HRM 110 - Intro to Culinary & Sanitation

Institution:

Delaware County Community College

Subject:

Hotel And Restaurant Management

Description:

This is a course for food handlers and especially for supervisors employed in the retail foodservice industry. Upon successful completion of this course, students should be able to: Satisfactorily pass the food handlers examination administered by the college; Identify the causes of food-borne illness; Purchase, handle, store, prepare and serve food in accordance with generally accepted sanitation procedures; Maintain sanitary facilities and equipment; Prepare an Integrated Pest Management system, and develop and maintain an employee safe work environment; Apply federal, state and local regulations/laws specific to food-service procedures; Implement a self-inspect sanitation and safety program in a food-service operation.

Credits:

3.00

Credit Hours:

Prerequisites:

(ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2006 - 01/03/2013 

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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