HOSP101 - Foodservice Sanitation
View Academic Calendar
An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed.
Prerequisites
Corequisites
N/A
Schedule of Classes
| 09/26/11 - 02/26/12 |
03/05/12 - 04/29/12 |
Winter 2012 Session D - 8 Week session |
| 10/31/11 - 03/25/12 |
04/02/12 - 05/27/12 |
Spring 2012 Session B - 8 Week session |
| 11/28/11 - 04/29/12 |
05/07/12 - 07/01/12 |
Spring 2012 Session I - 8 Week session |
| 12/26/11 - 05/27/12 |
06/04/12 - 07/29/12 |
Spring 2012 Session D - 8 Week session |
| 01/30/12 - 06/24/12 |
07/02/12 - 08/26/12 |
Summer 2012 Session B - 8 Week session |
| 02/27/12 - 07/29/12 |
08/06/12 - 09/30/12 |
Summer 2012 Session I - 8 Week session |
| 03/26/12 - 08/26/12 |
09/03/12 - 10/28/12 |
Summer 2012 Session D - 8 Week session |
| 04/30/12 - 09/23/12 |
10/01/12 - 11/25/12 |
Fall 2012 Session B - 8 Week session |
| 05/28/12 - 10/28/12 |
11/05/12 - 12/30/12 |
Fall 2012 Session I - 8 Week session |
| 06/25/12 - 11/25/12 |
12/03/12 - 01/27/13 |
Fall 2012 Session D - 8 Week session |
Course Materials
| Book Title: |
ServSafe Coursebook, 5th Ed, Updated
|
| ISBN: |
0135107334
|
| Publication Info: |
Pearson
|
| Author: |
NRA
|
| Unit Cost: |
$88.50
|
| |
