CA 100 — Sanitation and Safety
Units: 2 Lecture Hours: 36 Lab Hours: 0 Outside Hours: 72 Grading Method: Letter Credit Status: Credit, degree applicable Conditions of Enrollment: None An introduction to the basic principles of sanitation and safety applied in the culinary industry and the use and care of institutional food service equipment. Emphasis is on the importance of proper employee training practices as related to food safety. ServSafe Food Protection Management Certification can be obtained upon successfully passing the class, but not mandatory.