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Course Details

 

Course Details

Course Code: HOSP101 Course ID: 2885 Credit Hours: 3 Level: Undergraduate

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.

Course Schedule

Registration Dates Course Dates Start Month Session Weeks
04/26/2021 - 10/01/2021 10/04/2021 - 11/28/2021 October Fall 2021 Session B 8 Week session
05/21/2021 - 10/29/2021 11/01/2021 - 12/26/2021 November Fall 2021 Session I 8 Week session
06/28/2021 - 12/03/2021 12/06/2021 - 01/30/2022 December Fall 2021 Session D 8 Week session
07/27/2021 - 12/31/2021 01/03/2022 - 02/27/2022 January Winter 2022 Session B 8 Week session
08/31/2021 - 02/04/2022 02/07/2022 - 04/03/2022 February Winter 2022 Session I 8 Week session
09/28/2021 - 03/04/2022 03/07/2022 - 05/01/2022 March Winter 2022 Session D 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

  1. Design Food Safety techniques that can be used to prevent the outbreak of foodborne illness
  2. Identify the hazards that can cause food to become unsafe
  3. Demonstrate proficiency in safe food handling techniques from delivery to service
  4. Describe cleaning and sanitizing programs to ensure safety in a foodservice organization
  5. Construct training programs to support the continuation of safe food service
NameGrade %
Forums 40.00 %
Forum Week 1 5.00 %
Forum Week 2 5.00 %
Forum Week 3 5.00 %
Forum Week 4 5.00 %
Forum Week 5 5.00 %
Forum Week 6 5.00 %
Forum Week 7 5.00 %
Forum Week 8 5.00 %
Assignments 40.00 %
Assignment Week 2: Foodborne Illness Traceback - Infographic 13.33 %
Assignment Week 3: Purchasing & Receiving 13.33 %
Assignment Week 5: Storage, Preparation and Service 13.33 %
Final Project 20.00 %
Assignment Week 8: Final Project 20.00 %

After successfully completing this course, you will be able to:

  1. Design Food Safety techniques that can be used to prevent the outbreak of foodborne illness
  2. Identify the hazards that can cause food to become unsafe
  3. Demonstrate proficiency in safe food handling techniques from delivery to service
  4. Describe cleaning and sanitizing programs to ensure safety in a foodservice organization
  5. Construct training programs to support the continuation of safe food service
Book Title:Various resources from the APUS Library & the Open Web are used. Links provided inside the classroom.
Author: No Author Specified
 

Previous Syllabi

Not current for future courses.