Hygiene and Sanitation

This course addresses fundamental notions of sanitation, hygiene, and nutrition in food preparation, handling, and storage. Students are introduced to the following major areas: proper food handling and storage techniques and processes, the effects of storage and culinary treatment on food value and taste, kitchen safety, the prudent use of cleaning agents and equipment, sanitation hazards and food contamination, waste disposal and management. A brief portion of the course is also devoted to basic principles of nutrition and nutritive equilibrium as they apply to food preparation and storage.