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    • CAI-115 : Food Sanitation & Culinary Principles

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Culinary Arts
      Prerequisites:
      None
      Corequisites:
      None
      Credits:
      3
      This course introduces students to the principles of conduct and employment in the food service industry, coupled with sanitation concepts in the operation of a food service establishment. Professionalism, ethics, conduct, and employment opportunities during and after completion of a degree are discussed. Personal hygiene, fire safety regulations, including state and federal laws pertaining to the handling of food products are studied. This course prepares students for a nationally recognized ServSafe certification exam provided by the National Restaurant Association Educational Foundation (NRAEF)