Intro to Culinary Arts


This course covers the basic principles of providing and serving safe food. It also provides the student with safe food-handling procedures necessary to manage a sanitary and safe food service operation in compliance with the national Food Code and National Restaurant Association guidelines. The successful completion of the ServSafe Sanitation exam will result in a national sanitation certification.


Refer to the instructor’s course syllabus for details about any supplies that may be required.


  1. Identify and discuss the sanitation challenges facing the food service operation.
  2. Identify and discuss food safety hazards and control factors.
  3. Describe and demonstrate proper personal hygiene standards.
  4. Describe the hazard analysis critical control point food safety system.
  5. Describe purchasing and receiving standards and procedures.
  6. Discuss food storage standards and procedures.
  7. Identify proper food preparation, holding, cooling and service procedures.
  8. Discuss sanitary facility and equipment maintenance.
  9. Identify cleaning and sanitation procedures for the commercial operation.
  10. Describe an integrated pest management system.
  11. Describe the roles of federal, state and local regulatory agencies.

Content Outline and Competencies:

I. Food Service Equipment

II. Providing Safe Food

III. Food Safety Hazards

IV. The Safe Food Handler

V. Keeping Food Safe During Preparation and Service

VI. Cleaning and Sanitizing


Note: This is a required course and must be completed prior to taking any other courses. You can take this course immediately before your chosen class.
Length: 30 minute lecture
Cost: $30