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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
11691
Scottsdale
Online Course
Online
08/25 –
10/17
Fall 2025
N/A
N/A
- S. Bowers
Open
11 of 20 Seats Available
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Notes
- Notes: 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.
Students must obtain required textbooks and/or other materials prior to the class start date.
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Book Information
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 |
|---|---|---|---|---|---|---|---|
|
11691
|
Scottsdale
Online Course |
Online
|
08/25 –
10/17
Fall 2025 |
N/A
|
N/A
|
|
Open
11 of 20 Seats Available |
|
|||||||