Course Details

Course Number

10316100

Credits

1.00

Subject

Description

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.

Condition: Accepted into the Culinary Arts Associate Degree program, or with Dean approval.

Availability

Class # Start Date End Date Mode Location
20809 Lecture Wausau

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