CUUL 1110 Culinary Safety and Sanitation (1-3-2)

This course emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include cleaning standards, Occupational Safety and Health Administration (OSHA) Material Safety Data Sheets (MSDS) guidelines, sanitary procedures following SERV-SAFE guidelines, Hazard Analysis and Critical Control Points (HACCAP), safety practices, basic kitchen first aid, the operation of equipment, the cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.

 

Must pass with a C or higher

Offered Fall, Spring, and Summer

Prerequisite

None

Corequisite

None

Syllabus for this course