CRC19: Courses

CAM 306 Culinary Sanitation & Safety

Units: 2

Hours: 36 hours LEC

Prerequisite: None.

Transferable: CSU

This course covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. All phases of sanitation for professional culinary operations are covered in the context of schools, hospitals and commercial restaurants and cafeterias. Subjects covered include types and causes of food borne illnesses, correct procedures for handling food in quantity, and the principles of cleaning and sanitizing. The course focuses on practical applications for culinary workers, supervisors, and trainers. Completion of the course includes optional certification by the Educational Foundation of the National Restaurant Association.

Student Learning Outcomes

Upon completion of this course, the student will be able to:

SLO 1: understand and practice proper sanitation and safety procedures critical to the foodservice industry (P-SLO4).