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Master Course Outline
CA 110
ServSafe


Credits: 3
Clock Hours per Quarter: 30

AA Discipline:

Lecture Hours:30


Description
Introduction to food production policies that will focus on current regulations, best practices and science-based information. Topics include Hazard Analysis of Critical Control Points (HACCP) procedures, kitchen safety, and facility sanitation. Students will take the National Restaurant Association ServSafe Examination upon completion of the course. Prerequisite: Instructor permission.

Intended Learning Outcomes
  • Apply kitchen safety and facility sanitation
  • Identify how bacteria live and breed.
  • Develop, implement and monitor HACCP program.
  • Demonstrate proper food storage techniques.
  • Establish systems and procedures to prevent cross contamination of bacteria.
  • Apply practices of proper personal hygiene.
  • Identify potential problems during the receiving process.
  • Apply pest and rodent control measures.

  • Course Topics
  • Provide safe food
  • The micro world
  • Contamination, food allergies and food bourne illness
  • The safe food handler
  • Purchasing and receiving safe food
  • Keeping food safe in storage
  • Protecting food during preparation and service
  • Principles of a HACCP system
  • Sanitary facilities and pest management
  • Sanitation regulations

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 110
    Spring 2014
    1270
    Jay Entrikin
    CA 110
    Fall 2013
    1265
    Jay Entrikin
    CA 110
    Spring 2013
    1270
    Jay Entrikin
    CA 110
    Fall 2012
    1290
    Jay Entrikin


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
    X
     
    X
     
     
    X
     
    X
     
     

    *If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
    **
    If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.