CUUL 1110 Culinary Safety and Sanitation

Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.

Credits

2

Prerequisite

Provisional Admission

Corequisite

None

Lab Contact Hours

30

Lecture Contact Hours

15

Total Contact Hours

45