BAKE 111 Food Service Safety and Sanitation

2 credits

This course introduces the principles of food borne illness, sanitation, personal hygiene, and regulations pertaining to commercial kitchens. With successful completion of the ServSafe exam, students will receive a nationally recognized certification in food safety.

Prerequisites: ABED 40 or AHSE 56 (or placement into MATH 87 or AHSE 66 or higher) and ABED 46 (or placement into ENGL 93 or higher)

Corequisites: BAKE 109 and BAKE 112

Course Outcomes
Upon successful completion of this course students will be able to:

Prepare and test for the ServSafe exam from the National Restaurant Association
Obtain a Washington State food handlers card
Identify food borne illnesses and describe the prevention of outbreaks
Recognize proper procedures and practices to prevent contamination and illness
Recognize unsafe practices in the kitchen during food production

Total Hours: 20 Theory (Lecture) Hours: 20