Syllabi LCBC 105 Sanitation Texas Only

LCBC 105 Food Safety & Sanitation
Lecture
Instructor
Unit of Academic Measure: Quarter-Credit Hours
Course Length/Credits/Clock Hours: 28 days/3 credits/30 clock hours (30 Lecture)
Pre-Requisites: None Co-Requisites: None
Course Description:
This course covers the principles of safe food handling, the types of hazards, and the most
common causes of food borne illness. A focus is placed on standards for safe food handling throughout
the industry and the principles for managing sanitation in a foodservice operation. The course
introduces students to the seven principles of HACCP and familiarizes students with the functions of
various governing bodies that service this aspect of the industry. Students discuss how to handle food
safely from acquisition to service and are shown areas of opportunity to prevent foodborne illness
throughout the flow of food. Students will take a CFP/ANSI nationally accredited food safety exam for
certification.
Text Books:
National Environmental Health Association. (2015). Professional food manager (4th ed).
Hoboken, NJ: John Wiley & Sons, Inc.
Resources/ Supplies:
1. Course Materials are accessible via the student portal
2. Note taking Materials – notebook, pen, pencil
3. School issued uniform
Office Hours: 2:00 p.m. - 3:00 p.m.
jcoulter@dallas.chefs.edu
James Coulter
Office: 214-647-8574

Revised 7/9/14 TG WH 2
Learning Objectives:
1. Discuss the reasons for managing a sanitary foodservice operation.
2. List and describe the several types of hazards that cause food borne illness.
3. Describe symptoms and causative agents of major food borne illnesses.
4. Identify the methods for controlling food borne illness.
5. Describe the methods for controlling food safety through the entire flow of operation from
purchasing to serving.
6. Identify the proper methods for thawing, cooking, holding, and reheating food items.
7. Discuss the importance and method of rapid cooling.
8. Demonstrate serving methods that enhance food safety.
9. Recognize design and installation features of facilities and equipment that promote cleanliness
and sanitation.
10. Describe methods of cleaning and sanitizing.
11. Describe the options available for pest and vermin control.
12. Describe the principles of a good food safety management program
13. Describe the parts of a Hazard Analysis Critical Control Point (HACCP) plan
14. Understand the role of government regulation.
15. Take a nationally accredited food protection certification exam.
Portal Link:
Email Account: Students will be provided with a personal email account upon admission to the program
(e.g. JohnDoe22@my.______chefs.edu). Students are responsible for checking this email account, as it
will be used for purposes of communication between instructor and student.
Instructor Responsibilities:
I believe that it is important for me to:
1. Be present, punctual, and well prepared for each of our class meetings
2. Respond to all your questions and concerns to the best of my ability and make myself available
to support you.
3. Be a model of professionalism, resourcefulness and appropriate teaching strategies
4. Be Fair, consistent, courteous, and respectful in my interactions with you.
5. Encourage a classroom environment of high expectation, inquiry and creativity.
6. Assess all your work in a fair and timely manner
Le Cordon Bleu Student Responsibilities:
I believe that it is important for the Le Cordon Bleu student in this course to:
1. Attend each class session, arriving on time in complete uniform and staying for the entire length
of the class.
2. Prepare all assignments to be handed in on time. The topical course outline will help you know
when assignments are due well in advance of the due dates.
3. Be fair, courteous, respectful and professional in interactions with peers and instructors
4. Take appropriate personal and professional responsibility for assignments and classroom
activities
5. Show enthusiasm for the subject matter and come to class ready, able and with a willingness to
participate.
6. Have read Student Handbook and Catalog and accept all policies within as a student of Le
Cordon Bleu College of Culinary Arts
http://my.dallas.chefs.edu
dallas.

