As chefs and foodservice managers, professionals in this industry will be presented with challenges regarding food safety, sanitation, and creating menus that require nutritional analyses.
Sanitation for Food Service Operations focuses on the development of skills to follow sanitation and hygiene provisions in state codes, including the opportunity for students to earn their ServSafe Manager certification, valued in foodservice operations.
Nutrition for Culinary Arts focuses on the six major nutrients and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.
Sanitation for Food Service Operations focuses on the development of skills to follow sanitation and hygiene provisions in state codes, including the opportunity for students to earn their ServSafe Manager certification, valued in foodservice operations.
Nutrition for Culinary Arts focuses on the six major nutrients and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.
Sanitation for Food Service Operations
Chapter 1:
Lesson (for Instructor): Presentation(s): Resources: Assignments: Additional Review:
Chapter 2:
Lesson (for Instructor): Presentation(s): Resources:
Chapter 3
Lesson (for Instructor): Presentation(s): Resources:
Chapters 4 & 5:
Lesson (for Instructor): Presentation(s): Resources: Assignments: Additional Review:
Chapter 6:
Lesson (for Instructor):Presentation(s): Resources:Assignments: Additional Review:
Chapter 7:
Lesson (for Instructor):Presentation(s):
Resources:
Chapter 8:
Lesson (for Instructor):
Day 5: Chapters 7 & 8
Presentation(s):
Food Safety Management Systems
Resources:
Notes
Assignment(s):
Study Guide
Chapter 9:
Lesson (for Instructor):
Day 6: Chapters 9 & 10
Presentation(s):
Safe Facilities and Pest Management
Resources:
Notes
Assignment(s):
Study Guide
Chapter 10:
Lesson (for Instructor):
Day 6: Chapters 9 & 10
Presentation(s):
Cleaning and Sanitizing
Resources:
Notes
Assignment(s):
Study Guide
Final Review Guides/Forms:
Sanitation Practice Test Answer Grid
Additional Resources:
20 Observed Violations of Best Practices & 20 Corrections
Lesson (for Instructor): Presentation(s): Resources: Assignments: Additional Review:
Chapter 2:
Lesson (for Instructor): Presentation(s): Resources:
- Notes
Chapter 3
Lesson (for Instructor): Presentation(s): Resources:
- Notes
Chapters 4 & 5:
Lesson (for Instructor): Presentation(s): Resources: Assignments: Additional Review:
Chapter 6:
Lesson (for Instructor):Presentation(s): Resources:Assignments: Additional Review:
- Chapter 6 Quizlet
Chapter 7:
Lesson (for Instructor):Presentation(s):
Resources:
- Notes
- Chapter 7 Quizlet
Chapter 8:
Lesson (for Instructor):
Day 5: Chapters 7 & 8
Presentation(s):
Food Safety Management Systems
Resources:
Notes
Assignment(s):
Study Guide
Chapter 9:
Lesson (for Instructor):
Day 6: Chapters 9 & 10
Presentation(s):
Safe Facilities and Pest Management
Resources:
Notes
Assignment(s):
Study Guide
Chapter 10:
Lesson (for Instructor):
Day 6: Chapters 9 & 10
Presentation(s):
Cleaning and Sanitizing
Resources:
Notes
Assignment(s):
Study Guide
Final Review Guides/Forms:
Sanitation Practice Test Answer Grid
Additional Resources:
20 Observed Violations of Best Practices & 20 Corrections
Nutrition for Culinary Arts
Chapter 1:
Presentation(s):
Introduction to Nutrition
Nutrition
Assignment(s):
Study Guide
Chapter 2:
Presentation(s):
MyPlate
Assignment(s):
Study Guide
Chapter 3:
Presentation(s):
Carbohydrates
Assignment(s):
Study Guide
Chapter 4:
Presentation(s):
Fats, Lipids, and Oils
Assignment(s):
Study Guide
Chapters 5 & 6:
Presentation(s):
Proteins & Vitamins
Assignment(s):
Study Guide
Chapter 7:
Presentation(s):
Water & Minerals
Assignment(s):
Study Guide
Chapters 9-11:
Presentation(s):
Healthy Menus, Marketing, & You
Assignment(s):
Study Guide
Chapter 12:
Presentation(s):
Weight Management
Assignment(s):
Study Guide
Presentation(s):
Introduction to Nutrition
Nutrition
Assignment(s):
Study Guide
Chapter 2:
Presentation(s):
MyPlate
Assignment(s):
Study Guide
Chapter 3:
Presentation(s):
Carbohydrates
Assignment(s):
Study Guide
Chapter 4:
Presentation(s):
Fats, Lipids, and Oils
Assignment(s):
Study Guide
Chapters 5 & 6:
Presentation(s):
Proteins & Vitamins
Assignment(s):
Study Guide
Chapter 7:
Presentation(s):
Water & Minerals
Assignment(s):
Study Guide
Chapters 9-11:
Presentation(s):
Healthy Menus, Marketing, & You
Assignment(s):
Study Guide
Chapter 12:
Presentation(s):
Weight Management
Assignment(s):
Study Guide