COURSE OUTLINE
THE CENTRE FOR
HOSPITALITY & CULINARY ARTS
COURSE NAME:
Sanitation
COURSE CODE:
HOSF 1145
CREDIT HOURS:
Computer Online – 8 hours
PREREQUISITES:
None
COREQUISITES:
None
EFFECTIVE DATE:
January 2008
PROFESSOR:
Lloyd Sudeyko, CNM
ROOM:
PHONE:
416-415-5000, x 2253
EMAIL:
lsudeyko@georgebrown.ca
PLAR ELIGIBLE:
YES
(X)
NO
( )
NOTE TO STUDENTS: Academic Departments at George Brown College will NOT retain historical copies
of Course Outlines. We urge you to retain this Course Outline for your future reference.
FOR OFFICE USE ONLY
Lloyd Sudeyko
December 2007
ORIGINATOR:__________________________________________________________________________
SIGNATURE
DATE
________________________________December 2007______
CHAIR:_________________
SIGNATURE
DATE
DATE OF REVISION:__________________________________________________
EQUITY STATEMENT: George Brown College values the talents and contributions of its students, staff and community
partners and seeks to create a welcoming environment where equity, diversity and safety of all groups are fundamental.
Language or activities which are inconsistent with this philosophy violate the College policy on the Prevention of
Discrimination and Harassment and will not be tolerated. The commitment and cooperation of all students and staff are
required to maintain this environment. Information and assistance are available through your Chair, Student Affairs,
the Student Association or the Human Rights Advisor.
STUDENT RESPONSIBILITIES: Students should obtain a copy of the Student Handbook and refer to it for additional
information regarding the grading system, withdrawals, exemptions, class assignments, missed tests and exams,
supplemental privileges, and academic dishonesty. Students are required to apply themselves diligently to the course of
study, and to prepare class and homework assignments as given. Past student performance shows a strong relationship
between regular attendance and success.
COURSE DESCRIPTION:
This course provides students with basic sanitation principles and practices in a foodservice
operation. The course is based on BASICS.fst® Online, Food Safety Training In Canada, 2nd
Edition.
ESSENTIAL EMPLOYABILITY SKILLS:
As mandated by the Ministry of Training, Colleges and Universities essential employability skills
(EES) will be addressed throughout all programs of study. Students will have the opportunity to
learn (L) specific skills, to practice (P) these skills, and/or be evaluated (E) on the EES
outcomes in a variety of courses. The EES include communication, numeracy, critical thinking &
problem solving, information management, interpersonal and personal skills. The faculty for this
course has indicated which of the EES are either Learned (L), Practiced (P) or Evaluated (E) in
this course:
Skill
to communicate clearly, concisely and
correctly in the written, spoken and visual
form that fulfills the purpose and meets
the needs of the audience
to respond to written, spoken or visual
messages in a manner that ensures
effective communication
to execute mathematical operations
accurately
to apply a systematic approach to solve
problems
to use a variety of thinking skills to
anticipate and solve problems.
to analyze, evaluate, and apply relevant
information from a variety of sources
L P E
X X
X X
X
X X
Skill
to locate, select, organize and
document information using
appropriate technology and
information sources
to show respect for the diverse
opinions, values, belief systems, and
contributions of others
to interact with others in groups or
teams in ways that contribute to
effective working relationships and
the achievement of goals
to manage the use of time and other
resources to complete projects
to take responsibility for my
actions, decisions and consequences
L P
X
E
X X
X
X
COURSE OUTCOMES:
Upon successful completion of this course and after evaluation by the instructor, the student will
be able to:
1.
Explain the reasons for studying food safety.
2.
Identify basic characteristics of bacteria, viruses, yeast, parasites, and molds.
3.
Identify the meaning of personal hygiene in food safety terms.
4.
Identify the difference between cleaning and sanitizing and the methods of each.
5.
Recognize the importance of separating raw and ready to eat foods.
6.
Identify the types, care and effective use of thermometers in the food industry.
7.
Identify with pest control.
8.
List the six conditions need for growth and identify which conditions we can and
cannot control.
