CUL 110 — Sanitation & Safety
This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized food/safety/sanitation exam.
Part of
- BAKING AND PASTRY ARTS (A55130)
- BAKING AND PASTRY ARTS/ BAKESHOP FOUNDATIONS CERTIFICATE (C55130C1)
- BAKING AND PASTRY ARTS/ PASTRY CHEF CERTIFICATE (C55130C2)
- BAKING AND PASTRY ARTS/ CAKE DECORATING CERTIFICATE (C55130C3)
- CULINARY ARTS
- CULINARY ARTS/FOOD TRUCK MANAGEMENT DIPLOMA
- CULINARY ARTS/FOOD SERVICE FUNDAMENTALS CERTIFICATE
- CULINARY ARTS/CULINARY FOUNDATIONS CERTIFICATE
- HOSPITALITY MANAGEMENT
- HOSPITALITY MANAGEMENT/ HOTEL & LODGING MANAGEMENT CERTIFICATE
- HOSPITALITY MANAGEMENT/ RESTAURANT MANAGEMENT CERTIFICATE
- HOSPITALITY MANAGEMENT/ HOSPITALITY FOUNDATIONS CERTIFICATE