CUL 110: Sanitation and Hygiene

In this course, students learn the importance of sanitation to the hospitality worker: layman's bacteriology, communicable diseases, food poisoning, pest control, cleaning, sanitizing, and personal hygiene. Students must pass the ServSafe Manager Food Handler National Exam in order to earn a grade of "C" or higher in this course.

Level I Prereq: Academic Reading and Writing Levels of 6

Check the schedule

Description Hours
Credits 2
Lecture Hours 30
Clinical Hours 0
Lab Hours 0
Other Hours 0
Total Hours 30

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