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Syllabus for Food Safety Foundations | CUL 105, Exams of Culinary Arts

Material Type: Exam; Class: Food Safety Foundations; Subject: Culinary; University: Central Arizona College; Term: Fall 2008;

Typology: Exams

Pre 2010

Uploaded on 08/18/2009

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Central Arizona College
8470 N. Overfield Road
Coolidge, AZ 85228
Phone: (520) 494-5206 Fax: (520) 494-5212
CUL 105 Food Safety Foundations
Catalo
g
Description:
Applied course in food safety and sanitation to identify and analyze
the factors which cause foodborne illnesses through the study of
proper purchasing, preparation, handling, and storage.
Credit Hours: 1
Effective Term: Fall 2008
Terms Offered: All Terms
Teaching Methods: Lecture
Modalities: Face to Face Hybrid course IITV Online
Prerequisite(s): RDG100A or RDG100B
Corequisite(s): None
Times for Credit: 1
Grading Option: A/F
Credit Breakdown: 1 Lecture
Cross Listed: N/A
Learnin
g
Outcomes:
1. Identify and describe the need for food safety, the hazards that
threaten food safety and guidelines for training employees.
2. Identify and discuss food safety system development using
Hazard Analysis Critical Control Point (HACCP) methods.
3. Identify and describe the flow of food safely and effectively from
purchasing, receiving, storing, preparing, cooking, holding, and
serving to cooling and reheating.
4. Identify and explain the sanitary maintenance of facilities and
equipment.
5. Comprehend and conclude the role and need of regulatory
agencies for facility, employee and customer protection.
Standards: As guided by the American Dietetic Association, Commission on
Dietetic Education Accreditation Standards, The Dietary Managers
Association, The School Food Service and Nutrition Specialist
Credentialing Exam Study Guide, published by the School
Foodservice Foundation and the American School Food Service
Association Certification Program Guide and the American
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Central Arizona College

8470 N. Overfield Road Coolidge, AZ 85228 Phone: (520) 494-5206 Fax: (520) 494-

CUL 105 Food Safety Foundations

Catalog Description:

Applied course in food safety and sanitation to identify and analyze the factors which cause foodborne illnesses through the study of proper purchasing, preparation, handling, and storage. Credit Hours: 1 Effective Term: Fall 2008 Terms Offered: All Terms

Teaching Methods: Lecture

Modalities: Face to Face Hybrid course IITV Online Prerequisite(s): RDG100A or RDG100B Corequisite(s): None Times for Credit: 1 Grading Option: A/F

Credit Breakdown: 1 Lecture

Cross Listed: N/A Learning Outcomes:

  1. Identify and describe the need for food safety, the hazards that threaten food safety and guidelines for training employees.
  2. Identify and discuss food safety system development using Hazard Analysis Critical Control Point (HACCP) methods.
  3. Identify and describe the flow of food safely and effectively from purchasing, receiving, storing, preparing, cooking, holding, and serving to cooling and reheating.
  4. Identify and explain the sanitary maintenance of facilities and equipment.
  5. Comprehend and conclude the role and need of regulatory agencies for facility, employee and customer protection.

Standards: As guided by the American Dietetic Association, Commission on Dietetic Education Accreditation Standards, The Dietary Managers Association, The School Food Service and Nutrition Specialist Credentialing Exam Study Guide, published by the School Foodservice Foundation and the American School Food Service Association Certification Program Guide and the American

Central Arizona College CUL 105 - Food Safety Foundations Page 2 of 2

Culinary Federation Inc. standards.

www.eatright.org/ada/files/2002dtfsc.doc

www.dmaonline.org/certification/cdmcfpp.html

www.acfchefs.org/content/education/certification/levels/default.htm

AGEC/Special Requirements: None

Revised: 12/