Food Service Sanitation/Skills

Catalog description

This course covers the principles and practices of sanitation and hygiene as applied to a professional kitchen and front-of-the-house operations. Topics include prevention of food-borne illness, prevention of contamination, proper food handling procedures, food allergens, HACCP procedures, and cleaning and sanitizing kitchen facilities. Students take the ServSafe and Massachusetts Allergen Awareness certification exams upon completion of the course.