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 121-932 limited to students in the Culinary Arts program.
Requisites
Recommended Preparation, Readiness for college-level English or ESL 188
Learning Outcomes