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COURSE SYLLABUS

1. TITLE OF COURSE: FOOD SAFETY AND SANITATION
  PREFIX/NUMBER: CUA 101 CREDIT HOURS: 2
2. PREREQUISITE:
3.

RESOURCES NEEDED:

 
 

TEXT: 

 

SUPPLIES:

4.

COURSE DESCRIPTION:

Covers the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations.  At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association.  If passed with a score of 75% or more, students receive a Certificate of Completion from the Education Foundation.
5.

COURSE GOAL:

 Students will apply safe foodhandling techniques in a commercial food service business.  They will interpret local health codes and describe safe food temperatures.  They will also perform an on-site HACCP observation exercise.
6. COURSE OBJECTIVES:
  By the end of the course, students will
  (A) apply safe food handling techniques in the work place
  (B) participate in  a HACCP inspection and do a written and oral presentation
  (C) create flow charts for a variety of potentially hazardous foods
  (D) calibrate a pocket thermometer
  (E) discuss the most common kinds of food-borne illnesses as well as their causes, foods usually
  (F) involved, symptoms and methods of prevention
  (G) explain the process of preparing chemical sanitizing solutions
  (H) discuss sanitizing procedures
  (I) describe procedures for holding, cooling, storing and reheating potentially hazardous foods
  (J) discuss temperatures as related to food safety
  (K) develop a time-temperature graph
  (L) describe effective pest control practices
  (M) explain a Health Department inspection report and explain how it relates to the Colorado
  (N) Department of Health Rules and Regulations
  (O) take national test provided by the Education Foundation of the National Restaurant Association
7. STUDENT RESPONSIBILITIES:
 

(A)

Attend class and contribute to class discussions
 

(B)

Complete assignments as directed
 

(C)

Participate in a HACCP Observation.  Submit a written report and make an oral presentation for the class after the observation occurs.
 

(D)

Develop sanitation awareness in the work place and in public food service establishments
 

(E)

Take the national and PCC Final Exam
8. EVALUATION PROCEDURES:
    Class Participation 15%
    Class Assignments & Quizzes 20%
HACCP Presentations 25%
Final Exam 40%
    Grading Scale
Raw Score Range 		Letter Grade
    90 to 100 A
    80 to 89 B
    70 to 79 C
60 to 69 D
below 60 F
Special Remarks:

1.

Tardy Policy:  A student who is late three times (enters classroom after the instructor has taken roll) will be charged with one full absence unless the student can provide valid reasons for one or more of these tardies.

8. COURSE OUTLINE:
9. METHODS OF INSTRUCTION:
10. ACADEMIC INTEGRITY:
  The very nature of higher education requires that students adhere to accepted standards of academic integrity. Therefore, Pueblo Community College has adopted a policy of academic conduct as described in the Student Handbook. Violation of academic integrity may be defined to include the following: cheating, plagiarism, falsification and fabrication, abuse of academic materials, complicity in academic dishonesty, and personal misrepresentation. It is the student’s responsibility to be aware of the behaviors that constitute academic dishonesty. Sanctions for violating the standards of academic integrity may include warning, probation, suspension, and/or failure of the course or assignment at the discretion of the instructor.
11. ADA NOTICE:
  Students who have a documented disability may be eligible to receive accommodations for this class. Please contact the Disability Resources Center at 549-3446 for further information.