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Sanitation and Food Safety (HYB)

Course number : HCT117 ID : 31960 Section Number : 1

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Develops an understanding of basic principles of sanitation and safety in hospitality operations. The course focuses on prevention of food-borne illnesses and introduces the student to HACCP planning and implementation. Successful passing of the National Restaurant Association exam provides certification as a ServSafe Food Protection Manager. Also offered for credit as HCTI101.

Email Ceinfo@frederick.edu for steps to register Send to Friend »

Class Details

10 Session(s)
Weekly - Tue

Location
COLIST

Instructor
Colison,Charles B

CEUs : 3

Notice

Please read:

To enroll in the course students are asked to show academic readiness in English. Email ceinfo@frederick.edu or call 301-624-2888 to discuss which of the following methods you should use:

Take an Accuplacer Test for free at the FCC Testing Center. Score 237 on Next Gen Reading or BOTH 229 Reading & 237 Writing or Score 102 on ESL Reading or 276 on ESL overall
Placed into or be enrolled in ENGL70 or higher
Grades from recent high school or college courses
Scores from TOEFL, ACT, AP, CLEP, DSST, GED, PARCC/MCAP or SAT exams FCC offers English skill-building courses for students (some are free).

Classes will meet in person at the Monroe Center, 200 Monroe Avenue, Frederick, MD in room MC115 and require online participation as noted in a syllabus or course schedule that the instructor will provide. Online participation may include real-time virtual participation or non-scheduled asynchronous participation. This class is colisted with HCTI101 3712.

Tuition $221.00

Registration Closes On
Tuesday, January 26, 2027 @ 11:59 PM

Fees: $110.00