CA 165 — Sanitation for Food Service
A basic course in food service sanitation leading to a National Restaurant Association Food Handlers' certificate. Instruction covers microbiology of food borne illnesses, prevention techniques, personal sanitation practices, housekeeping and waste disposal. Food safety and storage information includes receiving and storage techniques, sanitary food production, sanitation of kitchen, dining rooms, legal regulations and safety considerations as well as training techniques. (CSU)
Part of
- Banquet Cook Certificate of Achievement
- Culinary Arts Associate in Science and Certificate of Achievement
- Culinary Entrepreneurship Associate in Science and Certificate of Achievement
- Line Cook Certificate of Achievement
- Pastry Arts Associate in Science and Certificate of Achievement
- Pastry Cook Certificate of Achievement
- Prep Cook Certificate of Achievement