Course Syllabus
Course Syllabus for Sanitation and Safety
Fall Semester 2022
Section Number 0515
Course Delivery: Asynchronous through Canvas (online)
Instructor: Chef Jim Cason
Office Phone: 707-527-4623
Office Location: B. Robert Burdo Culinary Arts Center, Room 5015
Instructor Email: jcason@santarosa.edu
Office Hours: Current information can be found in Canvas
Required Materials
TEXT: SERVSAFE COURSEBOOK, Seventh Edition, National Restaurant Association
WORKBOOK and WORKSHEETS: specific assignments available through Canvas.
Course Outline of Record - SRJC.EDU
Learning Outcomes
Upon successful completion of this class, students will be able to:
- Demonstrate knowledge of sanitation regulations and personal hygiene.
- Identify and describe contamination sources, microorganisms and conditions for growth.
- Describe a comprehensive cleaning and sanitizing program to prevent food borne illnesses.
- Recognize basic concepts of workplace safety.
- Successfully complete a final exam equivalent any national foodservice manager’s certification.
Course Pathway
INTRODUCTION
PROVIDING SAFE FOOD Chapter 1
THE MICROWORLD Chapter 2
CONTAMINATION, FOOD ALLERGENS, AND FOODBOURNE ILLNESS Chapter 3
THE SAFE FOODHANDLER Chapter 4
THE FLOW OF FOOD: AN INTRODUCTION Chapter 5
THE FLOW OF FOOD, PURCHASING AND RECEIVING Chapter 6
THE FLOW OF FOOD, STORAGE Chapter 7
THE FLOW OF FOOD: PREPARATION Chapter 8
THE FLOW OF FOOD: SERVICE Chapter 9
FOOD SAFETY MANAGEMENT SYSTEMS Chapter 10
SANITARY FACILITIES AND EQUIPMENT Chapter 11
CLEANING AND SANITIZING Chapter 12
INTEGRATED PEST MANAGEMENT Chapter 13
FOOD SAFETY REGULATION AND STANDARDS Chapter 14
Employee Food Safety Training Chapter 15
Complete course review
FINAL EXAM
ServSafe Certification:
The National ServSafe exam is NOT a part of this class. California has a “Foodworker’s Card” law and this will be discussed in class.
GRADING PROCEDURES AND REQUIREMENTS
This is a self-paced class. As you move through the modules you will have to complete the assignments and pass the quizzes for that module with at least 70% correct before the next module will open. You can see your progress and know exactly where your grade is at any time by visiting the “Grades” module of Canvas.
- Assignments
All assignments are delivered and submitted through Canvas. Specific file types must be used and some file types will be blocked. Any submission that uses GoogleDocs is never accepted. Acceptable file types are pdf, doc, docx, and rtf. Word documents work the best and I am able to annotate and paste comments on these files. Some assignments are presented as quizzes, but have no time limits and can be taken as many times as needed to get the answers correct.
- Mid-Block and Final exam
The Mid-Block and Final Exams are both timed exams with a limit on attempts. Please be prepared before starting these exams so that you don’t run out of time.
- Prerequisites
There are prerequisites or co-requisites for the culinary classes, including this class. If you do not pass Sanitation and Safety, you will not meet the prerequisites and you will not be able to progress through the program. You must get a C or better to satisfy the prerequisite and continue in the program. Students scoring less than a “C” grade will be required to retake the class.
SRJC CULINARY DEPARTMENT STANDARDS
We all have a commitment to uphold the high standards of this ancient and respected profession we call hospitality. It requires your acute attention to detail. Adhering to the following standards will ensure that your first impression has a positive impact. Years of hard work, training and dedication are essential to your success. It all begins with your appearance and attitude.
The following Standards of Conduct
are expected of anyone who aspires to be a professional in the hospitality industry.
Students who do not comply with these standards
will NOT be permitted into labs to cook or in the dining room during service.
Should you have any questions regarding these standards and disciplinary procedures,
please consult your instructor.
GROOMING STANDARDS FOR ALL STUDENTS
Hands: Fingernails must be short, trimmed, clean, and free of polish. False nails and nail polish present a health hazard and are not allowed.
