Safety, Sanitation & Equipment (CULI 1120)
This course provides the student with an introduction to the principles of work safety, hygiene and health regulations. Fire safety and safe operation and maintenance of kitchen equipment is stressed. Special emphasis is placed on personal hygiene and appearance.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1120
Credits: 2.0
Length: 50.0 hours
Course outline:
view
http://www.mtexeter.com/vccphp/courseoutline?subject=CULI&number=1120
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
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