CHEF1205 — Sanitation and Safety
Add to Publication Special Program Tuition: $ 18 per semester credit hour 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 work place safety standards. Semester Hours: CIP: 12.0503 at: NLC: No NVC: No PAC: Yes SAC: No SPC: Yes Click here for course schedule information.
Part of
- Baking and Pastry Arts, A.A.S.
- Culinary Arts, A.A.S.
- Hospitality Management, A.A.S.
- Hotel Management, A.A.S.
- Restaurant Management, A.A.S.
- Baking Principles Level 2 Certificate
- Catering Management Level 2 Certificate
- Culinary Studies Level 2 Certificate
- Hospitality Management Fundamentals Level 2 Certificate
- Hotel Select Service Property Management Level 2 Certificate
- Restaurant Supervision Level 2 Certificate
- Artisan Breads & Specialty Desserts Level 1 Certificate
- Baking Principles Level 1 Certificate
- Cake Decorating Level 1 Certificate
- Catering Management Level 1 Certificate
- Culinary Studies Level 1 Certificate
- Principles of Hotel Food and Beverage Management Level 1 Certificate
- Restaurant Supervision Level 1 Certificate