CAI115 — Food Sanitation & Culinary Pri
This course introduces students to the principles of conduct and employment in the food service industry, coupled with sanitation concepts in the operation of a food service establishment. Professionalism, ethics, conduct, and employment opportunities during and after completion of a degree are discussed. Personal hygiene, fire safety regulations, including state and federal laws pertaining to the handling of food products are studied. This course prepares students for a nationally recognized ServSafe certification exam provided by the National Restaurant Association Educational Foundation (NRAEF)
Part of
- Culinary Business Innovation, Certificate
- Baking & Pastry Arts, Certificate
- Culinary Arts, Baking and Pastry Option, AAS
- Culinary Arts A.A.S.
- Culinary Arts (Baking) Proficiency Certificate
- Culinary Arts Certificate
- Culinary Arts (Cold Food) Proficiency Certificate
- Culinary Arts (Hot Food) Proficiency Certificate
- Hospitality Management A.A.S.
- Hospitality Management Certificate
- Hospitality Management (Hotel Restaurant Management) A.A.S
- Hospitality Management (Travel and Tourism) A.A.S.