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Course Description

This course introduces the basic principles of sanitation and safety relative to the hospitality and food service industry.  The class is taught in Spanish.

Learner Outcomes

Students will learn:

  • Proper personal hygiene.
  • Proper sanitation and safety regulations for food service kitchens.
  • How to use and care of equipment in a food service kitchen.
  • The principles of food-borne illness.

Upon completion, students should be able to demonstrate an understanding of the content necessary for successful completion of a nationally recognized ServSafe food/safety/sanitation exam.

Notes

Students will need to know how to read and speak Spanish.

Credential Information

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