HSP 105: ServeSafe Training and Certification [RE]

This course prepares students for ServSafe certification by providing essential knowledge of food safety and sanitation practices in the food service industry. Topics include foodborne illnesses, personal hygiene, proper food handling, safe storage, temperature control, and cleaning and sanitizing procedures. Upon successful completion of coursework and in-class review, students will be prepared to take the ServSafe Food Manager Certification exam. Course Outcomes: 1. Describe the kitchen cook?s duties and primary functions. ILOs 1, 2, 3, 4, & 5 2. Summarize how to use basic kitchen tools. ILOs 1, 2, 3, & 4 3. Discuss the importance of kitchen safety and sanitation guidelines. ILOs 1, 2, 3, & 4 4. Explain the purpose of banquet event orders and discuss how to use them to work more efficiently. ILOs 1, 2, 3, & 4