CUL 110 Sanitation and Safety
This course introduces the basic principles of
sanitation and safety relative to the hospitality
industry. Topics include personal hygiene,
sanitation and safety regulations, use and care of
equipment, the principles of food-borne illness,
and other related topics. Upon completion,
students should be able to demonstrate an
understanding of the content necessary for
successful completion of a nationally recognized
food/safety/sanitation exam.
Credits
2
Class:
2
Lab:
0
Distribution
Culinary ArtsOffered
(F)