Food Sanitation and Culinary Principles

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CAI-115 : Food Sanitation and Culinary Principles

Academic Level:
Undergraduate
Department:
Culinary Arts
Subject:
Culinary Arts
Prerequisites:
None
Corequisites:
None
Credits:
3

This course introduces students to the principles of conduct and employment in the food service industry, coupled with sanitation concepts in the operation of a food service establishment. Professionalism, ethics, conduct, and employment opportunities during and after completion of a degree are discussed. Personal hygiene, fire safety regulations, including state and federal laws pertaining to the handling of food products are studied. This course prepares students for a nationally recognized ServSafe certification exam provided by the National Restaurant Association Educational Foundation (NRAEF)