CUL 110 - Safety and Sanitation
This is an archived copy of the 2021-2022 catalog. To access the most recent version of the catalog, please visit https://catalog.nmc.edu.
Course Description
This course is designed for students who wish to pursue a career in culinary arts or hotel and restaurant management. With today's complex safety and health laws, it is essential as well as required by many firms to have an in-depth understanding and certification in safety and sanitation. This course provides the students with both. Students study food service safety including fire safety and kitchen and dining room safety. Students will have the opportunity to earn an American Red Cross certificate in adult CPR. Students also learn all aspects of food service sanitation and earn the NRA Educational Institute ServSafe Sanitation Certificate. Group 2 course.
Credit Hours
2
Contact Hours
2
Lecture Hours
2
General Education Outcomes supported by this course
Critical Thinking - Direct
Course Learning Outcomes
Knowledge:
- Use the content from this course to solve problems and make decisions.
- Measure end results and solve identified health problems through evaluation.
- Use HACCP procedures to create a safe food service environment.
Human Dimension:
- Relate microorganisms to food spoilage and foodborne illness.
Caring - Civic Learning:
- Describe how basic professional sanitation standards create a safe food service environment.
Learning How to Learn:
- Integrate new safety and sanitation information as it becomes available.