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Fall 2023 Course Syllabus
Course: CHEF-1305 (Section: 1K, CRN: 92933) Sanitation and Safety |
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| Instructor Information | |||||||||
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| Instructor | Stephanie Kinsey | ||||||||
| kinseysl@lamarpa.edu | |||||||||
| Phone | 4099846418 | ||||||||
| Office | |||||||||
| Office Hours | Location: Room B115 at the Bill R Johnson CTE Center with Crowley ISD Office Hours: Monday 4:30-5:30 PM |
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| Additional Contact Information | stephanie.kinsey@crowley.k12.tx.us | ||||||||
| Course Information | |||||||||
| Description | A study of personal cleanliness; sanitary practices in food preparation; causes, investigation, control of illness caused by food contamination (Hazard Analysis Critical Control Points); and work place safety standards. |
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| Required Textbooks |
Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.
ServSafe Coursebook 8th edition, Textbook plus Online Exam Voucher |
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| Additional Materials/Resources |
Chromebook Paper Pencil Highlighter |
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| Corequisites/Prerequisites | None | ||||||||
| Learning Outcomes |
1. Identify causes of and prevention procedures for food-borne illness, intoxication, and infection. 2. Demonstrate good personal hygiene and safe food handling procedures; describe food storage and refrigeration techniques; explain sanitation of dishes, equipment, and kitchens including cleaning material, garbage, and refuse 3. Discuss Occupational Safety and Health Administration (OSHA) requirements and effective workplace safety programs. |
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| Program Student Learning Outcomes |
1. Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry. 2. Identify and implement sanitation and safety procedures and regulations as required in the industry. 3. Use fundamental cooking and baking techniques as well as advanced cooking skills. 4. Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws. |
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| Lecture Topics Outline |
INTRODUCTION A Message from the National Restaurant Association Staying Connected with the National Restaurant Association throughout Your Career Acknowledgments How to Use the ServSafe Coursebook CHAPTER 1: KEEPING FOOD SAFE Foodborne Illnesses How Foodborne Illnesses Occur The Food Safety Responsibilities of a Manager CHAPTER 2: UNDERSTANDING THE MICROWORLD Pathogens Bacteria Viruses Parasites Fungi CHAPTER 3: CONTAMINATION, FOOD ALLERGENS, AND FOODBORNE ILLNESS Physical and Chemical Contaminants The Deliberate Contamination of Food Food Allergens CHAPTER 4: THE SAFE FOOD HANDLER Personal Hygiene and Contamination A Good Personal Hygiene Program CHAPTER 5: THE FLOW OF FOOD: AN INTRODUCTION Cross-Contamination Time-Temperature Control CHAPTER 6: THE FLOW OF FOOD: PURCHASING AND RECEIVING Purchasing Considerations Receiving Considerations General Inspection Guidelines Inspecting Specific Types of Food CHAPTER 7: THE FLOW OF FOOD: STORAGE General Storage Guidelines Storing Specific Food CHAPTER 8: THE FLOW OF FOOD: PREPARATION Preparation Cooking Food Cooling and Reheating Food CHAPTER 9: THE FLOW OF FOOD: SERVICE Holding Food for Service Serving Food Safely Off-Site Service CHAPTER 10: FOOD SAFETY MANAGEMENT SYSTEMS Food Safety Management Systems Active Managerial Control Crisis Management CHAPTER 11: SAFE FACILITIES AND MANAGEMENT Designing a Safe Operation Considerations for Other Areas of the Facility Equipment Selection Installing and Maintaining Kitchen Equipment Utilities CHAPTER 12: CLEANING AND SANITIZING Cleaning Sanitizing Dishwashing Cleaning the Premises Developing a Cleaning Program CHAPTER 13: INTEGRATED PEST MANAGEMENT Integrated Pest Management (1PM) Systems Identifying Pests Working with a Pest Control Operator (PCO) Treatment Using and Storing Pesticides CHAPTER 14: FOOD SAFETY REGULATION AND STANDARDS Government Agencies Responsible for Preventing Foodborne Illness The Inspection Process Self-Inspections Voluntary Controls within the Industry CHAPTER 15: STAFF FOOD SAFETY TRAINING Training Staff Ways of Training |
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| Major Assignments Schedule | CHEF_1305_1K_202390_P00357443.pdf | ||||||||
| Final Exam Date | December 19, 2023 - 9:00 AM Through December 19, 2023 - 4:00 PM | ||||||||
| Grading Scale | 90 - 100=A 80 - 89=B 70 - 79=C 60 - 69=D Below 59 = F | ||||||||
| Determination of Final Grade |
45% Tests 45% Daily Work 10% Final Exam | ||||||||
| Course Policies | |||||||||
| Instructor Policies |
I will not discuss your grades over the phone or by email. If you want to discuss your grades, you must come to my classroom, in person. |
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| Attendance Policy | Crowley ISD attendance policy will be followed. Students are responsible for all missing work. | ||||||||
| Additional Information |
LSCPA does not follow high school 504 or Special Ed accommodations If a student requires any form of accommodation for college, paperwork must be submitted to the Office for Disability Services (ODS) and college accommodations will be determined by LSCPA.
Call: (409)984-6241 |
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| Institutional Policies | |||||||||
| MyLSCPA | Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA. | ||||||||
| Academic Honesty | Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty. | ||||||||
| ADA Considerations | The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the the Office for Disability Services Coordinator, Room 231, in the Madison Monroe Building. The phone number is (409) 984-6241. | ||||||||
| COVID 19 Information | The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been diagnosed with COVID 19 to report their condition directly to their local health department. Students should also contact their course faculty to report their quarantine status. In addition, this policy requires all students to wear face coverings when directly exposed to COVID 19 in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website. | ||||||||
| Facility Policies | No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited. | ||||||||
| HB 2504 | This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504. | ||||||||
| Mandatory Reporting of Child Abuse and Neglect | As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual. | ||||||||
| Title IX and Sexual Misconduct | LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website. | ||||||||
| Clery Act Crime Reporting |
For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website. |
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| Grievance / Complaint / Concern | If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair. | ||||||||
| Department Information |
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