Attendance
Students are requested to call their instructors in advance if they are going to be absent.
According to Texas Administrative Code, Title 40, Section 807.241-243, Le Cordon Bleu is obligated to
terminate the enrollment of a student who accumulates the lesser of the following amounts of
absences:
• More than 10 consecutive school days
• More than 20% of the total clock hours in a program
• More than 20% of the scheduled hours in a term while on Attendance Probation (see below)
• Fails to return on the scheduled LOA return date.
Attendance is monitored on both a cumulative and a by-term basis. Depending on the cumulative
number of absences, students may be subject to the following levels of attendance warnings:
Attendance Probation:
Students whose attendance drops below 80% in an individual module will be put on Attendance
Probation for the following module. If a student is on Attendance Probation and misses more than 20%
of the clock hours during the probation period, the student will be dismissed from Le Cordon Bleu.
Attendance cannot be earned in advance of the class date. Attendance make-up will only be allowed to
the extent that make-up hours will allow a student to pass a particular class, remain enrolled, or to meet
the criteria for graduation and is at discretion of the Executive Chef or School President. Only 5% of the
program’s total attendance hours may be made up. All attendance make up hours must be completed
before the end of a grading period.
Make-up policy
Students who miss lab work, tests, quizzes, or other assignments due to absences may, with the
instructor permission, be permitted to make up the work they missed. Make up work in classes does
not imply makeup attendance. Makeup attendance will only be granted with the approval of the
President or Director of Education in special mitigating circumstances where makeup attendance is
necessary to remain enrolled in school. The following additional rules apply to makeup attendance in
accordance with Texas Workforce Commission 807.244 Make up work shall be:
(1) be supervised by an instructor approved for the class being made up;
(2) require the student to demonstrate substantially the same level of knowledge or
competence expected of a student who attended the scheduled class session;
(3) be completed within two weeks of the end of the grading period during which the absence
occurred;
(4) be documented by the school as being completed, recording the date, time, duration of the
make-up session, and the name of the supervising instructor; and
(5) be signed and dated by the student to acknowledge the make-up session.
Please note that no more than 5% of the total course time hours for a program may be made up.

Academic Integrity Statement:
The school seeks to foster a spirit of honesty and integrity in all aspects. Students are expected to be the
sole author of any work submitted for grading. All sources used must be accompanied by proper
references and/or citations. In addition, same or similar work may not be submitted for credit in more
than one course. All students must assume that any collaboration of coursework is prohibited unless
permitted by the instructor in the form of a team assignment or group project. Any collaboration must
be acknowledged with any coursework submitted. It is the student’s’ responsibility to seek clarification
from the course instructor about how much and what form of help may be received in the completion of
a project, assignment, or examination.
If any assignment is questioned on its ’ originality the student will be required to provide/cite further
representation evidence of research with corresponding citations. Information that requires a citation
includes periodicals, books, online publications, DVDs, websites and any other identifiable source.
The school places a high value on academic honesty and will not tolerate plagiarism. Disciplinary
consequences for students found in violation of this policy will be subject to disciplinary action up to and
including dismissal from the school.
Documented violations of the Academic Honesty Policy will result in an automatic failure of the class.
Documentation of cheating or plagiarism will be entered into student’s file. The Instructor will
immediately notify their Lead Instructor and Director of Education regarding violations of this policy. If a
student is unsure of what constitutes plagiarism then they should visit:
http://www.turnitin.com/en_us/resources/research
Definitions
Academic Honesty
Academic Honesty is the protection of intellectual property by acknowledging proper credit to author/s.
Any work submitted, not authored by the student is considered a violation of this policy. This includes
situations deemed as cheating or plagiarism.
Cheating
Cheating includes, but is not limited to, the following: the use of unauthorized material, study aids or
technology during an assessment; viewing or using another student’s test during an assessment; using
another student’s product during a practical assessment; submitting another student’s work or product
as your own.
Plagiarism
Presenting someone else’s work as your own is considered plagiarism. This includes copying information
verbatim and/or rephrasing someone else’s ideas without acknowledgement.
References and Citations
Le Cordon Bleu College of Culinary Arts uses APA (American Psychological Association) Style to cite
sources for all written coursework. When you include the words or ideas of others in your writing, you
MUST include citations to avoid plagiarism and give credit where credit is due. Citations also provide
your instructor with information to locate the resources used to complete your paper or project. Below
are some examples that will help you understand basic APA Citation format. Use these as a guideline
when submitting your assignments.
• In-Text / Parenthetical Citations: Within your paper, include in-text (or parenthetical) citations
when using quotations, paraphrases and summaries from your information sources.

