CHEF 1305 Sanitation and Safety
Course Information
Course Description
CHEF 1305. SANITATION AND SAFETY (3-0-3) A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and workplace safety standards. Assessment Levels: R2, E2 , M1. 12.0503
Prerequisite(s)
Must have level 2 in Reading and English and level 1 in Math