This course introduces the basic principles of sanitation and safety to food service handling including purchasing, storing, preparation and serving. Specific topics include the dangers of microbial contaminants, food allergens and foodborne illness, safe handling of food, the flow of food, and food safety management systems. At the conclusion of this course students will be prepared to test for ServSafe certification. The content of this course is foundational for all cullinary arts classes. This is a CORE course.
Prerequisites
As required by college
Corequisites
As required by college