CART115 — Food Service Safety and Sanitation
2 credits This course covers the principles of foodborne illness, sanitation, safety, personal hygiene, health, regulations, and inspections pertaining to a commercial kitchen. Certification or re-certification by the National Restaurant Association is given upon successful completion of the ServSafe examination at the end of the course. Prerequisites: ABED 40 or AHSE 56 (or placement into MATH 87 or AHSE 66 or higher) and ABED 46 (or placement into ENGL 93 or higher) Corequisites: CART 110 and CART 140 Course
Prerequisites: ABED40, AHSE56, MATH87, AHSE66, ABED46, ENGL93