Standard
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CUL 110 – Safety, Sanitation, and Equipment
Course Description
Emphasizes fundamental
kitchen and dining room safety, sanitation, maintenance, and operation
procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S.
guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety
practices, basic kitchen first aid, operation of equipment, cleaning and
maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
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Competency Areas
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Hours |
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Cleaning Standards |
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Class/Week |
2 |
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D. Lab/Week |
0 |
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Safety Practices |
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P. Lab/Week |
4 |
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Credit Hours |
3 |
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Operation of Equipment |
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Cleaning and Maintenance of Equipment |
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Dish, Pot and Pan Cleaning |
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HACCP |
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O. S. H. A. |
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Prerequisite: Provisional admission |
Course Guide |
Competency
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After completing this section, the student will: |
Hours
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Class
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D. Lab
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P.Lab
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CLEANING STANDARDS
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3 |
0 |
5 |
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Personal |
Demonstrate knowledge of personal hygiene. |
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State and local |
Follow state and local sanitation codes and safety codes. |
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SANITARY PROCEDURES
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5 |
0 |
8 |
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Food |
Identify sanitary procedures in food
storage, preparation, and service. |
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Facilities |
Demonstrate sanitary procedures in maintaining the
facility (floors and walls). |
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Identify preventative measures to control insects and
rodents. |
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SAFETY PRACTICES
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2 |
0 |
4 |
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Lifting |
Demonstrate proper lifting to avoid strains. |
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Hazard control |
Apply hazard control, such as common accidents and
fire safety precautions |
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Security measures |
Identify security measures for a facility, food,
equipment, and personal safety. |
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BASIC KITCHEN FIRST AID
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0 |
0 |
4 |
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Burns Cuts Choking |
Identify and use
first aid procedures for burns, cuts, and choking. |
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OPERATION OF EQUIPMENT
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4 |
0 |
8 |
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Mixers Convection ovens Microwave ovens Steamers Fat fryer Steam tables Ranges Broilers Refrigerator/freezer Food slicer Meat saws Salad processing
equipment Vegetable peelers Cooking hand utensils Cutlery Coffee/tea equipment Beverage dispensing systems Ice cream machines |
Demonstrate proper use of mixers, convection ovens,
microwave ovens, steamers, fat fryer, steam tables, ranges, broilers,
refrigerator-freezer, food slicer, meat saws, salad
processing equipment, vegetable peelers, cooking hand utensils, cutlery,
coffee and tea equipment, beverage dispensing systems, and ice cream
machines. |
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CLEANING AND MAINTENANCE OF
EQUIPMENT
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5 |
0 |
5 |
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Mixers Convection ovens Microwave ovens Steamers Fat fryers Steam tables Ranges Broilers Refrigerator-freezer Food slicer Meat saws Salad processing
equipment Vegetable peelers Cooking hand utensils Cutlery Coffee/tea equipment Beverage
dispensing systems Ice cream machines |
Demonstrate proper care and cleaning of
mixers, convection ovens, microwave ovens, steamers, fat fryers, steam
tables, ranges, broilers, refrigerator-freezer, food slicer,
meat saws, salad processing equipment, vegetable peelers, cooking hand
utensils, cutlery, coffee and tea equipment, beverage dispensing systems, and
ice cream machines. |
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DISH, POT
AND PAN CLEANING |
1 |
0 |
2 |
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Machine procedures |
Demonstrate proper use, care, and cleaning of
dishwasher. |
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Hand procedures |
Wash cooking utensils, pots, pans, etc., by hand. |
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HACCAP |
0 |
0 |
2 |
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Principles |
Identify principles associated with HACCP |
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Complete “flow of food” analysis. |
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Study HACCP Plans |
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O. S. H.
A. |
0 |
0 |
2 |
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History |
Discuss the history and purpose of O.S.H.A. |
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Standards |
Identify Industry requirements toward standards of O.S.H.A. |
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MSDS |
Discuss MSDS purpose and industry requirements. |
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Suggested Resources |
Suggested Resources
include textbooks shown below or most current edition.
National Restaurant Association, “ServeSafe Course Book” Latest ed.
HACCP Handbook Food Safety Manual, Latest Ed.
Professional Cooling, Latest ed.
On Cooking, Latest ed.