Culinary Arts

CAP 102

Culinary Sanitation

Course Description

This course introduces the theory and practice of sanitation and safety and their relationship to the hospitality industry. Topics include the study of food-borne illnesses and safety: biological, chemical and physical hazards, cross-contamination, personal hygiene, sanitation, safety regulations and the use and care of equipment. Hazard Analysis Critical Control Point (HACCP) and Occupational Safety and Health Administration (OSHA) guidelines and standards, as they apply to the hospitality industry, will be introduced. Upon successful completion of this course, the student will be prepared to take the National Restaurant Association ServSafe Food Protection Manager Certification exam.


(A requirement that must be completed before taking this course.)

  • None.

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Examine food borne illnesses, including their symptoms and causes.
  • Characterize factors affecting the growth and development of microbial pathogens causing foodborne illness (e.g. nutrient availability, acidity, time, temperature, oxygen and moisture).
  • Evaluate types of cleaning and sanitizing techniques, procedures, solutions and equipment.
  • Assess sanitary, biological, chemical and physical hazards resulting from preparation, service, receiving, storage, cooling, reheating and holding practices in a foodservice environment.
  • Summarize proper personal hygiene practices.
  • Outline management's responsibilities in a foodservice establishment.
  • Explain the development and implementation of an integrated pest management program.
  • Determine the elements of a safe working environment taking equipment specifications into account.

Course Schedule

        No of Weeks   Begins   
 CourseSectionCourse TitleModeCredit HoursInstructorsFeeSeats Available ⁄Capacity ⁄WaitlistStatusDays-Time-Room

Fall; 2015; CULINARY ARTS; No of Weeks : 7; Begins : 08/31/2015

 102142350Culinary Sanitation Online2Musto S$30.007/31/0Open
 102143720Culinary Sanitation 2Musto S 1/30/0Open
S 08:00AM-12:15PMBTC160
 102143722Culinary Sanitation 2Sebold L 0/30/1Closed
M 09:00AM-01:13PMBTC245

Fall; 2015; CULINARY ARTS; No of Weeks : 7; Begins : 10/27/2015

 102142351Culinary Sanitation Online2Musto S$30.009/31/0Open

Winter; 2016; CULINARY ARTS; No of Weeks : 7; Begins : 01/11/2016

 102112702Culinary Sanitation Online2Musto S$30.0031/31/0Open
 102113715Culinary Sanitation 2Sebold L 30/30/0Open
M 09:00AM-01:15PMBTC215
 102113735Culinary Sanitation 2Musto S 30/30/0Open
S 08:00AM-12:15PMVT405

Winter; 2016; CULINARY ARTS; No of Weeks : 7; Begins : 03/14/2016

 102112703Culinary Sanitation Online2Musto S 31/31/0Open

Note: This schedule updates once every 24 hours. Please reference WebAdvisor for current status.

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