Transfers ToNot transferableDescriptionThe health and safety of both customers and employees is a core principle for foodservice professionals. This course will include instruction on sanitation regulations and personal hygiene, contamination sources, microorganisms and conditions for growth, proper food handling techniques and storage, basic concepts of workplace safety. The importance of workplace professionalism in creating a positive kitchen culture will be emphasized. Students will also discover the evolution of culinary arts and the historical role cultures and cuisines have played in society. Upon successful completion of the course, students will be prepared to take a nationally recognized food safety exam.Usually HeldMon 9:00am–12:15pm, Mon Tue 9:00am–10:20am, Tue 9:00am–12:15pm, Wed 1:00pm–4:15pm 