Faculty Syllabus

CHEF-1205 Sanitation and Safety

Craig Sowell


Credit Spring 2024

Section(s)

CHEF-1205-001 (74338)
LEC M 8:00pm - 9:50pm HLC HLC2 1234

CHEF-1205-002 (74339)
LEC Tu 12:00pm - 1:40pm HLC HLC2 1234

Course Information

Section Information

Course Name, Number, Section & Synonym CHEF-1205-001-74338
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. Instructional program approval required. Note: Prerequisites: N/AStudents must successfully pass both CHEF 1205 (Sanitation and Safety) and IFWA 1317 (Food Production and Planning) when taken as corequisites with CHEF 1301 (Basic Food Prep) and/or PSTR 1301 (Fundamentals of Baking). If a grade of C or better is not achieved on the first attempt, students will not be approved for any additional lab courses until the successful completion of CHEF 1205 and IFWA 1317.
Instructional Method LEC
Location Highland Campus - HLC - HLC2 - 1234
Course Days & Times M 8:00pm - 9:50pm
Credits & Contact Hours 2 Credit Hours / 32 Contact Hours
Prerequisites
Instructional Method LEC
Location Highland Campus - HLC - HLC2 - 1234
Course Days & Times Tu 12:00pm - 1:40pm
Credits & Contact Hours 2 Credit Hours / 32 Contact Hours
Prerequisites

Instructor Information

Name Craig Sowell
ACC E-Mail Address craig.sowell@austincc.edu
Office Location 2.1317.8
Office Phone Number 5122235295
Office Hours M T 2:00 PM - 4:00 PM
Other Information Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment
Course Requirements

  • Course Requirements
    • Identify causes of and prevention procedures for foodborne 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
    • Discuss (OSHA) requirements and effective workplace safety programs.
    • Demonstrate the proper hand washing technique, three compartment sinks set up, thermometer calibration, proper temperature taking procedures, and implementation of a HACCP Plan

    Quizzes

    700

     

    900 - 1,000

    A

    Midterm Exam

    150

     

    800 - 899

    B

    Final Exam

    150

     

    700 - 799

    C

     

     

     

    600 - 699

    D (Course must be repeated)

    ServSafe Certified Exam

    Optional

     

    below 599

    F

     

     

     

     

     

    Total Points

    1,000

     

     

     
Readings

  • Readings

    REQUIRED TEXTBOOKS/ MATERIALS

    • Integrated Introduction to Culinary Arts Management: Safety, Recipes, & Certification
      • Students wanting to sit for the ServSafe Food Service Manager’s Exam on Week 16 must purchase an online voucher to take ServSafe Exam.  Information provided in class.
    • Author:                 Stine, Daniel John & Hawkes, Dominic  
    • Publisher:            SDC Publications
    • ISBN:                     9781630567996
Course Subjects

  • Course Subjects

    This course is designed to provide the student with an in depth understanding of sanitation issues, including food borne illnesses, and safety concerns and systems of the commercial kitchen.

Student Learning Outcomes/Learning Objectives

  • Student Learning Outcomes/Learning Objectives

    Upon completion of this course students will be able to:

    • Gain ServSafe certification by the National Restaurant Association for future use within the hospitality industry
    • Identify critical control points for HACCP plans
    • Characterize microorganisms related to foodborne illness and food spoilage
    • Describe foodborne illness symptoms and preventative methods
    • Describe personal hygiene and health habits
    • Describe how to prepare potentially hazardous food according to safe time and temperature principles
    • Recognize signs of food spoilage
    • Understand cleaning schedules and cleaning procedures, including the proper use of cleaners and sanitizers
    • Describe the proper disposal of food waste and garbage
    • Describe procedures on how to control and exterminate insects and rodents
    • Recognize safe receiving, storing and handling raw and prepared foods
    • Conduct a safety and sanitation inspection
    • Review and understand Material Safety Data Sheets (MSDS).
College Policies

Office Hours

M T 2:00 PM - 4:00 PM 2.1317.8

NOTE Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Office Hours

M T 2:00 PM - 4:00 PM 2.1317.8

NOTE Monday: 12pm to 4pm Tuesday: 2pm to 4pm Or by appointment

Published: 01/16/2024 16:07:37