HOSP 135 - Applied Foodservice Sanitation

Credit Hours: 1
Lecture Hours: 1
Laboratory (or Other) Hours: 0

Prerequisite(s): None
Corequisite(s): None
Restriction(s): None

This is an operations-centered certification course that provides students with basic sanitation principles, ways to apply them in practical situations, and methods of training and motivating employees to follow good sanitation practices.

Student Learning Outcomes of the Course:

Define food-borne illness and list causes
Identify appropriate steps to prevent contamination
Define best practices for personnel and facilities management
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior