General Course Info:
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(2 cr)
Introduction to sanitation and safety concerns in a food service establishment and to Hazard Analysis Critical Control Points (HACCP). Can lead to Serve Safe certification from the National Restaurant Association.The instructor for HRI 1112 "Sanitation and Safety" is: Sharon Stewart
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General Course Information
Upon completion of this course, the Student will be able to:
- Info Here
Text and Required Materials
Text and other info here
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Topical outline (general) here
Specific Grading Info
For more information about grades, refer to the
U of M's Uniform Grading
and Transcript Policy
Academic Workload Expectations
For undergraduate courses, one credit is defined as equivalent to an average of three
hours of learning effort per week (over a full semester) necessary for an average student
to achieve an average grade in the course. For example, a student taking a three credit
course that meets for three hours a week should expect to spend an additional six
hours a week on coursework outside the classroom.
Course Instructional Materials
Info here
No sample unit available for this course
Students with Special Needs:
Individuals who have any disability, either permanent or temporary, which might effect
their ability to perform in this class are encouraged to inform the instructor at the
start of the quarter. Tutors are available, and adaptation of methods, materials, or tests
may be made as required to provide for equitable participation. This syllabus is also
available in alternative formats upon request.