CHEF 1305 Sanitation and Safety

Course Information

Course Description

CHEF 1305. SANITATION AND SAFETY (3-0-3) 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 workplace safety standards. Assessment Levels: R2, E2 , M1. 12.0503

Prerequisite(s)

Must have level 2 in Reading and English and level 1 in Math

CIP Code

12.0503

Credits (SCH)

3

Lecture-Lab-SCH

(3-0-3)