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3 classes / 1 course

CUL115: Food Service Sanitation – 2 credits

Focuses on the theory and practice of food service safety and sanitation. Emphasis on understanding and applying the Hazard Analysis Critical Control Points (HACCP) concept. Reviews legal elements of food service sanitation based on requirements and recommendations of regulatory authorities. Focuses on stewarding as an important kitchen support service with emphasis on appropriate practices and principles of receiving food and product rotation. Prerequisites: None.

Class# Location Delivery Dates Days / Times Instructors Availability
14856
Scottsdale
Online Course
Online
1/19 – 3/12
Spring 2027
N/A
  • S. Bowers
Open
16 of 20 seats available
  • This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
    Students that are ServSafe Managers are exempt from this course.
    Majors Only
    Students must obtain required textbooks and/or other materials prior to the class start date.
15161
Scottsdale
Online Course
Online
3/22 – 5/14
Spring 2027
N/A
  • S. Bowers
Open
16 of 20 seats available
  • This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
    Students that are ServSafe Managers are exempt from this course.
    Majors Only
    Students must obtain required textbooks and/or other materials prior to the class start date.
15557
Scottsdale
Online Course
Online
3/22 – 5/14
Spring 2027
N/A
  • M. Bergmans
Open
20 of 20 seats available
  • This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
    Students that are ServSafe Managers are exempt from this course.
    Majors Only
    Students must obtain required textbooks and/or other materials prior to the class start date.