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Environmental Regulations & Compliance 10506103

  • 4.00 credits
  • Environmental Sanitation

    • Examines the laws and regulations related to environmental compliance. Topics will include, the Environmental Protection Agency, air pollution, water and waste-water, waste both hazardous and non-hazardous, and the hazardous communication program requirements. Each section will explore the background of the specified topics, along with relating each to the industrial workplace. Professionals in the environmental health and safety fields will utilize this information to devise gap analyses for their workplace along with implementation and training in order to comply with federal, state, and local compliance requirements.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02VC Fall
    Open
    10/20/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Oct 20 – Dec 15
    -
    Online
    Travis Allen
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    Emergency Spill & Response 10506106

  • 3.00 credits
  • Environmental Sanitation

    • Examines the emergency response procedures a first responder may need to initiate as covered by OSHA 29CFR 1910.120. In addition, learners will examine initial containment and site security measures that may be used following a release of a hazardous substance and the effects of hazardous substance releases and the procedures to be followed if there is a release.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #02VC Fall
    Open
    10/20/2025 –
    12/15/2025
    		Online Flexible Due Dates Online
    Oct 20 – Dec 15
    -
    Online
    Travis Allen
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    Hazard Analysis Critical Control Point (HACCP) For Meat Processors 10316134

  • 2.00 credits
  • Culinary Arts

    • Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Travis Teska
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    Culinary Internship 10316116

  • 3.00 credits
  • Culinary Arts

    • Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Jonathan Reinke
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    Sanitation For Food Service Operations 10316100

  • 1.00 credits
  • Culinary Arts

    • 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.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01VC Spring
    Open
    01/26/2026 –
    05/20/2026
    		Online Flexible Due Dates Online
    Jan 26 – May 20
    -
    Online
    Brock Decker
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