CLN103 Food Safety and Sanitation
This course introduces the basic principles of food safety and sanitation in the foodservice industry. Topics include personal hygiene, cleaning and sanitizing, sanitation and safety practices, proper use and care of commercial equipment, pathogenic organisms, food-borne illnesses, Hazard Analysis and Critical Control Points (HACCP) principles, and other related topics. Upon completion, students should be able to demonstrate a satisfactory understanding of food safety in order to complete the National Restaurant Association (NRA) online ServSafe® Manager examination and earn a 5-year ServSafe® certificate. Students will be required to purchase uniforms and supplies.
Corequisite
CLN101 Introduction to Culinary Arts Minimum Grade of: C and
CLN102 Applied Culinary Techniques - Culinary Foundations, Planning and Meal Prep Minimum Grade of: C