HRM 115 — Introduction to Culinary and Sanitation
This course is an introduction to the world of culinary arts, food safety, and sanitation. The student will learn the history of cooking and modernist cuisines, professionalism, and the various pathways to a career in culinary, baking, and pastry arts. Students will review laws and responsibilities for employees and managers regarding safe practices for purchasing, receiving, storing, using, and discarding food. In addition, food safety, knife skills, cross-contamination, food allergens, intolerances, and food-borne illness will be covered. Students will identify safety precautions and how to create a hazardous analysis critical control point (HACCP) policy. This course will prepare students for a nationally recognized professional certification exam. Students who pass the exam will receive the National Restaurant Association Education Foundation ServSafe Certification.