sanitation
  2. Course Number: CUL220
  3. Course Name: Culinary Arts
  4. Credit Hours: 2
  5. Semesters Offered: Spring
  6. Prerequisite: COM 021

 

II. COURSE DESCRIPTION

Food Sanitation and Safety is an industry-driven course. Students will learn about sanitation and HACCP (hazardous analysis critical control point), as well as safety in the workplace. This course will prepare the student for the sanitation certification which will be administered at the end of the course.

III. RATIONALE OF COURSE

Food service workers must remain current with changes in industry standards. This course will prepare those workers to recognize and use the newest forms of sanitation and food controls.

IV. COURSE COMPETENCIES

  1.  Identify critical control points
  2.  Describe the implementation of a HACCP system
  3.  Identify foodborne microorganisms and related foodborne illness
  4.  Perform proper hand washing and other personal hygiene
  5.  Describe the proper time/temperature controls in the food service industry
  6.  Outline proper receiving and storage of food products
  7.  Describe and identify design and construction of food service equipment and facilities
  8.  Identify and classify sanitizers and cleaners
  9.  Describe the proper disposal of waste and rodent control
  10.  Identify MSDS materials in the workplace
  11.  Compare local and state sanitation and safety laws
  12.  Explain "good samaritan" first aid and its application.