Transfers ToNot transferableDescriptionThis course prepares students for employment in commercial and institutional food kitchens. It includes employee terminology, responsibilities, and training when preparing, handling, and serving food to the public. The course covers six key areas: basic food safety; good personal hygiene; controlling time and temperature; preventing cross-contamination; cleaning and sanitizing; and detailed food industry safety guidelines. It prepares students for the ServSafe® Food Handler Certification. Students may be awarded 2.5 high school elective credits if they pass the course with a 70% or better. 