BHM 110 - Sanitation and Safety

A course in the fundamentals of restaurant, lodging, and other organizational sanitation practices. In this certification course, the student will learn the control points in food service and the importance of sanitation and safety procedures. This course will introduce the keys of management success, foodservice systems, and regulatory impact within professional organizations. It will instruct on food contamination and prevention through proper food service operations, menu planning, cleaning, and maintenance. The course will discuss safety management within lodging properties, foodservice establishments, and other organizations.

Credits: 3
Cross-listed
HST 115
Hours
3 Lecture Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

Demonstrate the importance of proper cleaning and sanitizing in hospitality and other institutional establishments.
Demonstrate competency in Basic First Aid/CPR/AED by successfully earning the 2 year American Heart Association certification.
Earn ServSafe ® Allergen Certification.
Earn ServSafe ® Certification.

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