HOSP 105 Applied Food Service Sanitation

Credit Hours: 
2.00
Course Description: 

Explores food contaminants, bacterial growth, safe food storage, and safe food handling procedures, as well as procedures for scheduling, cleaning, sanitizing, and pest control for facilities and equipment. NOTE: As part of this course, the National Restaurant Association Educational Foundation exam is included. Students who successfully pass the exam earn the ServSafe Food Protection Manager Certificate. This certificate is recognized by the state health department.

Prerequisites: 
Satisfactory completion of ENG-081 or higher, or a score of 82 or higher on the COMPASS test, or 92 or higher on the ESL COMPASS test.