CUL 110 - Culinary Sanitation and Safety

2 credits

Prerequisites
Current Washington State Food Handlers Permit, Placement in READ 090 or above, Placement in ENGL 060 or above, Placement in MATH 060 or above.

Corequisites
Concurrent enrollment in CUL 100 or instructor permission.

This course covers safe food handling, storage, time and temperature control, and personal safety and hygiene. Topics discussed include food-borne illness prevention, the flow of food, food storage, safe cooking temperatures, proper food cooling, safe knife usage, and understanding kitchen inspection and HACCP. 2 theory hours.

Theory Hours
2 theory hours.

Vocational Program Course
Vocational program course.

Course Outcomes
Identify sources of food contamination and methods of prevention.
Identify microorganisms and other pathogens that cause contamination.
Knowledge of government food regulations.
Understand the importance and impact of personal safety and hygiene.
Demonstrate understanding of personal safety procedures.
Demonstrate understanding of personal hygiene maintenance.
Knowledge of proper food storage procedures.
Understand safe cooking skills.
Understand and apply HACCP inspection skills.