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Master Course Outline
ServSafe

Course Number: CA 110
Credits: 3
Hours per Quarter: 30

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 Skills and Attitude Outcomes


Syllabi Listing
Course
Year Quarter
Item
Instructor  
CA 110
Fall 2014
1265
Jay Entrikin
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
 
 

*Year one is all odd years (2003-2004)
**Year two is all even years (2004-2005)