9.
Apply the temperature danger zone and identify with its importance in food
safety.
10.
Explain the use of the HACCP method of control in all stages of the flow of food.
11.
Identify allergies and their importance to serving safe food.
12.
Explain the role of government and food safety.
COURSE NAME: Sanitation
COURSE CODE: HOSF 1145
PAGE: 2
13.
Explain the role of the owner / operator.
DELIVERY METHODS:
The instructional methods of this course are comprised of an online web based computer training
modules. Applications and outcomes will be demonstrated within the practical service hours;
therefore 100 % completion is required, as it is within the industry.
LIST OF TEXTBOOKS AND OTHER TEACHING AIDS:
BASICS.fst® Online, Food Safety Training In Canada, 2nd Edition, Published by TrainCan, Inc.,
Don Mills, Ontario, Canada, 2004. ISBN 920591043
For any technical questions or problems that arise while using the BASICS.fst programme please
email info@traincan.com during normal business hours.
TESTING POLICY:
There will be one proctored examination within the first four weeks of the semester.
The BASICS.fst® examination dates, times and locations will be posted on the training website
of www.TrainCan.com . Each student is responsible for arriving on time to complete the
examination on the scheduled date, time and location as the program and section indicate.
The student is responsible for the purchase of the BASICS.fst® Online, Food Safety Training In
Canada, 2nd Edition prior to the examination date.
The completed Scantron must be presented on the proctored examination date along with a
George Brown student photo id card. You will not be permitted to write the examination unless
both are presented.
The student is to ensure that the Scantron is kept in excellent condition for the examination;
failure to do so may result in scanning errors and/or an additional charge for processing the
Scantron manually.
The student is further responsible to maintain the safety of the Scantron. TrainCan, Inc. and
George Brown College will not be responsible for lost, stolen or damaged Scantrons.
The student must provide and use a No. 2 pencil to complete the Scantron, pen will not be
accepted.
ASSIGNMENT POLICY:
None
EVALUATION SYSTEM:
The grade will consist of the mark from BASICS.fst® examination. A mark less than 74.0 %
will be considered a failure.
COURSE NAME: Sanitation
COURSE CODE: HOSF 1145
PAGE: 3
The grade will be assigned after the first seven weeks from the beginning of the semester in
which this course is scheduled.
A 50 multiple choice and true/false examination administered by TrainCan, Inc. based on the
materials on BASICS.fst® Online, Food Safety Training In Canada, 2nd Edition. A passing mark
of 74.0 % must be obtained to qualify for the BASICS.fst®, Food Safety Training In Canada
certification. The certificate is valid in Canada for five years. The student is responsible to
acquire their certificate from the Chef School Reception Room 216 or Hospitality and Tourism
Reception Room 318 in The Centre for Hospitality and Culinary Arts prior to the end of their
semester of studies. The original certificates will be not be held longer than one semester. The
student will be responsible for contacting TrainCan, Inc. for reproduction and payment for a
duplicate certificate.
Students will take responsibility for their own academic achievement. Students will demonstrate
individual decisions regarding completion of this course in the semester as originally scheduled.
The College expects that students understand and accept that there may be consequences
resulting from their decision not to complete in the semester as originally scheduled.
GRADING SYSTEM
The passing grade for this course is: B
A+
A
A-
90-100
86-89
80-85
4.0
4.0
3.7
B+
B
77-79
74-76
3.3
3.0
Below 74
F
0.0
The unsuccessful completion will result in a grade of F (Failure) and the student will not be
permitted to advance to the next semester of study.
The student will be required to reregister for the course in order to complete the requirements of
the program prior to the resuming in the next semester of study.
Excerpt from the College Policy on Academic Dishonesty:
The minimal consequence for submitting a plagiarized, purchased, contracted, or in any manner inappropriately
negotiated or falsified assignment, test, essay, project, or any evaluated material will be a grade of zero on that material.
To view George Brown College policies please go to www.gbrownc.on.ca/policies
COURSE NAME: Sanitation
COURSE CODE: HOSF 1145
PAGE: 4