PVNT 1302 Aspects of Food Safety with Risk Communication
This course provides students with an understanding of the proper management of food service facilities to reduce the risk of food borne illness as well as to provide students with the fundamentals of instruction and instructional presentations by covering the basic concepts of learning theory and instructional techniques. Students who successfully complete this course will obtain the National Restaurant Association’s ServSafe Food Protection Manager Certification, which is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).