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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
10748
Scottsdale
Online Course
Online
5/26 – 7/16
Summer 2026
N/A
N/A
- S. Bowers
Open
10 of 20 seats available
-
Notes
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.
-
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 |
|---|---|---|---|---|---|---|---|
|
10748
|
Scottsdale
Online Course |
Online
|
5/26 – 7/16
Summer 2026 |
N/A
|
N/A
|
|
Open
10 of 20 seats available |
|
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