Sanitation and Safety CLN ART 050 / 11229 / MW 7:00 – 9:20 / CAI 230 / 02-05-18 – 03-28-18
CLNART 050 - Sanitation and Safety
Syllabus–Spring2018 (Monday / Wednesday)
Section:11229
Location:Culinary Arts Institute Building – Rm.230
Dates:February5, 2018 to March28, 2018
Days/Hours:Mondays & Wednesdays 7:00 am to 9:20 am
Text:ServSafeCoursebook, 7th Edition with examination sheet (
ISBN: 978-1582803296
Chef Instructor:Magdalena Padron
Phone:818-364-7600
Email:
Office Location: Culinary Arts Institute, Production Kitchen
Office Hours:By Appointment (please email for availability)
PREREQUISITE:None
STUDENT LEARNING OUTCOMES:
- Students will analyze and assess the roles of the culinary arts industry worker as it relates to the safe preparation of food. Standards and governmental guidelines will be used as assessment tools.
- Students will inspect and evaluate the quality of a food service operation’s safety and sanitation program using the nationally recognized assessment tool from the National Restaurant Association and the Los Angeles Environmental Health Department.
- Students will certify in a national competency exam called ServSafe and pass with a 75% score.
COURSE DESCRIPTION:
An introduction to the basic principles of sanitation, safety, work simplification, and use and care of institutional food service equipment. Emphasis is on the importance of proper employee training practices as related to food safety. ServSafe Food Manager Certification will be obtained upon successfully passing exam.
INSTRUCTION METHODS:
Various methods of instruction are utilized, including lectures, class opinion, polls, discussions, films, and guest lectures and field trips to do on-site inspections at foodservice operations. A primary objective of this particular course is to establish an atmosphere in which each student feels that he may express his own point of view without feeling threatened, and that questions may be asked and answered without embarrassment. No limits are placed upon the subject matter or the extent of questioning, except that all discussions should be in “good taste” and with due recognition of the varying personal, economic, religious and social backgrounds of each class member and the level of maturity of the group as a whole. The Sanitation Foodborne Illness Report Project will be a group project. You will present your findings in class via PowerPoint.
COURSE OBJECTIVES:
- Define the terms sanitation, hazard, risk, flow of food and critical control point.
- Explain the dangers of food-borne illness.
- Identify what is meant by high risk populations for food-borne illness and explain why these populations are at high risk.
- Identify the characteristics of potentially dangerous/hazardous food.
- Identify three classifications of contamination associated with food.
- AND MORE!
UNIFORM DRESS CODE:
- Students must be in proper CAI school uniform at all times while on campus. Black skullcaps and bistro aprons are necessary only when in the food preparation area.
- It is the student’s responsibility to be dressed in clean, proper attire for all lab and lecture periods. If you are not dressed appropriately or your uniform is incomplete, you will not be admitted to class, and you will be given an absence for the day.
- If you are passing through or working in the kitchen, you must be in full uniform. Please see the Culinary Arts Student Handbook for more detailed information regarding the student dress code.
ATTENDANCE:
The Culinary Arts Institute (CAI) attendance policy is similar to what you would find in any professional kitchen. Proper attendance and reliability are essential in the culinary arts and hospitality industries. No matter how skilled the cook, he or she is valuable only when present in the kitchen. The faculty and staff at CAI consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. Besides, you don’t want to miss out on all the fun!
STUDENTS WITH SPECIAL NEEDS:
LAMC students with verified disabilities who are requesting academic accommodations should use the following procedure:
- Step 1: Obtain documentation of your disability from a licensed professional. You may contact DSPS to request a Disability Verification Form.
- Step 2: Make an appointment to meet with a DSPS Specialist to review your documentation and discuss reasonable accommodations. To schedule a meeting, please call DSPS at (818)364-7732.
- Step 3: Bring your disability documentation to your DSPS appointment. The DSPS office is located in room 1018 of the Instructional Building.
- Step 4: Each semester, reach written accommodation agreement with the DSPS Specialist and your instructor.
Please complete this process in a timely manner to allow adequate time to provide accommodation.
EVALUATION METHODS:
Grading is based upon homework, class participation, quizzes / final exam and class project.
GRADING PROCEDURES
- Homework: 200 points
- Participation in Class: 200 points
- Participation is a very important part of your grade, and is required to pass the class. Please come on time and stay until the end of class each day.
- Class Projects: 200 points. Mock inspection and oral presentation.
- Quizzes: 200 points
- Final Exam: 200 points
ASSIGNMENTS & EVALUATION:
Homework = 200
Participation, professionalism = 200
Quizzes = 200
Final Written Exam = 200
Sanitation Inspection Project = 200
Total Points =1000
GRADING SCALE:
90-100 % = A
80-89 % = B
70-79 % = C
60-69 % = D
59 ≤ % = F
ChefPadron’s Tips for Success:
- SHOW UP TO CLASS!
