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.
BIO 121 (sec 931) is a fully online course with no required class meetings. BIO 121 is an 8-week, late-start course that begins on January 27. Students will complete coursework in Canvas which requires an internet-enabled device. This class is part of CityOnline and is 8 Weeks. 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