CHEF 1110 - Culinary Safety and Sanitation

Prerequisite: Provisional Admission; Students must be 16 years old.
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 - 2, Lab - 2 Credit hours: 3 (F, Sp)