o Example: For something that seems so simple, bread can be one of the most exacting and
complex products to make (Gisslen, 2009, p. 111).
o Example: Pastry work offers “unlimited scope for developing artistic creativity” (Gisslen, 2009, p.
355).
• Two (or more) authors named in a citation:
o Example: Practicing responsible alcohol service is the only way to ensure the safety of your
guests, employees, and business (Katsigris & Thomas, 2012, p. 67).
• Reference Page: A reference page is required for all papers. It is a detailed list of all the sources
you cited in the paper, plus any other materials used for information. Each in-text/parenthetical
citation in the body of the paper should correspond to a bibliographic entry on the Reference
Page. Below are examples of reference citations for commonly used materials:
o Single Author Book
 Figoni, P. (2008). How baking works: Exploring the fundamentals of baking science.
Hoboken, NJ: John Wiley and Sons.
o Organization as Author
 The Chefs of Le Cordon Bleu. (2011). Cuisine foundations. Clifton Park, NY: Delmar
Cengage Learning.
o Edited Book
 Danforth, R., Feierabend, P. & Chassman, G. (Eds.). (1998). Culinaria: The United States:
A culinary discovery. New York: Konemann Publishers.
o Database Article
 Berman, R. (2011, July 11). Modern industrial practices help make food safer. Nation's
Restaurant News, 45(14). Retrieved from Culinary Arts Collection:
http://go.galegroup.com/ps/i.do?id=GALE%7CA261386636&v=2.1&u=cec&it=r&p=PPCA
&sw=w
o Motion Picture or Video
 Lewis, B. & Bird, B. (2007). Ratatouille [Motion picture]. United States: Pixar Animation
Studios.
o Online Video
 Leonard, E. (2010, October 6). Watermelon Salad with Mango, Red Onion, Goat Cheese and a
TangyVinaigrette[Videofile].Retrievedfromhttp://www.youtube.com/watch?v=U_3MMf6eumE
o Blog
 Bourdain, A. (2012, April 15). BBQ Apocalypse [Web log comment]. Retrieved
fromhttp://blog.travelchannel.com/anthony-bourdain/
o Website
 Culinary job descriptions. (2003-2011). Retrieved from http://www.culinary-
careers.org/chef-career-overview.html
For more detailed information, an APA citation guide is also available in digital format with active
hyperlinks under the “Research Guides” section in the Library Section of your student portal.
Information Literacy Statement:
Information literacy is defined by the American Library Association as the ability to “recognize when
information is needed and have the ability to locate, evaluate, and use effectively the needed
information.” The development of information literacy has been defined as a learning outcome for this
program and as a learning objective for this course. Students in this course will be required to:
• Determine the extent of information needed
• Access the needed information effectively and efficiently
• Evaluate information and its sources critically
• Incorporate selected information into one’s knowledge base
• Use information effectively to accomplish a specific purpose
• Understand the economic, legal, and social issues surrounding the use of information, and
access and use information ethically and legally

Grading:
All assignments must be turned in prior to the scheduled completion of the class. No late assignments
will be accepted for any work turned in after the stated due date. If there is a legitimate reason; refer to
the Make-Up work section of the syllabi; late work will be accepted at the discretion of the Instructor.
All assignments will be graded on a “Percentage/ Point System”. The following table displays the
assignment as percentage of specific areas of evaluation.
Assessment Criteria
Professionalism and Participation 20%
Written Assessments 60%
□ Quiz 01 10%
□ Quiz 02 10%
□ Quiz 03 10%
□ Exam 01 15%
□ Exam 02 15%
Projects 20%
□ Kitchen Inspection 10%
□ Group Presentation 10%
Total 100%
Syllabus Statement – Degree and Fully Transferable Non-degree Programs:
A quarter-credit hour represents an institutionally established equivalency of work or learning
corresponding to intended learning outcomes and verified by evidence of student achievement. The
institution has established equivalencies that reasonably approximate expected learning outcomes
resulting from the following time commitments: (1) One hour of classroom or direct faculty instruction
and a minimum of two hours of out of class student work each week for approximately fifteen weeks, or
the equivalent amount of work over a different amount of time; or (2) At least an equivalent amount of
successful achievement of learning outcomes as required in paragraph (1) of this definition for other
academic activities as established by the institution including laboratory work, internships, practical,
studio academic work leading to the award of credit hours.
Syllabus Statement – Non-transferable Non-degree Programs:
The institution may award a quarter-credit hour upon completion of a minimum of 25 instructional
hours of directed instruction in lecture, laboratory, externship/internship, or combinations of any of
these activities. Coursework must include at least 20 hours of supervised instruction and at least 5 hours
of activities outside of the classroom to include, but not be limited to, homework and/or other outside
preparation as determined by the institution.
Letter Grade Percentage
A 90 - 100
B 80 – 89.9
C 70 – 79.9
D 60 – 69.9
F 0 – 59.9

