CUA 103 Introduction to Sanitation & Production ServSafe
3 Credit Hours • 67.5 Contact Hours (Lecture/Lab Combination)
Note: Student must have completed and passed the ServSafe National Exam
This course parallels CUA 101 and CUA 121. It accommodates the need for students to have to register for a 3 credit hour course in order to qualify for third party sponsorship. Students will learn the basics of sanitation and safe food handling, resulting in ServSafe Certification from the National Restaurant Association if they pass a national exam with a score of 75% or higher. They will also be introduced to the principles of food production as practiced in commercial kitchens. Skills included are use of weights and measures, recipe conversion, basic knife cuts and fundamental principles of classical cuisine.