Sep 18, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog
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CA 111 - Restaurant Sanitation and Safety

Credit Hours: 2
Contact Hours: 2
Prerequisites/Other Requirements: None

English Prerequisites: None

Math Prerequisites: None

Corequisites: None
Description: This course covers the principles of sanitation as well as the characteristics and causes of food-borne illness.  Measures to prevent unsanitary conditions that cause food-borne illnesses are stressed. Topics include safe food handling, chemical use and storage, and management training tools and the 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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