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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 (25076)

Online
Location: Virtual Campus
Duration: 1/5/2026 - 1/23/2026

Days & Time:

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

Facility:

ONLINE

Instructor:

Richard Neumann

Tuition and Fees: $168.55

Out of State Tuition and Fees: $168.55

 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 (23204)

Online
Location: Virtual Campus
Duration: 1/26/2026 - 3/20/2026

Days & Time:

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

Facility:

ONLINE

Instructor:

Richard Neumann

Tuition and Fees: $168.55

Out of State Tuition and Fees: $168.55

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

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Introduction to Food Production

Undergraduate | 3 Credits

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
Spring 2026
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Hospitality and Tourism
Catalog #10316112
Undergraduate

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