Schedule
Tue, 1:00 PM - 2:50 PM (8/20/2009 - 12/18/2009) Location: MAIN SKILL 111-F
Thu, 1:00 PM - 1:50 PM (8/20/2009 - 12/18/2009) Location: MAIN SKILL 111-F
Description
The course focuses on basic food safety, sanitation procedures and causes of foodborne illness. The establishment of standard operating processes and prevention of contamination in the workforce will be addressed. The course concludes with students successfully completing the National Restaurant Association’s ServSafe exam at or above 75%.