BUS 158 - Sanitation in Food Service Operation

This course covers the basic principles of sanitation, food science and nutrition. Topics include nutrition and food terminology, food group indentification, nutritional standards, food pyramids, building nutrtional recipes and menus, understanding nutrition and disease, food labeling and the scientific basics of the different methodologies used in healthy cooking. The principles of sanitation and safe food handling, as well as the ServSafe certification exam will be covered.

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