CART 115 - Safety and Sanitation in the Food Service Industry (2)

The Safety and Sanitation in the Food Service Industry course follows 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 of a foodservice manager and the food service worker have to the public in providing safe and sanitary food to the consumer.

Prerequisite(s): Required major in Culinary Arts, Food Service Retail Management, Baking and Pastry, or Entrepreneurship is required.