Schedule of courses -
Details about the Fall 2012 course you selected |
Subject: | Culinary Arts |
Title: | CULN-153 Safety and Sanitation - (SC) - 2 Units |
Instructor: | McGlynn, B |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-153 |
3770 |
MTWTH |
7:30-11:45am |
HRM-201 |
2 Units |
8/20 - 8/30 |
|
| Catalog Course Description | ||
| CULN-153 Safety and Sanitation | ||
| 2 - 2 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Recommended: Eligibility for ENGL 122 or equivalent | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| A course to develop a working knowledge of the basic principles of safety and sanitation and their application in food service operations. Effective hygiene habits and food handling practices are reinforced, for protection of consumers. This course must be taken before or concurrently with the first culinary laboratory course. CSU | ||
|
Back to the search results page. | Start a new search. |
