Course Description

This course covers essential principles of food safety, sanitation, and foodservice operations, including menu development, recipe standardization, food preparation and production, and quality control. Students will learn to manage efficient foodservice operations while ensuring food safety and sanitation, and implementing continuous quality improvement procedures. The course also includes training on safety regulations, equipment selection, facility layout, first aid, and fire prevention, with an emphasis on preventing foodborne illnesses and ensuring safe food handling practices. National food handler certification exam will be administered. C-ID: HOSP 110.