WECM Appendix |
||||||
|
CIP |
Rubric |
Number |
Course Name |
Semester |
Min |
Max |
|
12.0503 |
CULA |
1104 |
Sanitation and Safety |
1 |
16 |
16 |
|
12.0503 |
CULA |
1105 |
Sanitation and Safety |
1 |
16 |
16 |
|
12.0503 |
CULA |
1205 |
Sanitation and Safety |
2 |
32 |
96 |
|
12.0503 |
CULA |
1305 |
Sanitation and Safety |
3 |
48 |
96 |
|
CIP Area Code: |
12.0503 (Culinary Arts/Chef Training) |
|
Course Title: |
Sanitation and Safety |
|
Course Level: |
Introductory |
|
Course Description: A study of personal
cleanliness; sanitary practices in food preparation; causes, investigation,
control of illness caused by food contamination (Hazard Analysis Critical
Control Points); and work place safety standards. |
|
Learning Outcomes: The student will identify
causes of and prevention procedures for food-borne illness, intoxication, and
infection; demonstrate good personal hygiene and safe food handling
procedures; describe food storage and refrigeration techniques; explain
sanitation of dishes, equipment, and kitchens including cleaning material,
garbage, and refuse disposal; and discuss Occupational Safety and Health
Administration (OSHA) requirements and effective workplace safety programs. |
|
Licensing/Certification Agency: American
Culinary Federation Educational Institute |