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Viewing outcome relationships between TRSM 118 - FOOD SAFETY AND SANITATION and 105 - Hospitality and Tourism Management - Hospitality

Last approved: Thu, 21 Mar 2024 19:17:47 GMT

Last edit: Sat, 10 Feb 2024 00:45:40 GMT

105 - Hospitality and Tourism Management - Hospitality
TRSM 118 - FOOD SAFETY AND SANITATION
  • PLO 1: Demonstrate comprehension of fundamental concepts, principles and practices in hospitality and the inter-relationship to various business environments\n
    • CLO 1: Define foodborne illness and how it occurs.
    • CLO 2: Understand safety practices to follow during the flow of food.
    • CLO 3: Identify food contaminants.
    • CLO 4: Identify proper practices for food preparation.
    • CLO 5: Describe the difference between cleaning and sanitizing.
    • CLO 7: Differentiate between good and bad food safety practices.
  • PLO 4: Practice professional behavior working as a productive member of a team
    • CLO 6: Integrate personal cleanliness practices.
    • CLO 8: Calibrate and use a thermometer properly.
    • CLO 9: Store food safely.
    • CLO 10: Report the proper manner to store clean items and cleaning supplies.
Key: 939