Post Secondary

Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment. Certification through the National Restaurant Associate is a requirement for completion and can be used to apply for state certification.

Students who specified one or more of these Programs of Study or Program Foci: Culinary Arts, Culinary Assistant, Food Truck Management, Hospitality Specialist

Availability & Registration

We offer the following class sections for this course (10-316-100). View more class specific details and registration information by selecting a class number.