Faculty Syllabus

Must Be TSI complete at this time no other requirements 

• ServSafe Coursebook
  • 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: National Restaurant Association  
• Publisher: NAtl Rest
• ISBN:   9780866127097

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 workplace safety standards.

“Transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.”

COURSE LEARNING OBJECTIVES

Teach the sanitation and safety practices necessary to the operations of a food service operation and how to address critical control points, issues, and sanitation techniques. CHEF 1205 is a foundational course for achieving the Culinary Arts and Pastry Arts Certificates, and the Associates of Applied Science in Culinary Arts and Baking and Pastry, as well as for Hospitality and Farm-to-Table degree plans. The sanitation and safety knowledge are a prerequisite to advancing forward in all Culinary Arts programs.  

• 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

COURSE OUTCOMES 

Identify causes of and prevention procedures for food-borne illness, intoxication, and infection; discuss 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 Occupational Safety and Health Administration (OSHA) requirements and workplace safety programs.

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).