Fall 2024 Course Syllabus
Course: CHEF-1305 (Section: 1H, CRN: 92634)
Sanitation and Safety 		LSCPA Logo Image
Instructor Information
Instructor Michelle Watson
Email watsonma@lamarpa.edu
Phone (409) 681-4311
Office Press - Room: 106C
Office Hours (M-TR 7am-8am, M-TR 1pm-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.
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
Additional Materials/Resources Chef Black Hat 
Chef white  Jacket 
Black Chef Pants 
Slip Resistant Black Shoes
Knife Kit 

Pen and Paper
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.
Program Student Learning Outcomes
  • Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.
  • Identify and implement sanitation and safety procedures and regulations as required in the industry.
  • Use fundamental cooking and baking techniques as well as advanced cooking skills.
  • Texas Food Handler Certification
Lecture Topics Outline
Outline expectations from the National Restaurant Association
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
Major Assignments Schedule

Week 2 :  Test on chapters 1- 5

Week 4 :Test on Chapter 6-9
 
 Week 6 : Test on Chapter 10-15

Week 8: Final/Texas Food Handler's Certification
Final Exam Date December 6, 2024 - 8:0 AM   Through  December 6, 2024 - 9:0 AM
Grading Scale  90 - 100=A 80 - 89=B  70 - 79=C   60 - 69=D  Below 59 = F
Determination of
Final Grade		 Tests-80%, Assignments 10%, Attendance 10%
Course Policies
Instructor Policies

LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late.
Due dates are given and provide enough time to complete all work.

There will be a final exam which is the test for the Texas Food Handler's Certification.
This will be taken online in the computer lab.
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. 

Students are responsible for completing all assignments.

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.
 
Students must be in a clean uniform and in full uniform at all times.
If you show up to class out of uniform or in a dirty uniform you will be sent home.
You may use the kitchen washer/dryer to clean your uniform if you need to.
Hair must be neat and off the shoulder with a hat or secured in hair net.
No large earrings or dangling jewelry.
No heavy perfumes or colognes.
Do not go behind the counter of the Bistro or help yourself to things in the Bistro for any reason.
Attendance Policy

Attendance is 10% of your grade in this class.
Students more than 15 minutes late will be marked absent for the day.
Students more than 15 minutes late will not be allowed to join the class that day.
I will not let you join the rest of the class in lab if you are more than 15 minutes late to class.
Please notify me if you will be absent.
After (3) unexcused absences you will be dropped a letter grade.
Additional Information Please bring a pen and paper to the class everyday.
No food is to exit the building (including food you make) without permission from the Chef.
Do not go behind the counter in the Bistro for any reason.
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.
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
Business and Industrial Technology
Chair:Sheila Guillot
Email:guillsr@lamarpa.edu
Phone:(409) 984-6381