Course Syllabus

Total Course Weight

100%

1.00

Understand causes of foodborne illness.

8%

C2

Core

1.01

Understand food safety issues.

2%

C2

Core

1.02

Understand foodborne contaminates and food allergies.

3%

C2

Core

1.03

Understand the food handlers’ responsibilities in preventing contamination of food.

3%

C2

Core

2.00

Understand factors that influence food safety.

16%

C2

Core

2.01

Understand hazards in the flow of food.

2%

C2

Core

2.02

Understand procedures involved in purchasing, receiving and storage of food.

3%

C2

Core

2.03

Understand safety procedures involved in food preparation.

6%

C2

Core

2.04

Understand rules for holding and serving food safely.

3%

C2

Core

2.05

Understand food safety management systems.

2%

C2

Core

3.00

Understand safe facilities, pest management and sanitation.

6%

C2

Core

3.01

Understand safe facilities and pest management.

3%

C2

Core

3.02

Understand cleaning and sanitizing guidelines for a food service facility and equipment.

3%

C2

Core

4.00

Understand the Roadmap to Food Entrepreneurship

30%

C2

Core

4.01

Understand opportunity. (Mile Markers 1 and 2)

5%

C2

Core

4.02

Understand test feasibility and accessing information. (Mile Markers 3 and 4)

7%

C2

Core

4.03

Recognize the importance of community outreach. (Mile Marker 5)

4%

C1

Core

4.04

Understand marketplace experience. (Mile Marker 6)

8%

C2

Core

4.05

Understand future directions. (Mile Marker 7)

6%

C2

Core

5.00

Apply specialty food preparation skills.

10%

C3

Core

5.01

Apply knife skills commonly used in food preparation.

4%

C3

Core

5.02

Apply garnishes for specific service.

6%

C3

Core

6.00

Apply procedures to prepare and serve yeast bread products.

15%

C3

Core

6.01

Apply procedures to prepare yeast breads.

11%

C3

Core

6.02

Apply procedures to adapt yeast bread recipes and products.

4%

C3

Core

7.00

Apply procedures to prepare and serve cakes, fillings, and frostings.

15%

C3

Core

7.01

Apply procedures to prepare cakes, fillings, and frostings.

9%

C3

Core

7.02

Apply procedures to adapt cake, filling, and frosting recipes and products.

4%

C3

Core

7.03

Understand marketing issues specific to cakes, fillings, and frostings.

2%

C2

Core