General Electives Course for Grades 9, 10, 11, 12
Course Length
1 Semester
This comprehensive semester-long course covers the principles and practices of food safety and sanitation that are essential in the hospitality industry for the protection and well-being of staff, guests, and customers.
The course provides a systems approach to sanitation risk management and the prevention of food contamination by emphasizing the key components of the Hazard Analysis Critical Control Point (HACCP) food safety system. After successful completion of this course, students are prepared to meet the requirements of state and national certification exams.
Ready to Get Started with Our Online Academy?
Calvert Academy has year-long open enrollment, so you can start this course at any time! Visit the tuition page of our online academy to learn more about pricing or click the button below to get started with enrollment today. Have questions first? Call us at 888.866.4989.
Back to Course ListPrint This Page View High School Course Catalog
Need help choosing courses? Call 888.866.4989 for curricula advice and placement testing options.
Overview of Concepts
- Unit 1: Facing up to the Importance of Food Safety
- Unit 2: Food Travel Path: The Flow of Food through the Operation
- Unit 3: Clean and Sanitary Facilities and Equipment
- Unit 4: Accident Prevention and Crisis Management
- Unit 5: Sanitation Management