Sanitation and Skills Certificate [C55150SA]

CUL 110	Sanitation and Safety	2
CUL 112	Nutrition for Foodservice	3
CUL 135	Food and Beverage Service	2
CUL 140	Culinary Skills I	5

Total Credit Hours: 12

Program Learning Outcomes

• Students will perform proper sanitation procedures necessary to successfully complete a nationally recognized food safety/ sanitation exam.

Technical Requirements

The Culinary Arts program technical standards have been developed to inform students of the nonacademic essential functions of the program and profession. Examples are not all inclusive.

Standard	Essential Function	Examples
Communication Oral / Written	Skills sufficient to communicate information and ideas so others will understand	Communicate with coworkers and customers Explain procedures Give and take directions
Mobility / Motor Skills	Motor skills sufficient to move the hands and use hands to grasp or manipulate objects Mobility sufficient to perform physical activities that require considerable use of arms and legs and moving the whole body Ability to safely operate in and around kitchen equipment	Use mixing, whisking, dicing, and piping skills Move freely, quickly, and safely in a close environment Move supplies between floor and standard height above head Move from workstation to workstation Lift supplies from floor or remove supplies from overhead storage racks Lift and transport trays with plated foods, china, and small wares Complete cleaning responsibilities that require stooping, bending, and climbing Safely manipulate small wares, equipment and equipment controls Safely use knives and other commercial cooking equipment Safely pour liquids including hot liquids
Sensory Sight Sound Taste Touch Smell	Visual skills sufficient to see details at close range Listening skills sufficient to communicate with others Identify various sounds in the kitchen Ability to analyze flavors, textures, and scents for all products produced Ability to tolerate various odors and textures	View food for presentation Read meters and gauges Read printed and written instructions and labels Hear voice instructions in a noisy environment Detect equipment alarms Taste and feel all products produced and be able to determine quality and doneness Adjust flavor appropriately Touch raw meat Smell various foods
Environmental / Occupational Exposure	Possible exposure to foods that cause life-threatening food allergies Possible exposure to chemicals	Wheat or nut allergies Cleaning chemicals
Field or Industry Professional Standards	Operate machinery and equipment safely and efficiently Read MSDS documents	Use a hand-held fire extinguisher