CUL 110 Sanitation and Safety

Lecture: 2 Lab: 0 Clinic: 0 Credits: 2

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. Pre-requisite(s): DRE 098 or ENG 002 (P2 grade) Co-requisite(s): CUL 110A