CUL 110 — Sanitation and Safety
Prerequisites: None Corequisites: None 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 nation- ally recognized food/safety/sanitation exam. Students must pass the course with a grade of C or better and must pass the ServSafe Food Safety exam with a 70% or better during the course in order to receive credit toward graduation and satisfy the CUL 110 prerequisite for culinary courses.