HPRM 2017 - Food Composition & Sanitation

Credit Hours: (3)

Description: This course will provide the student with a cursory understanding of basic food composition and food safety and sanitation. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Topics include fundamentals in nutrition and food, developing and marketing healthy recipes and menus, and nutrition’s relationship to health and life span. It will also cover topics in kitchen safety and sanitation, such as foodborne illnesses, pathogens, contamination, storage, proper cooking, and other subjects. NOTE: For Students in Certificate Program Only PREREQUISITE: HPRM 2012