CUL 102 - Culinary Sanitation

Credits: 2
Lecture Contact Hours: 2
Description: This course introduces the theory and practice of sanitation and safety and their relationship to the hospitality industry. Topics include the study of food-borne illnesses and safety: biological, chemical and physical hazards, cross-contamination, personal hygiene, sanitation, safety regulations and the use and care of equipment. Hazard Analysis Critical Control Point (HACCP) and Occupational Safety and Health Administration (OSHA) guidelines and standards, as they apply to the hospitality industry, will be introduced. Upon successful completion of this course, the student will be prepared to take the National Restaurant Association ServSafe Food Protection Manager Certification exam.

Prerequisites: None.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Winter, Spring, Summer, Fall
Check Course Availability

Students who already have this knowledge or certification may qualify for prior learning credit. https://www.schoolcraft.edu/student-records/prior-learning-credits