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HOSP101 - Foodservice Sanitation

 

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

Registration Dates Course Dates Session
07/30/18 - 01/04/19 01/07/19 - 03/03/19 Winter 2019 Session B - 8 Week session
08/27/18 - 02/01/19 02/04/19 - 03/31/19 Winter 2019 Session I - 8 Week session
09/24/18 - 03/01/19 03/04/19 - 04/28/19 Winter 2019 Session D - 8 Week session
10/29/18 - 03/29/19 04/01/19 - 05/26/19 Spring 2019 Session B - 8 Week session
11/26/18 - 05/03/19 05/06/19 - 06/30/19 Spring 2019 Session I - 8 Week session
12/31/18 - 05/31/19 06/03/19 - 07/28/19 Spring 2019 Session D - 8 Week session

Course Materials

Previous Syllabi

Book Title: Various resources from the APUS Library & the Open Web are used. Links provided inside the classroom in the Lessons section.
ISBN: N/A
Publication Info: N/A
Author: N/A
Unit Cost: N/A
Electronic ISBN: N/A
Electronic Unit Cost: N/A