NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE

Transcription

1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 1103 COURSE TITLE: FOOD SANITATION AND SAFETY PRINCIPLES CLASS HOURS: 1 LAB HOURS: 0 CREDITS: 1 1. COURSE DESCRIPTION Through a systems approach, this course focuses on industry standards, santitation and risk management and provides students with the nationally recognized ServSafe certification. 2. COURSE OBJECTIVES Upon completion of HMGT 1103, the student will be able to a. Identify potentially hazardous foods b. Describe steps to prevent food-borne diseases c. Understand food handling, storage, cleaning and sanitizing techniques and pest control 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes Method of Assessment a. List, categorize and describe the Weekly quizzes and final certification characteristics that make food products examination susceptible to food-borne pathogens (HMGT: Skill and Knowledge, Gen Ed: Knowledge) b. Restate and explain the steps in safe food Weekly quizzes and final certification handling practices (HMGT: Knowledge) examination c. Describe the process of safe food handling Weekly quizzes and final certification from purchasing to serving examination (HMGT: Knowledge, Skill) 4. PREREQUISITES: CUNY proficiency in reading, writing and mathematics

2 5. TEXT(S): National Restaurant Association Education Foundation (2012). SERVSAFE Coursebook (6 th ed). Upper Saddle River, NJ: Pearson Prentice Hall. 6. GRADING SYSTEM Weekly quizzes 60 % Final certification examination 40 % TOTAL 100 %

3 WEEKLY COURSE OUTLINE COURSE: HMGT 1103 COURSE TITLE: FOOD SANITATION AND SAFETY PRINCIPLES Week 1 The challenges to food safety in a food service operation The main types of contamination Foods most likely to become contaminated and why Biological, chemical and physical hazards to food How bacteria reproduce and grow The food temperature danger zone Week 2 Personal hygiene and food borne illness Critical control points Managing and training others to follow a ServSafe system Week 3 Basic food safety needs of quick service, full service and institutional service operations Purchasing and receiving safe food Choosing reliable suppliers Proper food receiving procedures Specific thermometers and their intended uses Week 4 Proper food storage standards and procedures Proper thawing, preparing, cooking, holding, serving, cooling and reheating of food Selecting and maintaining proper equipment Lighting, ventilation and handling and disposal of garbage Week 5 The differences between cleaning and sanitizing Hazardous materials used in a commercial kitchen Proper handling and storing of cleaning and sanitizing products Developing an Integrated pest management program Regulatory agencies and inspections Week 6 Review for certification examination Week 7 Final certification examination

4 COURSE: HMGT 1103 The student will be able to... WEEKLY COURSE OBJECTIVES COURSE TITLE: FOOD SANITATION AND SAFETY PRINCIPLES Week 1 Describe he challenges to food safety in a food service operation Recall the main types of contamination List and explain why certain foods are most likely to become contaminated List and describe the biological, chemical and physical hazards to food Explain how bacteria reproduce and grow Recall the food temperature danger zone Week 2 List the step in maintaining proper personal hygiene Recall the critical control points in a commercial kitchen List the steps in managing and training others to follow a ServSafe system Week 3 Describe the basic food safety needs of quick service, full service and institutional service operations Recall the variables and methods of purchasing and receiving safe food Recall the criteria in choosing reliable suppliers List the steps proper food receiving procedures List the major types of thermometers and described their intended uses Week 4 Describe proper food storage standards and procedures Recall and describe proper thawing, preparing, cooking, holding, serving, cooling and reheating procedures List the criteria for selecting and maintaining proper equipment Describe the standards in selecting and maintaining proper lighting, ventilation and handling and disposal of garbage Week 5 Describe the differences between cleaning and sanitizing Identify hazardous materials used in a commercial kitchen Describe proper handling and storing of cleaning and sanitizing products List the steps in developing an integrated pest management program List the major regulatory agencies and inspections and explain their jurisdiction Week 6 Review for certification examination Week 7 Final certification examination

5 SELECTED BIBLIOGRAPHY Arvanitoyannis, I. (2009) HACCP and ISO 22000: Application to Foods of Animal Origin. Hoboken, NJ: John Wiley & Son. MCSwane, D. (2005). Essentials of Food Safety and Sanitation. Upper Saddle River, NJ: Prentice Hall Paster, T. (2006) The HACCP Food Safety Manual. Hoboken, NJ: John Wiley & Son. Reynolds, D. (2013). Food Service Management Fundamentals. Hoboken, NJ: John Wiley & Son.