CULA 1500 — Food Principles and Safety
This course takes a systematic approach to sanitation, planning, preparation, and resource management. The principles of food safety, basic food preparation, culinary tools, kitchen equipment, purchasing, receiving, storing, and serving food are covered. Emphasis is placed on the common risk factors that cause foodborne illnesses with active managerial control at the core for implementing the FDA food code. The student will have the opportunity to earn the ServSafe Food Protection Manager certification. (2 lect., 2 lab).