Culinary Concepts and Sanitation

Catalog description

Food safety and sanitation are the foundations of all professional cooking. In thiscourse, students learn professional standards and emerging issues related tosafe food production. Sanitation lectures focus on issues of contamination andfoodborne illness, establishing food safety system, the HACCP food safetysystem, cleaning and sanitizing, accident prevention, sanitation regulations andfood protection. Students are exposed to concepts including managing workplacesafety; tools and equipment; culinary and baking terminology; ingredientfunctions; recipe conversions; measurements; food costing; basic principles ofcooking and baking; planning and organizing production as it applies to theprofessional bakeshop and culinary kitchen. Students are required to pass theSuffolk County Food Manager's Certificate or the National RestaurantAssociation ServSafe Food Manager's Certification. Prerequisites: RDG098,ENG010, MAT001.