Fall 2024
Sanitation and Safety
Sanita�on and Safety (CHEF 1205 9C1)) CREDIT 2 Semester Credit Hours (2 hours lecture, 0 hours lab) MODE OF INSTRUCTION Face to Face PREREQUISITE/CO-REQUISITE : None COURSE DESCRIPTION A study of personal cleanliness; sanitary prac�ces in food prepara�on; causes, inves�ga�on, control of illness caused by food contamina�on (Hazard Analysis Cri�cal Control Points); and workplace safety standards. COURSE OBJECTIVES Upon comple�on of this course, the student will be able to • Iden�fy causes of and preven�on procedures for food-borne illness, intoxica�on, and infec�on • discuss personal hygiene and safe food handling procedures • describe food storage and refrigera�on techniques • explain sanita�on of dishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal • discuss Occupa�onal Safety and Health Administra�on (OSHA) requirements and workplace safety programs INSTRUCTOR CONTACT INFORMATION Instructor: Chef Ashley Williams Email: ataylor@bm�sd.com Office Phone: (409)617-5740 Office Loca�on: Career and Technical Educa�on Center Office Hours: 7:00 am – 3:00 pm REQUIRED TEXTBOOK AND MATERIALS 1. Black pants and non-skid Shoes 2. 1 inch black binder, 1-2inch colored binder, 1 package college ruled notebook paper, 3 package dividers, 1 large glue s�ck, 1 package black ink pens only, 1 package No. 2 pencils, 2 packages clear page protectors. 3. ICEV, On Cooking : Labensky, Hause, Martel Approved: Ini�als/date ATTENDANCE POLICY State law (TEC 25.092 and 11.158) contains a provision of law commonly referred to as the “90 percent rule,” which applies to any student in grade level K through grade 12. Generally, to receive credit for the award of a final grade for a class, a student must be in a�endance for at least 90 percent of the days the class is offered, even if some or all of the absences are deemed excused. A student who is in a�endance for at least 75 percent, but less than 90 percent, of the days offered may be given credit or a final grade if the student completes a plan approved by the principal that provides for the student to meet the instruc�onal requirements of the class. Students whose a�endance falls below 75 percent are required Beaumont ISD Student A�endance Procedures Manual 9 | P a g e to pe��on for the award of credit or a final grade from the campus a�endance review commi�ee. There are some excep�ons to the 90% Rule based on provisions of law and documented extenua�ng circumstances. DROP POLICY If you wish to drop a course, you are responsible for ini�a�ng and comple�ng the drop process. If you stop coming to class and fail to drop the course, you will earn an “F” in the course. COURSE CALENDAR DATE TOPIC READINGS (Due on this Date) ASSIGNMENTS (Due on this Date) 8-26-2024 Introduc�on of Servsafe 8-28-2024 8-29-2024 8-27-2024 Science in Food Preserva�on 8-29-2024 9-3-2024 8-30-2024 Value added and Specialty Products 9-4-2024 9-4-2024 9-4-2024 Value added and Specialty Products 9-5-2024 9-6-2024 9-11-2024 Good Hygiene 9-11-2024 9-11-2024 9-13-2024 Good Hygiene 9-13-2024 9-13-2024 9-16-2024 Controlling Time and Temperature 9-16-2024 9-16-2024 9-17-2024 Controlling Time and Temperature 9-17-2024 9-20-2024 9-23-2024 Chemical Processes in Food Science 9-23-2024 9-27-2024 10-4-2024 Chemical Processes in Food Science 10-4-2024 10-8-2024 10-9-2024 Preven�ng Cross-Contamina�on 10-9-2024 10-10-2024 10-10-2024 Preven�ng Cross-Contamina�on 10-10-2024 10-11-2024 10-14-2024 Food Packaging Op�ons and Guidelines 10-14-2024 10-16-2024 10-18-2024 Food Packaging Op�ons and Guidelines 10-18-2024 10-18-2024 10-21-2024 Acids and Bases 10-21-2024 10-24-2024 10-25-2024 Acids and Bases 10-25-2024 10-25-2024 10-28-2024 Its Alive!! Food Borne Illness 10-28-2024 11-01-2024 11-04-2024 Its Alive!! Food Borne Illness 11-04-2024 11-06-2024 11-05-2024 Chemical Proper�es 11-07-2024 11-08-2024 11-13-2024 Chemical Proper�es 11-11-2024 11-11-2024 11-14-2024 Cleaning and Sani�zing 11-12-2024 11-13-2024 11-18-2024 Cleaning and Sani�zing 11-14-2024 11-15-2024 11-19-2024 Enzymes 11-18-2024 11-19-2024 11-20-2024 Enzymes 11-20-2024 11-21-2024 11-25-2024 Solu�ons, Emulsions and Colloids 11-25-2024 11-25-2024 11-26-2024 Solu�ons, Emulsions and Colloids 11-26-2024 11-27-2024 11-27-2024 The Science in Food Handling 11-27-2024 11-27-2024 12-02-2024 The Science in Food Handling 12-02-2024 12-03-2024 12-04-2024 Scien�fic Procedures 12-04-2024 12-06-2024 12-11-2024 Scien�fic Procedures 12-11-2024 12-11-2024 COURSE EVALUATION Final grades will be calculated according to the following criteria: ● Test 60% ● Daily 40% Lab a�endance as well as par�cipa�on is mandatory. It will be given in accordance to the performance level of assignment, as well as the professionalism of the student. GRADE SCALE ● 90-100 A ● 80-89 B ● 70-79 