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Master
Course Outline
CA 110
ServSafe
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| Credits: 3 |
Clock Hours per Quarter: 30
AA Discipline:
Lecture Hours:30
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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.
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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
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 110 |
Spring 2013 |
1270 |
Jay Entrikin |
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| CA 110 |
Fall 2012 |
1290 |
Jay Entrikin |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
X
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X
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X
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X
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*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.
printable version
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