Hair: Hair which is shoulder length or longer must be restrained above the collar, in a bun. Loose pony tails and braids are not permitted. Bangs must be tucked in, away from face.
Moustaches and Beards: Neatly trimmed and not extending beyond 1/2 inch.
Deodorant: Unscented deodorant must be worn to counteract body odor. We work in a heated, stressed environment, close in proximity with classmates, instructors and café guests. Absolutely NO fragrances should be worn in professional kitchens or in classrooms where wine tastings are held. This includes ALL body and hair care products.
Makeup: Minimal. False eyelashes are not permitted.
Jewelry: To uphold standards of safety, sanitation and professionalism, one plain ring is the only jewelry permitted. ALL facial jewelry (including plugs and gauges in ears) in eyebrows, lips, tongue, nose, etc. are not permitted. Covering jewelry with bandages or tape in place is not acceptable. ANY instructor may ask a student to remove his or her jewelry. For the purposes of this standard, watches are to be considered “jewelry”
Face Mask: Students will be issued a face mask on the first day of class. You are required to wear this issued mask at all times while inside the Culinary Arts Center. It is your responsibility to wash and care for this mask. Additional masks can be purchased at Santa Rosa Uniform, 1005 W College Ave.
DRESS CODE
Full uniform is to be worn on the first day of each lab class. You must be completely dressed in uniform by the starting time of class. Students out of uniform will not be permitted into labs. Students must remain in uniform until class is dismissed. The uniform includes the items listed below.
Do not use the hallway as a changing room. Use the 2nd floor restrooms.
Sitting on the floor, the ground or the stairs in uniform is unprofessional and not allowed.
CULINARY UNIFORM
Purchase at Santa Rosa Uniform, 1055 West College Ave. or the SRJC Bookstore
Chef’s Coat: Clean, white chef’s coat with the SRJC Culinary Arts logo. Colored or logoed T-shirts and hooded sweatshirts underneath your uniform are not permitted.
Apron: Clean, white, 4-way apron.
Pants: Clean, long black and white checkered chef’s pants, hemmed to a length which does not drag on the floor.
Hat: Clean white skull cap.
Shoes: All students should wear clean, black, thick-soled kitchen shoes that provide support to stand and work for long hours. They must have a closed back and non-slip soles. Sport shoes and canvas tennis shoes are not permitted.
RESTAURANT DINING ROOM SERVICE UNIFORM
To be purchased after students receive information from the Restaurant Dining Room Service class instructor.
CULINARY DEPARTMENTAL POLICIES
Electronics and Technology: Modern devices such as tablets, smart watches, phones, and lap top computers are all valuable tools for the chef if used correctly and safely. Timers, recipes, calculators and order guides are all available at the chef’s fingertips, but these tools can be a food safety hazard and a distraction from work. Your instructor will provide a secure area in the lab where your device can be stored but remain accessible. Use of these items will be limited to specific times and areas of the kitchen as directed by your instructor, but never in an area where food is out and being prepped. Laptops and tablet computers are not allowed in the labs.
Personal use of cell phones is only permitted during class breaks in the upstairs hallway near your locker.
CELL PHONE USE IS NOT PERMITTED ANYWHERE ON THE FIRST FLOOR.
Headphones: Not permitted.
Backpacks, Purses, Bags and Books: These items must be stored in your locker on the 2nd floor. Lockers are assigned every 8 weeks through your instructor on the first day of class. They are free to students. Plan accordingly so that your belongings fit into your locker. NO accommodations will be made for items which do not fit.
Smoking: Students training to cook or bake professionally are strongly urged to quit smoking. Smoking is not permitted on college property, and also within 20 feet of all Sonoma County Junior College District property. This policy applies to electronic cigarettes as well.
Smoking is permitted only during a scheduled class break. Culinary students must remove their chef’s coat, apron and hat. Upon returning, students should use a breath freshener and wash their hands thoroughly.
Parking: The Burdo Culinary Arts Center has two parking lots directly in front of our building. Parking permits and fees are waived Fall semester 2021. Areas where parking is not allowed include the alley next to the building, the parking lot behind our building, or the funeral home’s parking lot. Regulations regarding street parking are strictly enforced by the Santa Rosa Police Department.
