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Sanitation for Foodservice Operations

Students examine the causes of food-borne illness and apply techniques for preparing, storing, and serving hot and cold foods from a ServSafe® Certified Instructor/Proctor. Students also examine the role of management and workers related to sanitation regulations and standards. The ServSafe® certification test is administered in this course and students will need to hold this valid certificate for graduation and employment in the culinary industry.

Pre-Requisites
There are no Pre-Requisites

Classes


Course: Sanitation for Foodservice Operations (40048)

Online
Location: Virtual Campus
Duration: 6/3/2024 - 6/30/2024

Days & Time:

Mon, Tues, Wed, Thurs, Fri, Sat, Sun: 12:00 AM - 12:01 AM

Facility:

ONLINE

Instructor:

Richard Neumann

Tuition and Fees: $164.97

Out of State Tuition and Fees: $164.97

 Status:Closed Seats Available:N/A
Essential Class Information: Online courses use Blackboard for course content and assignments. Information about accessing Blackb ...


Course: Sanitation for Foodservice Operations (40868)

Online
Location: Virtual Campus
Duration: 7/22/2024 - 8/2/2024

Days & Time:

Mon, Tues, Wed, Thurs, Fri, Sat, Sun: 12:00 AM - 12:01 AM

Facility:

ONLINE

Instructor:

Richard Neumann

Tuition and Fees: $154.50

Out of State Tuition and Fees: $154.50

 Status:Closed Seats Available:N/A
Essential Class Information: Online courses use Blackboard for course content and assignments. Information about accessing Blackb ...


Course: Sanitation for Foodservice Operations (63702)

Online
Location: Virtual Campus
Duration: 8/19/2024 - 10/11/2024

Days & Time:

Mon, Tues, Wed, Thurs, Fri, Sat, Sun: 12:00 AM - 12:01 AM

Facility:

ONLINE

Instructor:

Richard Neumann

Tuition and Fees: $164.97

Out of State Tuition and Fees: $164.97

 Status:Active Seats Available:28
Essential Class Information: Online courses use Blackboard for course content and assignments. Information about accessing Blackb ...
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Course: Sanitation for Foodservice Operations (64253)

In Person
Location: Wisconsin Rapids
Duration: 8/21/2024 - 10/9/2024

Days & Time:

Wed: 2:45 PM - 4:15 PM

Facility:

T137 Classroom WR

Instructor:

Richard Neumann

Tuition and Fees: $164.97

Out of State Tuition and Fees: $239.72

 Status:Active Seats Available:13
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CATALOG #10316125

Introduces quantity food production to the non-culinary student. Topics include the preparation of a variety of menu items, equipment use, cooking methods and terminologies, recipe conversion and the essentials of timing and coordination of service. Corequisite: Sanitation for Foodservice Operations 10316112

Wisconsin Rapids
Fall 2024

Menu Planning

Undergraduate | 3 Credits

CATALOG #10316127

A hands-on approach to planning, creating, and maintaining effective menus. Discussions include menu items and placement, food costing and creative menu designs for visual appeal. Menu planning and design software may be utilized.

Wisconsin Rapids
Fall 2024
Subject Image
Hospitality and Tourism
Catalog #10316112
Undergraduate

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