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. Co-Requisites: None Pre-Requisites: None Semester: Fall | Class Hours: 2 | Lab Hours: 0 Total Credit Hours: 2