PCC/ CCOG / DM

Course Content and Outcome Guide for DM 105

Course Number:
DM 105
Course Title:
Food Production & Safety
Credit Hours:
2
Lecture Hours:
20
Lecture/Lab Hours:
0
Lab Hours:
0
Special Fee:
 

Course Description

Covers basic methods and skills related to local food production and foodborne illnesses in the food industry. Includes garden preparation, seeding, planting, and maintenance; identifying and analyzing the factors which cause foodborne illnesses; and food safety and sanitation through proper purchasing, preparation, handling and storage. Includes ServSafe exam.

Intended Outcomes for the course

Upon successful completion students should be able to:

1. Apply safe food handling principles from production, purchasing, preparation, handling and storage to prevent food borne illness.
2. Continually educate staff on proper food handling procedures.
3. Ensure safe food production by performing continuous quality improvement.
4. Be eligible to sit for the ServSafe certification by passing a national exam.
5. Prepare and maintain a garden from seed planting to harvest.

Course Activities and Design

  1. Lecture and group discussion of concepts in ServSafe Essentials text.
  2. Study question assignment.
  3. Completion of ServSafe exam.

Outcome Assessment Strategies

  1. ServSafe examination

Course Content (Themes, Concepts, Issues and Skills)

  • Unit 1 - The food safety challenge: providing safe food, the microworld, contamination and food allergens, the safe food handler.
  • Unit 2 - The flow of food through the operation: purchasing, receiving, storage, preparation and service.
  • Unit 3 - Food safety management systems, facilities, and pest management
  • Unit 4 - Food safety regulations and employee training.