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

Class offerings by semester

Summer 2020 Fall 2020 Winter 2021 Summer 2021
offered online offered in the daytimeoffered at nighttime
Blended classes also available		 offered in the daytimeoffered at nighttime
Blended classes also available		 offered in the daytime
Blended classes also available

offered in the daytimeDay Class (before 5 p.m.) offered at nighttimeEvening Class (after 5 p.m.) offered online Online Class

Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.

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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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