||PRINCIPLES OF SANITATION
||Cynthia A. Wilson,
9:00-10:20 Room BE2122
TH; 8-10 F
||Admission to Culinary
Arts or Specialty Desserts and Breads Program
||Culinary Arts students are expected to be in uniform
(appropriate to the assigned rotation) for all
Coursebook, Third Edition The Educational Foundation of the National Restaurant
Association, 2004. ISBN
||This course will cover
safe food handling and topics related to the prevention of food
borne disease, kitchen safety, cleaning and sanitizing.
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.
||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
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.
||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.
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.
||The Culinary Arts
Department Policies apply.