CHEF1305 — (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. 0503
Prerequisites: ENGL0307, MATH0300, CIP12