C ● 60-69 D ● 0-59 F TECHNICAL REQUIREMENTS The latest technical requirements, including hardware, compa�ble browsers, opera�ng systems, etc. can be online at h�ps://lit.edu/online-learning/online-learning-minimum-computer-requirements . A func�onal broadband internet connec�on, such as DSL, cable, or WiFi is necessary to maximize the use of online technology and resources. DISABILITIES STATEMENT The Americans with Disabili�es Act of 1990 and Sec�on 504 of the Rehabilita�on Act of 1973 are federal an�-discrimina�on statutes that provide comprehensive civil rights for persons with disabili�es. LIT provides reasonable accommoda�ons as defined in the Rehabilita�on Act of 1973, Sec�on 504 and the Americans with Disabili�es Act of 1990, to students with a diagnosed disability. The Special Popula�ons Office is located in the Eagles’ Nest Room 129 and helps foster a suppor�ve and inclusive educa�onal environment by maintaining partnerships with faculty and staff, as well as promo�ng awareness among all members of the Lamar Ins�tute of Technology community. If you believe you have a disability requiring an accommoda�on, please contact the Special Popula�ons Coordinator at (409)-951-5708 or email specialpopula�ons@lit.edu . You may also visit the online resource at Special Popula�ons - Lamar Ins�tute of Technology (lit.edu ). STUDENT CODE OF CONDUCT STATEMENT It is the responsibility of all registered Lamar Ins�tute of Technology students to access, read, understand and abide by all published policies, regula�ons, and procedures listed in the LIT Catalog and Student Handbook . The LIT Catalog and Student Handbook may be accessed at www.lit.edu . Please note that the online version of the LIT Catalog and Student Handbook supersedes all other versions of the same document. ARTIFICIAL INTELLIGENCE STATEMENT Lamar Ins�tute of Technology (LIT) recognizes the recent advances in Ar�ficial Intelligence (AI), such as ChatGPT, have changed the landscape of many career disciplines and will impact many students in and out of the classroom. To prepare students for their selected careers, LIT desires to guide students in the ethical use of these technologies and incorporate AI into classroom instruc�on and assignments appropriately. Appropriate use of these technologies is at the discre�on of the instructor. Students are reminded that all submi�ed work must be their own original work unless otherwise specified. Students should contact their instructor with any ques�ons as to the acceptable use of AI/ChatGPT in their courses STARFISH LIT u�lizes an early alert system called Starfish. Throughout the semester, you may receive emails from Starfish regarding your course grades, a�endance, or academic performance. Faculty members record student a�endance, raise flags and kudos to express concern or give praise, and you can make an appointment with faculty and staff all through the Starfish home page. You can also login to Blackboard or MyLIT and click on the Starfish link to view academic alerts and detailed informa�on. It is the responsibility of the student to pay a�en�on to these emails and informa�on in Starfish and consider taking the recommended ac�ons. Starfish is used to help you be a successful student at LIT. ADDITIONAL COURSE POLICIES/INFORMATION COURSE REQUIREMENTS 1. Be able demonstrate skills in knife, tool and equipment handling, and operate equipment safely and correctly. 2. Be able to demonstrate proficiency in dry and moist heat cooking methods; produce a variety of food products applying principles of food handling and prepara�on. 3. Be able discuss Occupa�onal Safety and Health Administra�on (OSHA) requirements and effec�ve workplace safety programs. 4. Be able to describe food storage and refrigera�on techniques; explain sanita�on of dishes, equipment, and kitchens including cleaning material, garbage, and refuse disposal. 5. Be able to implement professional standards in food produc�on. COURSE POLICIES 1. No food or drinks in the classroom. 2. Students have three days to make up missing assignments. 3. Students are required to take a missed test the day upon returning to class. 4. See BISD a�endance policy. 5. As the instructor, I maintain the right to maintain and govern my class 6. The lab classes are mandatory. If you are absent the day of a lab, you are responsible for making up the lab at home, recording the lab and submi�ng it in the Google Classroom folder. 7. If you are more than 20 minutes late for class you will be counted absent. 8. Turn off phones before entering class. You will receive a warning on the first disrup�on, then your phone will be collected and turned in. 9. Assignments are due on the date specified. Five points will be deducted per day for up to three days then a zero will be the final grade.