Catalog Description
Principles of food-borne illness etiology and transmission; food-borne agents resulting in food spoilage, infections, and poisonings; sanitary, preventive, and managerial practices mandated by public health laws for food service personnel and health inspectors to ensure food safety. Use of fermentation microorganisms in food preparation.
Section Notes
Enrollment in BIO 121-931 is limited to students in the Culinary Arts program. BIO 121 is a fully online course with no required class meetings. BIO 121 is an 8-week, late-start course that begins on August 31st. Students will complete all coursework in Canvas, which requires an internet-enabled device. This class is part of CityOnline and is 8 weeks long. For course details, students must check the instructor's website or email Dr. Miraglia at [email protected].
Requisites
Recommended Preparation, Readiness for college-level English or ESL 188
Learning Outcomes