- Be on Time.
- Be in full uniform
- Bring your books and culinary tools to every class.
- Read assigned chapters prior to attending class.
- Bring recipes to every class.
- Electronic devices are not allowed in class. No calls or text messaging while in class or lab.
- HAVE FUN!
Week 1 / Date / Topic / Assignment
Day 1 / 02-05 / Welcome!
Introductions
Lecture / Class discussion
Syllabus
Why is Food Safety Important? / Read Chapters 1 & 2
Complete end of chapter questions
All homework is due on
Week 7 Day 1
Day 2 / 05-07 / Lecture / Class discussion
Chapter 1: Keeping Food Safe
Foodborne Illnesses
How Foodborne Illnesses Occur
The Food Safety Responsibilities of a Manager
Chapter 2: Understanding the Microworld
Pathogens; Bacteria; Viruses; Parasites; Fungi
and Biological Toxins / Read Chapters 3 & 4
Complete end of chapter questions
Secure a location for mock inspection
Mock inspection report is due by
10-09-17
Week 2 / Date / Topic / Assignment
Day 1 / 02-12 / Lecture / Class discussion
Chapter 3: Contamination, Food Allergens, and Foodborne Illness
Physical and Chemical Contaminants
The Deliberate Contamination of Food
Food Allergens
Chapter 4: The Safe Food Handler
Personal Hygiene and Contamination
A Good Personal Hygiene Program / Read Chapters 5 & 6
Complete end of chapter questions.
Answers must be typed and a printed hard copy turned in
Week 7 Day 1
Day 2 / 02-14 / Lecture / Class discussion
Chapter 5: The Flow of Food: An Introduction
Cross-Contamination
Time-Temperature Control
Chapter 6: The Flow of Food: Purchasing and Receiving
Purchasing Considerations
Receiving Considerations
General Inspection Guidelines / Read Chapters 7 & 8
Complete end of chapter questions.
Answers must be typed and a printed
Week 3 / Date / Topic / Assignment
Day 1 / 02-19 / COLLEGE CLOSED
PRESIDENT’S DAY! / HAVE A NICE DAY OFF!
Day 2 / 02-21 / Lecture / Class discussion
Chapter 7: The Flow of Food: Storage
General Storage Guidelines
Storing Specific Food
Chapter 8: The Flow of Food: Preparation
Preparation; Cooking Food
Cooling and Reheating Food / Read Chapters 9 & 10
Complete end of chapter questions.
Week 4 / Date / Topic / Assignment
Day 1 / 02-26 / Lecture / Class discussion
Chapter 9: The Flow of Food: Service
Holding Food for Service
Serving Food Safely
Off-Site Service
Chapter 10: Food Safety Management Systems
Food Safety Management Systems
Active Managerial Control
Crisis Management / Read Chapters 11 & 12.
Complete end of chapter questions
Day 2 / 02-28 / Lecture / Class discussion
Chapter 11: Safe Facilities and Management
Designing a Safe Operation
Considerations for Other Areas of the Facility
Equipment Selection
Installing and Maintaining Kitchen Equipment
Utilities
Chapter 12: Cleaning and Sanitizing
Cleaning; Sanitizing; Dishwashing
Cleaning the Premises; Developing a Cleaning Program / Read Chapters 13 & 14
Complete end of chapter questions.
Week 5 / Date / Topic / Assignment
Day 1 / 03-05 / Lecture / Class discussion
Chapter 13: Integrated Pest Management
Integrated Pest Management (IPM) Systems
Identifying Pests
Working with a Pest Control Operator (PCO)
Treatment
Using and Storing Pesticides
Chapter 14: Food Safety Regulation and Standards
Government Agencies Responsible for Preventing Foodborne Illness
The Inspection Process
Self-Inspections
Voluntary Controls within the Industry / Read Chapter 15
Complete end of chapter questions.
Day 2 / 03-07 / Lecture / Class discussion
Chapter 15: Staff Food Safety Training
Training Staff
Ways of Training
Recap Chapters 1-15 / Finalize Class Project
Prepare for Presentation
Week 6 / Date / Topic / Assignment
Day 1 / 03-12 / ServSafe Exam / Congratulations! You did it!
Day 2 / 03-14 / Prepare for Group Presentations / Finalize mock inspection report
Important Note:Mock inspection report and all homework is due next class period
Week 7 / Date / Topic / Assignment
Day 1 / 03-19 / Mock inspection report presentations / Final date to turn in mock inspection report and all homework
(No Exceptions)
Day 2 / 03-21 / Mock inspection report presentations
Week 8 / Date / Topic / Assignment
Day 1 / 03-26 / Review for Final Exam / Study for Final Exam
Day 2 / 03-28 / Final Exam / Study for Final Exam
Important: Please note that the class schedule is subject to change based on Chef’s discretion.
HOLIDAYS (College CLOSED)
Presidents Day – February 19th