Syllabus HOS 110

Sanitation Home Syllabus Policies Schedule HACCP Grades Updated:
 03/01/06
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Course Title   PRINCIPLES OF SANITATION
Instructor Cynthia A. Wilson, R.D.,M.S.
Office Phone 206.344.4310
Alternate Phone 206-587-5242 
Office BE2120
email cwilso@sccd.ctc.edu
URL  http://seattlecentral.org/faculty/cwilso
Class Hours/Room TTh 9:00-10:20   Room BE2122
Office Hours 7:30-9:00 T TH; 8-10 F
Prerequisites Admission to Culinary Arts or Specialty Desserts and Breads Program
Uniforms   Culinary Arts students are expected to be in uniform (appropriate to the assigned rotation) for all classes.
Text ServSafe Coursebook, Third Edition The Educational Foundation of the National Restaurant Association, 2004.  ISBN 1-58280-111-8.  
Course Content This course will cover safe food handling and topics related to the prevention of food borne disease, kitchen safety, cleaning and sanitizing.
Disability Statement   If you need course adaptations or accommodations because of a disability; if you have emergency medical information to share; or if you need special arrangements in case the building must be evacuated or to facilitate your learning, please make an appointment with the instructor as soon as possible. 
Grading

Essay                               20 points
Midterm                         100 points
HACCP  Project               100 points                               
ServSafe® Exam             100 points
TOTAL                 320 points 

Tests Exams may contain True/False, Multiple Choice, Matching, and Short answer questions.  The Midterm is over Chapters 1-6.  ServSafe covers the entire book. An exam review sheet will be handed out approximately a week before the exam and class time will be dedicated to answering student questions.

The ServSafe® Examination is administered by the National Restaurant Association.  Students who may be previously certified may submit their score for credit.  All others are required to sit for the exam as scheduled.  Students will need to provide the computer scoring sheet that accompanies the required text.

Make-ups No make-up exams will be given, and no late assignments or projects will be accepted unless the absence or lateness was the result of an event beyond the student’s control such as a death in the family; sudden, serious illness; or an unavoidable, serious accident.  It is the student’s responsibility to let the instructor know in a timely manner when extenuating circumstances arise. 
Extra Credit Extra Credit will not be accepted.  Students are expected to complete course requirements as evidence of their mastery of the subject.  Time is allotted in class and out of class by student request to answer questions and clarify information.  Students are encourage to email questions to the instructor.  
Attendance Policy The Culinary Arts Department Policies apply.