Class Syllabus: Kitchen Safety and Sanitation for the Food Industry
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Course Description
This course provides an in-depth look at kitchen safety and sanitation. It covers topics like: hand washing, handling utensils, equipment handling (both large and small), falls and spills, personal hygiene, and much more. If you work in a restaurant or are thinking about working in one or even buying one then this is a course you must take.
Course Requirements
Students must have at least high school reading and writing levels, as well as good knowledge of the workings of computer software.
Course Goals
The goals of this course are to make sure that every one enrolled gains a full understanding of what is necessary to obtain and maintain kitchen safety and sanitation in both a home and a commercial kitchen.
Course Materials
All materials are provided through class lessons and from the internet
Grading Policy
The grading policy is on a scale: 90%-100% (A), 80%-89%(B), 70%-79%(C), 60%-69%(D), 59% or below (F) A completion or graduation certificate is given at the end of the course for all enrollees who have successfully completed this course with a C or above.
Learning Outcomes By successfully completing this course, students will be able to:
- Summarize guidelines for kitchen safety.
- Describe ways to prevent falls, cuts, burns and scalds.
- Summarize personal hygiene.
- Define and prevent cross-contamination, and
- Demonstrate mastery of lesson content at levels of 70% or higher.
We're sorry, this course is not open for enrollment.
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