CART 115 - Safety/Sanitation in Food Serv (2)

The Safety and Sanitation in the Food Service Industry course follow the format of the National Restaurant Association Educational Foundation ServSafe® Program. The course is designed as an industry-based program that prepares students for careers in the restaurant and foodservice industry. The emphasis of this program is to educate the students about the responsibilities which a foodservice manager and food service worker have to the public in providing safe and sanitary food to the consumer.

Prerequisite(s): Required major in Baking and Pastry Certificate, Baking and Pastry, A.A.S., Catering & Hospitality Management, A.A.S., Culinary Arts Certificate, Culinary Arts, A.A.S., Food Service Retail Management Certificate, or Food Service Retail Management, A.A.S. is required.