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Professor

Al Emerson Carriaga

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Course Description Provides the basics in Food and Personal Hygiene.

Learning the practices of hygiene, sanitation andsafety in the production and handling of food and in

the maintenance of a sanitary environment. We willstudy the different ways food can get contaminated,their causes and their prevention. This course alsoexposes us to issues of waste management and

environmental concerns. Additionally, it educated usto the wonderment of the mostly unseen microbialworld by showing the importance of microbes in foodpreparation and preservation.

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Course Objective To learn and understand the basic principles of food

preparation and related information necessary for thedevelopment of desirable food preparation standards.

To describe steps to prevent food poisoning and food-borne diseases in the following areas: personalhygiene; food handling and storage techniques;

cleaning and sanitizing procedures and pest control. To recognize the negative effects of non-observance of

proper sanitation and understand the benefits derivedfrom proper sanitation.

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Course Objective To know and understand factors that favor or inhibit

the growth of microorganisms that can lead to foodpoisoning, food infections and food-borne diseases.

To learn and determine the general principlesunderlying spoilage, chemical changes caused bymicroorganisms.

To know and realize the importance of sanitation,safety and environmental awareness.

To recognize the importance of microorganisms infood preparation and preservation.

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Grading SystemPercentage distribution

Grade components (Prelim &Prefinal)

Prelims 20%

Midterms 20% Pre-finals 20%

Finals 40%

100%

Class Participation 20%

Quizzes 20% Exercises/Projects 20%

Periodical Exam 40%

100%

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Grading SystemMidterm Finals

Class Participation 10%

Quizzes 20% Projects 30%

Periodical Exam 40%

100%

Class Participation 10%

Quizzes 10% Projects 40%

Periodical Exam 40%

100%

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Houserules Mobile Phones

Turn to silent

Never answer inside the classroom All calls, take it outside

Attendance

Shall be taken at the start of the class

Give respect to everyone Read/study ahead of time

No special quizzes if youre absent

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Houserules Uniform

Standard HRM school uniform

CLAYGO Keep bags under the table

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Tue: 4:00pm-6:00pm

Wed: 9:00am-11:00am

Thur: 9:00am-11:00am

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Midterm Project Restaurant Design

Design a restaurant and show how it would applyHACCP in its day to day operations.

.

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Midterm Project Group of four members

30% of midterm grade

Deadline: one week before midterm Criteria for grading

Design of restaurant 20%

Restaurant workflow 30%

HACCP application 40%

Accident prevention and Crisis Management 10%

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Finals ProjectVideo Documentary

Visit a restaurant or hotel and take videos of the

outlet during operations, showing also that you arethere.

Interview the manager/supervisor and ask howthey apply food sanitation and hygiene in theiroutlet.

Take also a video of your group discussing howgood or bad the outlet has adhered to food safetyand sanitation.

Video must not exceed 30 minutes.

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Finals Project 40% of your final grade.

Deadline: 2 weeks before finals

Criteria for grading: Clarity of audio and video 20%

Questions 30%

Discussion/evaluation 30%

Length 20%