Visitors: No visitors are allowed in the building during class time, including students from other classes.
Disabilities: If a student needs accommodation of any kind due to a disability, it is the responsibility of the student to contact the SRJC Disability Resources Department and to also inform the instructor on the first day of class.
To learn more about the Disability Resources Department.
Food: Students should not eat during class. Tasting should happen with a tasting spoon only and in designated areas in the kitchen. Leftovers will be distributed at the discretion of the instructor. It’s a good idea to bring your own to-go container.
According to the California Food Code: “A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, and food contact surfaces.” SRJC culinary students should plan to bring their own unbreakable, closed beverage container to school. For sanitation reasons, drinks should be placed and/or consumed only in designated areas. Your instructor will inform you of where that is.
Energy drinks, sodas, sweetened fruit juices and fast food are unhealthy and detrimental to your training. Please do not bring them into the Culinary Center. Water is available for the students’ closed containers.
Physical Expectations: Professional cooking and/or serving is physically demanding. Students who aspire to work in the hospitality industry either in the back or front of the house should be comfortable:
-Lifting 50 lbs. above waist high.
-Possessing full range of motion to bend, kneel, squat and reach.
-Carrying a service tray with a maximum weight of 20 lbs.
-Standing for at least 5 continuous hours.
-Performing repeated motion tasks such as slicing and whisking.
If you feel you are unable to meet one or more of these requirements, please consult with your instructor to see if an accommodation is possible.
Care of Tools, Equipment and Building: Students are responsible for maintaining the good condition of tools and equipment in the building. All tools and equipment should be returned, CLEAN, to the correct storage locations. It is the responsibility of the student to notify the instructor of any broken equipment. Do not attempt to use equipment you have not been trained to use.
Please respect the good condition of your training facility and do your part to keep it clean. If you spill, clean it up. If you see a spill, clean it up.
Culinary Arts Building Security: The doors of the of the Culinary Center will remain locked for security. You should make arrangements with your instructor if you need to leave the building during class time.
Students must follow the direction of their instructor for entering and exiting the building.
Building doors should NEVER be propped open.
Non-students should not be allowed into the building.
Student Entry is the ONLY place students should enter and exit the building.
STANDARDS OF BEHAVIOR
Student Conduct and Due Process
The Sonoma County Junior College District supports a safe, productive learning environment to foster intellectual curiosity, integrity and accomplishment as defined in the District Mission and Goals.
The District holds that students shall conduct themselves in a manner which reflects their awareness of common standards of decency and the rights of others. Interference with the District’s mission, objectives, or community life shall be cause for disciplinary action.
SRJC has outlined the following as Acts of Misconduct; Dishonesty, Physical or Verbal Abuse, Sexual Harassment, Possession and/or Use of Drugs or Alcohol, Disruptive Behavior and Habitual Profanity or Vulgarity.
Learn more about Student Rights and Responsibilities.
Non-compliance with Departmental Standards will result in the following course of action:
First offense: Verbal warning, this can come from ANY instructor in the building.
Second offense: Student will be asked to leave class for the day and suffer an absence.
Third offense: Suspension.
STUDENT RESOURCES Student Resources Main Page
Corona Virus Information: COVID-19 resources and FAQs for students
College Skills/Tutorial: Free drop-in math and writing tutor services available to students.
Writing Center: Free writing tutorial services and computer/printer use.
Disability Resources: Authorizes academic accommodations for eligible students.
District Police: The Santa Rosa Junior College Police Department.
Extended Opportunity Programs and Services (EOPS): Program designed to make the college experience accessible and rewarding to those facing language, social and economic challenges.
English as Second Language (ESL): Placement tests are scheduled in this department so that students are enrolled in classes they are academically ready for.
Financial Aid Office: Discover the many ways to make your college education affordable.
Libraries: Visit the library or do research online.
Scholarship Office: Find out how to apply for and receive one or more culinary scholarships.
Student Health Services: Resource for students’ physical, mental and social health.
Veterans Affairs: Financial aid, scholarships and other services for veterans.