Basic Culinary Safety and Sanitation CUUL 11112 Credits
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dish washing, and pot and pan cleaning. Laboratory practice parallels class work
Up one level
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