CUUL 1110 - Culinary Safety and Sanitation

Note:  All students must pass the ServSafe Exam with a 70 or higher or they will not pass the class regardless of grade in the class at the time of the exam.  If available, you do have the option to register for the Term C section of Sanitation to retake the class. However, if you choose not to retake the exam/class you will automatically be withdrawn from Principles of Cooking. 
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. Contact hours: Class - 1, Lab - 2. Credit hours: 2 (F, Sp)