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Principles of Sanitation

Class Number: CULINARY 10316118-1 - Principles of Sanitation
Offering Status: Open
Academic Level: Post_Secondary
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Course Description

10-316-118 PRINCIPLES OF SANITATION ...food service sanitation principles of contamination/food borne illness with National Restaurant Association ServSafe Certification testing included. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree or Baking & Pastry certificate).

Course Typically Offered

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

What will I learn?

  1. Identify factors associated with foodborne illness.
  2. Identify proper procedures to receive, store, prepare, hold, and serve food to prevent contamination.
  3. Determine proper maintenance, cleaning and sanitizing procedures related to food service operations.
  4. Examine federal, state and local regulations relative to food service sanitation.
  5. Prepare for ServSafe certification exam.

Class Details

Class Number:
CULINARY 10316118-1 - Principles of Sanitation
Location:
1301
Date:
-
Delivery:
In-Person
Term:
2025 Fall Session 1

Class Notes

NOTE: Learners who read and study the ServeSafe Essentials text PRIOR to the first class have a higher pass rate on the National Restaurant Association exam.  We recommend the purchase and use of the current edition of the ServeSafe Essential textbook for the most up-to-date code information.  If you have an exam scantron sheet from an older edition of the text, please check with your instructor to determine if it is acceptable.  The National Restaurant Association will not accept outdated exam scantron sheets.

A Photo ID is required the day of testing.

Meetings Times

Dates Day(s) / Time Location
8/18/2025 - 10/8/2025 Monday/Wednesday
8:30 AM - 9:20 AM
Green Bay Campus Room BT232

* Cost displayed is based on in-state residency. Back to cost