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HOSP101 - Foodservice Sanitation

Course Details

Course Code: HOSP101 Course ID: 2885 Credit Hours: 3 Level: Undergraduate

An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed.





Prerequisites

Course Schedule

Registration Dates Course Dates Session Weeks
11/26/18 - 05/03/19 05/06/19 - 06/30/19 Spring 2019 Session I 8 Week session
12/31/18 - 05/31/19 06/03/19 - 07/28/19 Spring 2019 Session D 8 Week session
01/28/19 - 06/28/19 07/01/19 - 08/25/19 Summer 2019 Session B 8 Week session
02/25/19 - 08/02/19 08/05/19 - 09/29/19 Summer 2019 Session I 8 Week session
03/25/19 - 08/30/19 09/02/19 - 10/27/19 Summer 2019 Session D 8 Week session
04/29/19 - 10/04/19 10/07/19 - 12/01/19 Fall 2019 Session B 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

  1. Design Food Safety techniques that can be used to prevent the outbreak of foodborne illness
  2. Identify the hazards that can cause food to become unsafe
  3. Demonstrate proficiency in safe food handling techniques from delivery to service
  4. Describe cleaning and sanitizing programs to ensure safety in a foodservice organization
  5. Construct training programs to support the continuation of safe food service

Reading Assignments:

The textbook and additional journals as assigned

Weekly Forum Assignments:

Detailed expectations and grading rubrics are located in the classroom lessons and in the forums.

Homework Assignments:

There are several assignments, based on application of information from the textbook and online lessons. Specific instructions and expectations are outlined in each assignment.

Assignment labeling:

Assignment files will be labeled with the following format:

Student Name_Assignment Name_Course Identifier Example:

FirstnameLastname_AssignmentOne_HOSP101 or Lastname_AssignmentOne_HOSP101

Formatting:

Resources and citations are to be formatted according to APA (6th Edition) style and formatting. Documents are to be MS Word documents.

Final Project:

The final project is due at the end of week 8. Final project is to follow labeling instructions as defined above. Detailed instructions and expectations are outlined in the classroom.

NameGrade %
Forums 40.00 %
Forum Week 1 5.00 %
Forum Week 2 5.00 %
Forum Week 3 5.00 %
Forum Week 4 5.00 %
Forum Week 5 5.00 %
Forum Week 6 5.00 %
Forum Week 7 5.00 %
Forum Week 8 5.00 %
Assignments 40.00 %
Assignment Week 2: Foodborne Illness Traceback - Infographic 13.33 %
Assignment Week 3: Purchasing & Receiving 13.33 %
Assignment Week 5: Storage, Preparation and Service 13.33 %
Final Project 20.00 %
Assignment Week 8: Final Project 20.00 %

There is no textbook assigned for this course. All required readings and resources are accessed through the weekly lessons.

Required Readings: See Lessons

Additional Resources: In the classroom lessons and forums, there are additional course articles and up to date APA documents as well as additional web based resources

Book Title:Various resources from the APUS Library & the Open Web are used. Links provided inside the classroom in the Lessons section.
Author: No Author Specified

Previous Syllabi

Not current for future courses.