DATE
TOPICAL COURSE OUTLINE
DESCRIPTION OF CONTENT
CLASS
TIMING
HOMEWORK ASSIGNMENT
Day 1
Course and Textbook Introduction
• Overview of the importance of food
safety
• Sanitation the food service industry
Uniform standard and professionalism
Chapter 1:
• Introduction to Food Safety (Lesson 1,
pp. 1-3)
• Management (Lesson 2, pp. 4-6)
• Delivering Training (Lesson 3, pp. 7-9)
- Common Causes of Typical accidents
and injuries in food service
- Review appropriate emergency
policies for kitchen and dining room
injuries
Introduction of Food Safety Project and
Kitchen Inspections
Lecture
2 hr.
10minutes.
Homework: 1.0 hours
Read Chapters 1 and 2
Complete the study questions at
the end of chapter
Homework: 1.0 hours
Work on Food Safety Project
Day 2
Review study questions from Chapter 1 from
previous day’s homework
Chapter 2: Biological Contamination
• Bacteria (Lesson 2, pp. 13-17)
• Viruses (Lesson 3, pp. 18-19)
• Other Biological Contaminants (Lesson
5, pp. 23-24)
Registrar Visit
Cybrary video
Lecture
2 hr.
10minutes.
Homework: 1.0 hours
Read Chapter 3: Other Sources of
Contamination, Lessons 1-4, pp.
27-34.
the end of chapter
Homework: 1.0 hours
Homework: 1.0 hours
Study for Quiz 01
Day 3
Career Services - Touch Point
Assessment: Quiz 01 – Chapters 1-2
Lecture:
Chapter 3 Other Sources of Contamination
• Chemical Contamination (Lesson 1, p.
27-28)
• Physical Contamination (Lesson 2, p.
29-30)
• Intentional Contamination (Lesson 3,
p. 31-32)
• Food Allergens as Contaminants
(Lesson 4, p. 33-34
Lecture
2 hr.
10minutes.
Homework: 2.0 hours
Read Chapter 4: Handling Food
Safely (pp. 37-47) and Chapter 5:
From Purchase to Service
(Lessons 1 and 2, pp. 49-53)
the end of chapters
Homework: 2.0 hours

