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HOSP101 - Foodservice Sanitation

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.





Prerequisites

Course Schedule

Registration Dates Course Dates Session Weeks
12/30/19 - 05/29/20 06/01/20 - 07/26/20 Spring 2020 Session D 8 Week session
01/27/20 - 07/03/20 07/06/20 - 08/30/20 Summer 2020 Session B 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 %

There is no textbook assigned for this course. All required readings and resources are accessed through the weekly lessons.

Required Readings: See Lessons

Additional Resources: In the classroom lessons and forums, there are additional course articles and up to date APA documents as well as additional web based resources

Book Title:Various resources from the APUS Library & the Open Web are used. Links provided inside the classroom in the Lessons section.
Author: No Author Specified

Previous Syllabi

Not current for future courses.