HTE 1603 - Food Preparation and Sanitation

3(1 + 4)

Prerequisite: HTE 1533

This course presents the fundamental principles in food preparation and sanitation as it relates to the safe preparation of food. Food-borne illnesses, standards enforced by regulatory agencies, cooking temperatures and measures for preventing food-borne illnesses are studied. Students are introduced to the Hazard Analysis Critical Control Point (HACCP) food safety system. This course covers basic cooking techniques and knife skills. Administration of the Serve-Safe Food service certificate examination will conclude the course.