Day 4
FA VISIT – You and Your Loans Video
Chapter 4:Handling Food Safely
• The Food Handler (Lesson 1, P. 37-38)
• Employee Health (Lesson 2, p. 39-40)
• Personal Hygiene of Employees
(Lesson 3, p. 41-42)
• Hand Washing (Lesson 4, p. 43-46)
Chapter 5:From Purchase to Service
• TCS Foods (PHFs) (Lesson 1, p. 49-50)
• Purchase & Delivery (Lesson 2, p. 51-
53)
Lecture
2 hr.
10minutes.
Homework: 1.0 hours
Read Chapter 5: From Purchase
to Service (Lessons 3-7, pp. 54-
71)
Homework: 1.0 hours
Homework hours: 1.0
Study for Exam 1, Chapters 1-4
Day 5
Assessment : Exam 01 Chapters 1-4
Lecture:
From Purchase to Service (Chapter 5: Lessons
3- 7, pp. 54-69)
• Storage (Lesson 3, p. 54-60)
• Food Preparation (Lesson 4, p. 61-63)
• Cooking (Lesson 5, p. 64-66)
• Cooling and Reheating (Lesson 6, p.
67-68)
• Service (Lesson 7, p. 69-70)
Lecture
2 hr.
10minutes.
Homework: 1.0 hours
Read Chapter 6: Facilities and
Equipment (pp. 73-82)
the end of chapter
Homework: 2.0 hours
Day 6
Lecture:
Chapter 6 Facilities and Equipment
Facility Design (Lesson 1, p. 73-75)
Water (Lesson 2, p. 76-77)
Guidelines and Maintenance (Lesson 3, p. 78-
81)
Presentations of Food Safety Projects
Lecture
2 hr.
10minutes.
Homework : 1.0 hours
Read Chapter 7: Cleaning and
Sanitizing (Lessons 1-3, pp. 73-
81)
the end of chapter
Study for Quiz 02
Day 7
Quiz 02, Chapters 5-7
Lecture:
Chapter 7: Cleaning and Sanitizing
• Cleaning vs. Sanitizing (Lesson 1, p.
84)
• Cleaning Agents (Lesson 2, p. 85)
• Sanitation (Lesson 3, p. 86-87)
• The Sink (Lesson 4, p. 88-89)
• Cleaning in Place (Lesson 5, p. 90-91)
• Hazardous Materials (Lesson 6, p. 92)
• Designing a Cleaning Program (Lesson
7, p. 93)
• Review appropriate types and use of
fire extinguishers used in the
foodservice area
Lecture
2 hr.
10minutes.
Read Chapter 8: Pest Control (pp.
96-106)
Read Chapter 9: Legal
Requirements, HACCP and
Inspections
the end of chapters
Prepare for Kitchen Inspections

Day 8
Chapter 8: Pest Control
• Integrated Pest Management (Lesson
1, p. 96-99)
• Identifying Pests (Lesson 2, p. 100-
101)
• Pest Control (Lesson 3, p. 102-105)
Chapter 9:Legal Requirements, HACCP and
Inspections, pp. 108-123)
• Government Food Safety Regulations
(Lesson 1, p. 108-110)
• Hazard Analysis and Critical Control
Point ( Lesson 2, p. 111-117)
• Inspections (Lesson 3, p. 118-122)
• Best Practices After an Inspection
• Food Bio-Terrorism Laws & RFID
Technology
Kitchen Inspections
Lecture
2 hr.
10minutes.
Study for Exam 02, chapters 5-9
Day 9
Registrar Visit
Exam 02, Chapters 5-9
Food Safety Manager’s Exam REVIEW
Lecture
2 hr.
10minutes.
Homework: 3.0 hours
Study for the Food Safety
Managers’s Exam
Day 10
Certified Professional Food Manager Exam
through Prometric
Introduction to IGRAD
Lecture
2 hr.
10minutes
Day 11
NUTRITION
• Introduction to Nutrition
• Food Selection Factors
• Digestion & Absorption of foods
• Dietary Recommendations
IGRAD
Lecture
2 hr.
10minutes.
Homework: 2.0 hours
Review notes for Day 14 Quiz 03
Day 12
NUTRITION
• Dietary Guidelines
• Food labels and Claims
• Food Pyramid
IGRAD
Lecture
2 hr.
10minutes.
Review notes for Day 14 Quiz
Worksheet 1-1
Nutrient Analysis : How Many
Kcalories do you need ?
Day 13
NUTRITION
Review homework worksheet
• Functions of Carbohydrates
• Carbohydrate Digestion, absorption and
metabolism
• Function of Lipids
• Lipid Digestion and Absorption
IGRAD
Lecture
2 hr.
10minutes.
Homework: 4.0 hours
Review notes for Day 14 Quiz 03
Day 14
NUTRITION
• Quiz Review
Assessment: Final Quiz 03
Lecture
2 hr.
10minutes.

Bibliography
Drummond, K.E. & Brefere, L.M. (2013). Nutrition for foodservice and culinary professionals
(8th
ed.). Hoboken, NJ: John Wiley & Sons, Inc.
Gisslen, W. (2013). Advanced culinary foundations. Hoboken, NJ: John Wiley & Sons, Inc.
Gisslen, W. (2013). Culinary foundations. Hoboken, NJ: John Wiley & Sons, Inc.
National Environmental Health Association. (2015). Professional food manager (4th ed.).
Hoboken, NJ: John Wiley & Sons, Inc.

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