Jun 02, 2020  
2015-2016 Catalog 
    
2015-2016 Catalog [ARCHIVED CATALOG]

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CA 111 - Restaurant Sanitation and Safety

Credits: 2
Contact Hours: 2
Prerequisites: None

Corequisites: None

College Level Prerequisites: None
Description: Principles of sanitation, characteristics and causes of food-borne illness; measures to prevent unsanitary conditions that cause food-borne illnesses are stressed. Includes safe food handling, chemical use and storage, and management training tools. Includes a study of the Michigan Food Law. Course completion involves the National Restaurant Association Educational Foundation’s ServSafe Food Protection Manager Certification Examination.

Department Consent: No Consent
General Education Distribution Category Met: None



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