Sanitation & Systems Management
Sanitation and Systems Management provides instruction on sanitation procedures in food preparation areas and how to prevent foodborne illnesses, including pest control, and the Hazard Analysis and Critical Control Point (HAACP) system. Areas of food procurement, preparation, service, menu planning and recipes are addressed, as well as, learning to control costs in food production and the importance of equipment use and maintenance. As part of the program requirements, field experience in the workplace must be supervised by a Registered Dietitian (RD) and documented by the student to demonstrate competencies. The textbook is required and must be purchased online from the Association of Nutrition and Foodservice Professionals (ANFP) before the start of class.
Tuition fee $ 525