Catalog Number
10316112
Credits
1.00
Description

Students examine the causes of food-borne illness and apply techniques for preparing, storing, and serving hot and cold foods from a ServSafe® Certified Instructor/Proctor. Students also examine the role of management and workers related to sanitation regulations and standards. The ServSafe® certification test is administered in this course and students will need to hold this valid certificate for graduation and employment in the culinary industry.

Class Listing

Term: Spring 2021
Class Number: 21885
Start Date End Date Day Class Time Delivery Mode Location
W 5:00 PM - 5:50 PM Adams Campus
Class Number: 21889
Start Date End Date Day Class Time Delivery Mode Location
W 5:00 PM - 5:50 PM Marshfield Campus
Class Number: 21894
Start Date End Date Day Class Time Delivery Mode Location
W 5:00 PM - 5:50 PM Stevens Point Campus
Class Number: 21895
Start Date End Date Day Class Time Delivery Mode Location
W 5:00 PM - 5:50 PM Wisconsin Rapids Campus