Principles of food-borne illness etiology and transmission; food-borne agents resulting in food spoilage, infections, and poisonings; sanitary, preventive, and managerial practices mandated by public health laws for food service personnel and health inspectors to ensure food safety. Use of fermentation microorganisms in food preparation.
Enrollment in BIO 121-932 is limited to students in the Culinary Arts program. BIO 121 is a fully online course with no required class meetings. BIO 121 is an 8-week, late-start course that begins on September 2. Students will complete all coursework in Canvas, which requires an internet-enabled device. This class is part of CityOnline and is 8 weeks long. For course details, students must check the instructor's website or email Dr. Miraglia at smiragli@ccsf.edu.
Recommended Preparation, Readiness for college-level English or ESL 188