Course Descriptions & Syllabi

Course Descriptions & Syllabi

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Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | | CULA405 syllabus




COURSE NUMBER: CULA405
COURSE TITLE:Food Sanitation and Safety
DIVISION:Corporate and Community Education
IAI CODE(S):
SEMESTER CREDIT HOURS:3
CONTACT HOURS:
DELIVERY MODE:

COURSE DESCRIPTION:
This lecture/lab course is designed as a comprehensive study of food sanitation and food safety for the hospitality industry.  Areas of study include: cause and prevention of food borne illness, desired personal hygiene practices, proper procedures for cleaning and sanitizing, and pest control and prevention.  In addition, basic HACCP procedures will be introduced.  Upon successful course completion, the student will be prepared to take the Illinois Food Handlers Sanitation Certification exam.
PREREQUISITES:

NOTES:
This course is not available for web registration.

STUDENT LEARNING OUTCOMES:

TOPICAL OUTLINE:
  1. The HACCP System (Hazard Analysis and Critical Control Point)
    • The HACCP Philosophy
    • Conduct a Hazard Analysis
    • Determine Critical Control Points
    • Establish Critical Limits
    • Establish Monitoring Procedures
    • Identify Corrective Actions
    • Verify that the System Works
    • Record Keeping and Documentation
  2. The Food Safety Challenge
    • Providing Safe Food
    • The Microworld
    • Contamination and Food Allergens
    • The Safe Foodhandler
  3. The Flow of Food Through the Operation
    • The Flow of Food: An Introduction
    • The Flow of Food: Purchasing, Receiving, and Storage
    • The Flow of Food: Preparation
    • The Flow of Food: Service
  4. Food Safety Management Systems, Facilities, and Pest Management
    • Food Safety Management Systems
    • Sanitary Facilities and Equipment
    • Cleaning and Sanitizing
    • Integrated Pest Management
  5. Food Safety Regulations and Standards

TEXTBOOK / SPECIAL MATERIALS:
  • ServSafe Coursebook (5th ed.). (2008). Chicago, IL: National Restaurant Association Educational Foundation.
  • Paster, T. M. (2007)) The HACCP Food Safety Training Manual. Hoboken, NJ: John Wiley & Sons, Inc.

EVALUATION:
Students will demonstrate their knowledge and skills gained through multiple measures of performance. Multiple measures may include, but are not limited to, the following:
  • Cumulative course assignments
  • Team projects
  • Written and performance exams
  • Sanitation inspections
  • Attendance/participation
  • Class presentations
  • Passing of the Illinois Food Handlers Sanitation Certificate Exam
  • Demonstration of professional qualities, attitudes and behaviors to include: personal hygiene and appearance, quality of the work done, ability to get along with others, and dependability

BIBLIOGRAPHY:

REVISION:

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