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 121-961 is limited to students in the Culinary Arts program. BIO 121 is an online course with a 30-minute Zoom orientation held on June 8th at 1:00 pm. The Zoom link will be provided on Canvas on June 8th. Students unable to make the orientation must arrange to meet with the Culinary Department advisor, Ms. Shea, for information about the course and program. Students remaining in the Culinary Program will be required to become a certified food safety manager. Options for obtaining that certification will be provided to enrolled students. Students will complete all coursework in Canvas, which requires an internet-enabled device. This class is part of CityOnline and lasts 8 weeks. For course details, students can email Dr. Miraglia at smiragli@ccsf.edu.
Requisites
Recommended Preparation, Readiness for college-level English or ESL 188
Learning Outcomes