NUTRITION 110 / CULINARY 110

 

Course Syllabus: 

(Downloadable Syllabus)

 

                                          

Human Services & Technology Division

Food & Nutrition Department

Welcome to NUTR 110 – Food Sanitation & Safety

Welcome to CULN 110 – Food Sanitation & Safety  

FALL 2018

 

Instructor: Edward Lee                                                                     

E-mail: lee_edward@sac.edu          

 

COURSE OBJECTIVES

Learn basic principles of sanitation and safety applied to commercial food service operations to comply with state regulations for sanitation certification. Includes certification knowledge of food borne illnesses and steps of food handling; personal hygiene, procurement, preparation, storage and service and equipment use, care, selection, and accident prevention.

 

COURSE OUTCOMES

Upon successful completion of this course, you will be able to know:

• causes of food borne illness;
• avoidance of food borne illness through the flow of food;
• food allergen information;
• and successfully be able to pass and become a certified ServSafe Food Safety Manager.

 

BOOK

ServSafe Manager Book 7^thEdition

 

(ServSafe Manager's 7th Edition Book)

BE AWARE! The book price vary due to the EXAM VOUCHER/SCANTRON. If the book is too cheap (between $30- $50s range), the voucher/scantron needed for the ServSafe test is probably USED or not present. Books in the range of $60+, most likely comes with the voucher or scantron. Please make sure to verify that it has an UNUSED scantron or voucher. 

 

IF YOU ARE UNSURE, YOU CAN ALWAYS PURCHASE THE BOOK WITH THE SCANTRON FROM ME FOR $70.

In case you purchase a book without the scantron, you can always buy the scantron on the day of the ServSafe Exam for $38.

(ServSafe Scantron needed for the ServSafe Manager's Certification Exam)

 

ATTENDANCE/PARTICIPATION

Attendance is key to do well in this class. You are expected to attend and participate in the discussions and/or class activities by posting quality responses to organized discussion questions each week/each module/each activity. Students who do not access the class and submits the first’s week activity by the due date will be dropped as a no show. You are expected to continuously review responses by classmates and reply to their ideas in an insightful way throughout the course.

 

IMPORTANT DATES

Start Date	September 1, 2018
End Date	December 31, 2018

 

It is YOUR responsibilityto officially withdraw from the class if you determine that you can no longer participate. Failure to drop the class may result in a failing grade.  In case of an excessive absence, two consecutive weeks without participating, the student will be dropped.

 

CONTACTING THE INSTRUCTOR

 Since this is an online course, communication is KEY therefore, I will always be pleased and available to receive your emails with questions that you might have. Don’t hesitate to write an email! I do not bite, I am not scary. I will always try my best to answer all emails within 24 hours. 

 

When writing an email please include your name and subject, in the subject line. (e.g. John Doe –Assignment #4 Question).

 

EXAM POLICY

Exams will cover ALLassigned, discussions, read, videos and lectured materials. All students must take the examinations by the scheduled dates. If you are unable to take the test due to an exceptional circumstance, make sure to talk to me in advance. If an emergency occurs, make sure to contact me as soon as possible.

 

LATE ASSIGNMENT POLICY

Make sure you complete assignments, quizzes, discussions before the due date in order to receive points. In special circumstances or emergencies, contact me immediately to arrange special accommodations.

Late assignments = Less points

 

What if I’m having trouble organizing my ideas for assignments?

Take an early draft to the Learning Center located at U-202 Johnson Center andA-225 Chavez Building.  Their phone number is (714) 564-6569and their hours will be shown on this website Learning Center Hours.

 

What is the policy regarding cheating and plagiarism?

You should be familiar with the Academic Honesty Policy at Santa Ana College. There is absolutely NO tolerance for cheating in this class. Academic dishonesty or cheating is defined as an intentional act of fraud in which a student seeks to claim credit for the work or efforts of another without authorization. This includes assisting other students in acts of dishonesty or coercing students into acts of dishonesty, whether it is in coursework or on exams. There is absolutely NO tolerance for cheating in this class. Any student caught cheating or assisting another student in the act of cheating, will receive a zero score for the assignment or quiz. 

