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Fall 2023 Course Syllabus
Course: CHEF-1305 (Section: 1H, CRN: 92634) Sanitation and Safety |
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| Instructor Information | |||||||||
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| Instructor | Michelle Watson | ||||||||
| watsonma@lamarpa.edu | |||||||||
| Phone | (409) 681-4311 | ||||||||
| Office | The Press - Room: 106C | ||||||||
| Office Hours | (M-Thurs 7-8am + M-Thurs 1-3pm) | ||||||||
| Additional Contact Information | 409-681-4311 | ||||||||
| 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.
National Environmental Health Association- Professional Food Manager 5th Edition On Cooking |
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| Additional Materials/Resources |
Pen Paper |
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| Corequisites/Prerequisites | None | ||||||||
| Learning Outcomes |
Identify causes of and prevention procedures for food-borne illness, intoxication, and infection Discuss personal hygiene and safe food handling procedures Learn safe food storage and refrigeration techniques; Learn proper sanitation of all kitchen equipment, dishes and small wear Including cleaning and sanitation, garbage, and refuse disposal; discuss Occupational Safety and Health Administration (OSHA) requirements and workplace safety programs. |
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| Program Student Learning Outcomes |
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| Lecture Topics Outline |
A Message from the National Restaurant Association
Acknowledgments
Foodborne Illnesses
How Foodborne Illnesses Occur
The Food Safety Responsibilities of a Manager
Pathogens
Bacteria
Viruses
Parasites
Fungi
Physical and Chemical Contaminants
The Deliberate Contamination of Food
Food Allergens
HACCP OSHA
Personal Hygiene and Contamination
A Good Personal Hygiene Program
Cross-Contamination
Time-Temperature Control
Fire Safety
Purchasing Considerations
Receiving Considerations
General Inspection Guidelines
Inspecting Specific Types of Food
General Storage Guidelines
Storing Specific Food
Preparation
Cooking Food
Cooling and Reheating Food
Holding Food for Service
Serving Food Safely
Off-Site Service
Food Safety Management Systems
Active Managerial Control
Crisis Management
Designing a Safe Operation
Considerations for Other Areas of the Facility
Equipment Selection
Installing and Maintaining Kitchen Equipment
Utilities
Cleaning
Sanitizing
Dishwashing
Cleaning the Premises
Developing a Cleaning Program
Integrated Pest Management (IPM) Systems
Identifying Pests
Working with a Pest Control Operator (PCO)
Treatment
Using and Storing Pesticides
Government Agencies Responsible for Preventing Foodborne Illness
The Inspection Process
Self-Inspections
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| Major Assignments Schedule |
Week 5 : Test on chapters 1- 5
Week 8 :Test on Chapter 6-9 Week 15: Finals |
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| Final Exam Date | December 11, 2023 - 8:0 AM Through December 11, 2023 - 10:0 AM | ||||||||
| Grading Scale | 90 - 100=A 80 - 89=B 70 - 79=C 60 - 69=D Below 59 = F | ||||||||
| Determination of Final Grade |
Tests - 30%, Assignments - 30%, Projects - 20%, Final Exam - 20% | ||||||||
| Course Policies | |||||||||
| Instructor Policies |
I will not discuss your grades over the phone or by e-mail. If you want to discuss your grades, you must come to my office in person.
Homework assignments will be given each week. LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late. Due dates are given and enough time is given to complete all work. If you miss an exam, your lowest test grade will count twice. If you miss more than one exam, those exams will be given a grade of zero. Students must leave the classroom after exam is finished. There will be a final exam. All students must take the exam on the scheduled date and time, and failure to do so will result in a 0 on the final exam. Every student MUST have a copy of the required textbooks by the SECOND week of class. The student will still be responsible for any assignments given. Failure to have a text may result in being dropped from the class. No emailed work is accepted. Students are responsible for completing all assigned reading and video viewings. A failure to follow oral and/or written instructions will result in penalties. Academic dishonesty will result in a zero on any assignment; a second incidence of academic dishonesty will be handled based on campus policies and procedures with the department chair. No cell phones should be visible or heard during class. No earbuds or listening devices. You will be asked to leave the room for the remainder of the class. No blue tooth technology or recording of lectures in any format (unless approved by the instructor). No charging of cell phones in the classroom Students must be in a clean uniform and in full uniform at all times. Hair must be neat and off the shoulder or secured in hair net. No large earrings or dangling jewelry. All Culinary classes require students to wear black pants, white Chef Coat, non-slip shoes and a hat. If you do not bring a hat, a hair net will be provided to wear in the kitchen. All students are required to clean up after themselves, clean all of their own dishes, all equipment used and work stations. Including floors and counters and all surfaces. Dish room, sinks, walk-ins and refrigeration. Each class will sweep and mop and take out the trash at the end of class. Large kitchen maintenance projects will be assigned weekly and added to the lab time as needed to keep up with maintaining a spotless and organized kitchen. Proper storage and rotation of food deliveries and maintaining organization of stored foods will be the responsibility of students as instructed by the Chef. A student will be assigned as a clean-up manager daily. No student will be excused from the kitchen until they are checked out by the Chef. All students will stay until all cleaning is complete and the class will be excused as a group together.
Students must be in a clean uniform and in full uniform at all times.
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| Attendance Policy | Students will be allowed to be 5 minutes late after (3) times you will be dropped a letter grade. Absent to class please notify me or email me after (3) absent with out an excuse you will be dropped a letter grade | ||||||||
| Additional Information | |||||||||
| 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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