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
BIO 121-Sec 931 has no scheduled in-person meetings and requires the use of Canvas. All coursework is completed on Canvas using an internet-enabled device. This class is part of CityOnline and has a shorter semester (8 Weeks). For course details, students must check the instructor's website or email Dr. Miraglia at smiragli@ccsf.edu.
Requisites
Recommended Preparation, Readiness for college-level English or ESL 188
Learning Outcomes