HRIM105 Sanitation and Safety (Certification Course)

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM105 Sanitation and Safety (Certification Course)
II. Number of Credits
3 credits
III. Number of Instructional Minutes
2250 minutes
IV. Prerequisites
None
Corequisites
None
V. Other Pertinent Information
VI. Catalog Course Description
This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for, and take an industry recognized food safety and sanitation certification test.
VII. Required Course Content and Direction
  1. Course Learning Goals

    Students will:

    1. Identify and explain governmental standards of food safety and sanitation;
    2. Understand and discuss key concepts in food safety and sanitation, including microorganisms and pest control; and
    3. Use and apply understanding to various practical concepts, including employee training, equipment purchasing and integrated pest management.
  2. Planned Sequence of Topics and/or Learning Activities

    The following topics are presented:

    1. Governmental standards of food safety and sanitation
    2. Contamination and foodborne illness
    3. Microorganisms
    4. Employee training
    5. Equipment purchasing
    6. Integrated pest management
    7. Sanitation management
  3. Assessment Methods for Course Learning Goals

    Exams, quizzes, classroom exercises, class or online participation, and/or projects as specified by the area faculty and described in the individual instructor's syllabus are utilized.
  4. Reference, Resource, or Learning Materials to be used by Student:

    See course syllabus.

Review/Approval Date - 3/99; Core Goals/Objectives added 4/04; Revised 12/18/2015