• Pima Community College Duel Enrollment PCC



     Culinary 105 is a combnation of Cul 110 and 115 here are the outlines for these courses.

    Course Content Form

                                                                PIMA COMMUNITY COLLEGE

                                                                                                                            Effective Term: 201410


    CUL    115     Food Service Sanitation and Safety


    Initiator:                        Barry Infuso                                                      Credit Hours:                 3.00

    Campus:           Desert Vista                                                      Lecture Periods:            3.00

    Date:                2/20/2013                                                          Lab Periods:          



    Theory and practice of food service safety and sanitation. Includes creating a safe food service environment; food- borne illnesses; Hazard Analysis Critical Control Points (HACCP); sanitation in the purchasing, receiving, and storage of food; and sanitation in the preparation and service of food. Also includes maintaining sanitary facilities and equipment, safety and accident prevention, and legal requirements for food service safety and sanitation. Reviews legal elements of food service sanitation based on requirements and recommendations of Pima County Health Department.


    Student Learning Outcomes:  

    Upon completion of the course, the student will be able to do the following:

    1. Identify and describe basic food safety concerns in a commercial food service facility.
    2. Explain the role of the food service worker in the prevention of food-borne illnesses.
    3. Identify and describe food handling and storage techniques necessary for the prevention of food- borne illnesses.
    4. Explain and apply the Hazard Analysis Critical Control Points (HACCP) concept to a commercial food service facility.
    5. Describe sanitation procedures in purchasing, receiving, and storing food.
    6. Describe sanitation procedures in the preparation and service of food.
    7. Describe proper cleaning and sanitizing techniques for equipment and utensils.
    8. Identify, describe and perform basic safety and accident prevention techniques.
    9. Explain the legal requirements for food service safety and sanitation, including the role of governmental agencies in maintaining safe food service facilities.



    1. Creating a Safe Food Service Environment
    2. Occupational safety hazards
    3. Food service worker personal habits
    4. Managerial and supervisory responsibilities
    5. Food-borne Illnesses
    6. Potential hazards
    7. Cross contamination
    8. Common causes of food borne illnesses

    III.      Hazard Analysis Critical Control Points (HACCP): A Food Protection System

    1. Introduction to the HACCP system
    2. Hazards
    3. Analysis
    4. Critical control points
    5. Time and temperature charting
    6. Sanitation in the Purchasing, Receiving and Storage of Food
    7. Food suppliers
    8. Receiving fresh foods
    9. Receiving processed foods
    10. Storing food and supplies
    11. Sanitation in the Preparation and Service of Food
    12. Time and temperature principles
    13. Thawing food
    14. Preparing food
    15. Cooking food
    16. Cooking temperatures for meat
    17. Holding temperatures
    18. Preventing cross-contamination
    19. Transporting food
    20. Using leftover food
    21. Maintaining Sanitary Facilities and Equipment
    22. Facilities design
    23. Cleaning and sanitizing equipment and utensils
    24. Manual dishwashing
    25. Mechanical dishwashing
    26. Pest control
    27. Garbage and trash disposal

    VII.    Safety and Accident Prevention

    1. Preventing accidents
    2. First aid
    3. Fire safety
    4. Emergency procedures and crisis management

    VIII.    Legal Requirements for Food Service Safety and Sanitation

    1. Regulatory agencies
    2. Federal
    3. State
    4. Local
    5. Pima County Health Department procedures and requirements



  • Course Content Form

                                                                PIMA COMMUNITY COLLEGE

                                                                                                                Effective Term: 201410


    CUL 150        Garde Manger



    Student Learning Outcomes:  

    Upon completion successful completion of this course, the student will be able to:

    1. Identify the variety of equipment used in garde manger work and demonstrate techniques for cleaning the equipment in a sanitary and safe manner.
    2. Identify and prepare a variety of emulsified and non-emulsified dressings.
    3. Identify and practice basic knife skills.
    4. Identify, prepare and practice presentation techniques for basic sandwiches.
    5. Identify common herbs and spices.
    6. Identify, clean and serve common salad greens.
    7. Identify and practice commercial cooking techniques.
    8. Identify and prepare assorted soups.
    9. Identify and prepare pâté and various types of sausages.
    10. Identify and prepare common types of cheese.Outline:          A.   Identify and clean                2.   Grinders                4.   Food processors          B.   Pate molds                2.   Timbales          A.   Vinegars          C.   Binders          E.   Mayonnaise          A.   Brunoise          C.   Julienne           A.   Types          C.   Presentation techniques          A.   Herbs - identification               2.   Cilantro                4.   Rosemary                6.   Oregano                1.   Nutmeg                3.   Cinnamon                5.   Cloves VI.     Salad Greens         B.   Types               2.   Bibb               4.   Frisee         C.   Serving techniques         A.   Sauté and sweat          C.   Poaching and simmering          E.   Braising          A.   Clear         C.   HotIX.     Sausage and Pâté          B.   PreparationX.      Cheese         B.   Identification 
    11.          C.   Preparation
    12.          A.   Types
    13.          C.   Presentation techniques
    14.          A.   Types
    15.          D.   Cold
    16.          B.   Cream
    17. VIII.    Soups
    18.          D.   Blanching
    19.          B.   Grilling
    20. VII.    Commercial Cooking Techniques
    21.                5.   Oakleaf
    22.                3.   Endive
    23.                1.   Romaine
    24.          A.   Washing and storage
    25.                6.   Ginger
    26.                4.   Allspice
    27.                2.   Pepper
    28.          B.   Spices - identification
    29.                5.   Mint
    30.                3.   Thyme
    31.                1.   Basil
    32. V.      Herbs and Spices
    33.          B.   Preparation
    34. IV.     Basic Sandwiches
    35.          D.   Chiffonade
    36.          B.   Dice
    37. III.      Knife Skills
    38.          D.   Mustards
    39.          B.   Oils
    40. II.       Dressings: Emulsified and Non-Emulsified
    41.                1.   Terrines
    42.                5.   Mixing machines
    43.                3.   Buffalo choppers
    44.                1.   Slicers
    45. I.       Care of Equipment