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HOME | CULINARY ARTS | BAKING
& PASTRY ARTS | HANDS ON HOME CHEF REGISTRATION | ABOUT US | REQUEST INFO | FAQ |
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Course 126: Safety and Sanitation |
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Creating and
maintaining a safe and sanitary food service operation is more important than
ever as concerns about food-borne illnesses and food spoilage have become a
focus in the news and our everyday life. This critical class focuses on the
many procedures and techniques to run a safe and sanitary kitchen. You learn
to identify foods susceptible to hazardous microorganisms and gain insight
into purchasing, storage, preparation and serving procedures that promote
food safety. Learn how to use knives and other cutting tools safely, how to
lift and carry properly, how to administer basic first aid, including how to
perform the Heimlich maneuver. This class was developed as preparation for
the National Restaurant Association (NRA) approved examination, and the
American Culinary Federation (ACF) recognizes the test in all 50 states. |
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1 Credit, 16 hours |
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Level: |
Introductory |
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Prerequisite: |
None |
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Next: |
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HOME | CULINARY ARTS | BAKING
& PASTRY ARTS | HANDS ON HOME CHEF REGISTRATION | ABOUT US | REQUEST INFO | FAQ |
