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Food Sanitation and Cost Control
This course is based on The Educational Foundation of the National Restaurant Association's ServSafe Coursebook. The course is designed for hospitality and tourism industry members. Course contains information to inform and strengthen and update supervisors and mangers on current principles and practices of sanitation and safety. Discussion of the Hazard Analysis Critical Control Point (HACCP) system. Other topics of study will include microbial contaminants, food allergens, food-borne illness, and facilities sanitation. Explains cost control process from purchasing through receiving, storage, inventory control, and yield cost analysis. Offers national certification to students upon successful completion.
Unavailable Winter 2009 term.
Tuition and Fees (see the college Tuition & Fees page for more information)
| Credits |
Tuition |
Online Fee |
Universal Access Fee |
Student Services Fee |
Total |
| 3 |
$183.00 |
$50.00 |
$18.00 |
$1.50 |
$252.50 |
This table does not include any lab fees or the cost of textbooks.
Course Outline
How to Register
Buy the book
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Instructors who have taught this course during the past year.
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Eric Aebi
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