CULN1103 — Safety and Sanitation Principles
CULN 1103 - Safety and Sanitation Principles CULN 1103 - Safety and Sanitation Principles 3 credit hour(s) Emphasis is on identification and controls of biological, chemical and physical hazards. ServSafe ® Food Protection Manager Certification is available. Hazard Analysis Critical Control Point (HACCP) based models and facility controls are introduced. Note(s): This course is only as a dual credit course in high schools. Theory Hours: 45
Part of
- Baking, Certificate of Completion
- Culinary Arts (AAS), Advanced Baking and Pastry Concentration
- Culinary Arts (AAS), Beverage Management Concentration
- Culinary Arts (AAS), Culinary Arts Concentration
- Culinary Fundamentals, Certificate of Completion
- Food Service Management, Certificate of Completion
- Hospitality and Tourism, Associate of Arts