Acts of cheating and/or plagiarism include but are not limited to the following:

• Working with another student on an assignment meant for individual completion, is considered an act of dishonesty.  Files may not be shared.
• Working with another student or another person is considered an act of dishonesty on a quiz or on a project.  Your work needs to be your own.
• If you have any questions regarding this policy or application of this policy, please let me know.

 

HARDWARE REQUIREMENT

• Windows
• 5GHz or faster processor
• 1GB of RAM
• 100 GB of available hard-disk space
• 1024x768 screen resolution
• Speakers or headphones

 

SOFTWARE REQUIREMENTS

Class materials can be sent in different formats; hence, you need a variety of softwares. For our class, you will need (but not limited):

• Microsoft Word or similar (to be able to read .DOC files)
• Microsoft PowerPoint or similar (to be able to open .PPT files)
• Adobe PDF or similar (to be able to open .PDF files)
• An Internet Browser

Softwares can be bought at store.CollegeBuys.org

 

How do I earn points in this class?

A summary for the methods of assessmentare listed below:

1. Exams (100 points possible & 100 points Final Exam):  Four exams and a final exam will be given. Exams must be completed before the due date. 

To be able to take the ServSafe Manger’s Certification Exam, you WILL need to come to the classroomwhich will be announced as soon as it is set. If you PASS and you are satisfied, the score given by ServSafe will be recorded as your final exam score.

The ServSafe passing score is 75% or higher. This is obtained by answering at least 60 out of 80 questions correctly. The exam has 90 questions; however there are 10 pilot questions that are for research purposes only. Exams are graded by ServSafe.

2. Assignments (200 points possible):  Each activity is worth 20 points

3. Discussions (100 points possible): Each discussion is worth 10 points.

 

What percentage of my points comes from each assessment?

4 Exams (4 Exams: 1&2 20 points each; 3&4 30 points each)       100 points       (20%)

10 Assignments (10 @ 20 points each)                                            200 points       (40%)

10 Discussions (10 @ 10 points each)                                              100 points       (20%)

Final Exam                                                                                           100 points       (20%)

                                                            Total Points Possible:             500 points

 

Total Points                             Percentage                              Grade

450-500 points                        90-100%                                  A

400-449 points                        80-89.9%                                 B

350-399 points                        70-79.9%                                 C

300-349 points                        60-69.9%                                 D

<300 points                             59.9% or below                       F

 

TENTATIVE PLAN

Week	Due Date	Chapter	What are the chapter topics?	What is due this week?
1	11:59pm	Orientation	Class Orientation Food Safety History	Assignments,  Discussions
2	11:59pm	1	Providing Safe Food	Assignments,  Discussions
3	11:59pm	2	Forms of Contamination	Assignments,  Discussions
4	11:59pm	3	The Safe Food Handler	Assignments, Exam #1
5	11:59pm	3	Good Personal Hygiene Program	Assignments,  Discussions
6	11:59pm	4	Hazards in the Flow of Food	Assignments
7	11:59pm	5	Purchasing, Receiving, and Storage	Assignments, Exam #2
8	11:59pm	5	Purchasing, Receiving, and Storage (cont.)	Assignments,  Discussions
		-	WINTER BREAK
9	11:59pm	6	The Flow of Food:Preparation	Assignments,  Discussions
10	11:59pm	7	The Flow of Food:Cooking	Exam #3,  Discussions
11	11:59pm	8	The Flow of Food:Services	Assignments,  Discussions
12	11:59pm	9	Food Safety Management Systems	Exam #4
13	11:59pm	10	Safe Facilities and Pest Management	Assignments,  Discussions
14	11:59pm	ServSafe	ServSafe Exam	Discussions
15	11:59pm	-	REVIEW SERVSAFE SCORES & FINAL Exam
16	11:59pm	FINAL	FINAL EXAM

This is a tentative class schedule and it is subject to change.