HCM113 — ServSafe: Food Service Sanitat
This course introduces students to the principles and procedures of sanitation in food preparation and service. Topics include causes and prevention of food borne illnesses, health regulations and inspection procedures. The State of Illinois Sanitation Licensing Examination is given as part of this course. This course meets the requirements for the sanitation course for American Culinary Federation (ACF) initial certification and/or re-certification. NOTE: BRING SERVSAFE BOOK TO FIRST CLASS - AVAILABLE AT CLC BOOKSTORE.
Part of
- Culinary Arts A.A.S. (Plan 22FB)
- Professional Cook Certificate (Plan 22FD)
- Hospitality Supervisor Certificate (Plan 22FG)
- Professional Chef Certificate (Plan 22FH)
- Hospitality Manager Certificate (Plan 22FI)
- Baking and Pastry Assistant Certificate (Plan 22FJ)
- Baking and Pastry Arts A.A.S. (Plan 22FK)
- Pastry Chef Assistant Certificate (Plan 22FL)
- International Cuisine Certificate (Plan 22FM)
- Hospitality Management A.A.S. (Plan 22FO)
- Administration and Leadership in Early Childhood Education Certificate (Plan 25EF)