SYLLABUS

SUBJECT TO CHANGE
CAP 103, APPLIED FOOD SERVICE SANITATION (f10)
William A. Wiklendt, CEC, CCE, AAC, Chef Instructor
Office: Bldg. 27-109A Phone: Phone: 360.596.5392
bwiklendt@spscc.ctc.edu
Office Hours: Monday-Thursday 6:30 a.m.-7:00 a.m. or by Appointment
Class Meets: Monday and Wednesday
Lecture 1:30 p.m. – 3:45 p.m., Bldg. 27- 102
NO ELECTRONIC DEVICES are to be OPERATIVE DURING CLASS

I. TEXTBOOKS:
ServSafe Coursebook, National Restaurant Association Education Foundation,
with examination, 5th Edition, ISBN 0-73-510733-4.

Periodicals

II. COURSE DESCRIPTION:

Information and methods to help the foodservice manager apply sanitation procedures
to food handling functions from purchasing and storing to preparing, serving,
storage and re-heating of foods to its patrons.

III. COURSE CONTENT:

Chapter 1, Providing safe food
Chapter 2, The microworld
Chapter 3, Contamination, food allergens, and foodborne illnesses
Chapter 4, The safe foodhandler
Chapter 5, The flow of food: An introduction
Chapter 6, The flow of food: Purchasing and receiving
Chapter 7, The flow of food: Storage
Chapter 8, The flow of food: Preparation
Chapter 9, The flow of food: Service
Chapter 10, Food safety management systems
Chapter 11, Sanitary facilities and equipment
Chapter 12, Cleaning and sanitizing
Chapter 13, Integrated pest management
Chapter 14, Food safety regulations and employee training
Chapter 15, Employee food safety training

IV. STUDENT LEARNING OUTCOMES

Students will learn to provide safe food through learning and understanding of the
microworld of germs and bacteria; contamination; purchasing and receiving of
foods; storage; preparation; service; HACCP system; sanitary facilities and
equipment; cleaning and sanitizing, pest management; federal, state and county food
safety regulations and standards, storage temperatures of fresh, frozen and dried food
products including shelf life; and how to respond to an outbreak of foodborne illness.
IV. EVALUATION GUIDELINES
Grading in a vocational training program is a measurement of growth in skill and
professional work ethics and personal appearance. Skill development, production
(preparation), mise en Place (organization), sanitation, teamwork, research projects,
lecture notebooks, and testing make up the grading components.

V. EVALUATION PROCESS

A) Testing / Homework 50% (500 Points)

In class testing (There are no make-up tests and tests may be random), homework,
information discussed in class, required reading, demonstrations, glossary, and video
instruction will comprise 25% (250 points) of the students’ grade. One lowest test
score will be dropped. The final exam, from the National Restaurant Association, will
comprise the other 25% (250 points)

B) Research Projects 40% (400 Points)

ALL STUDENTS: There will be two projects, 200 points each. They must be
TYPED. Projects MUST BE: Professional and readable, objective, clear, concise,
fluent, reads well aloud, includes observable facts, meaningful, relevant content.
NO LATE PROJECTS ACCEPTED.

Project I- Develop HACCP System Project II – Food Inspection Report

C) Attendance 10% (100 Points)

Students must call 360.596.5392 if being absent. Two absences will result in a 50%
reduction for the attendance portion of your grade. Three or more days absent will
result in a zero for the attendance portion of the student’s grade.

VI. GRADING SCALE: Minimum Points

950-1000 A 4.00 Superior Achievement
900-949 A- 3.67
870-899 B+ 3.33
830-869 B 3.00 High Achievement
800-829 B- 2.67
770-799 C+ 2.33
730-769 C 2.00 Satisfactory Achievement
700-729 C- 1.67
670-699 D+ 1.33
630-669 D 1.00 Minimum Achievement
600-629 D- .67
0- 599 F 0
Students are evaluated and graded by the faculty. Performance is not compared to other
students, but is based on the level of performance anticipated by this program based on
overall industry standards.
To become eligible for the Certified Food Managers Card with Thurston County, you
must attend the certified food manager’s class; you must achieve a minimum score of
75% on the National Restaurant Association final exam AND receive a minimum score
of 750 total points for CAP 103.

CALENDAR, fall 2010

Subject to change
Sept. 20 AA- Orientation, discuss projects: 1) HACCP and 2) Food Inspection Report
Form, review food handler’s card information. Read chapters: 15, 5, 6, 7,
8, 9 and chapter 10. N.B. Chapter test questions are taken from: a) test
your food safety knowledge b) discussion questions and c) study
questions.
Sept. 22 - Lecture chapter 15.

Sept. 27 - Test Chapter 15, lecture chapter 5, 6, 7.

Sept. 29 – Test chapters 5, 6, 7, lecture chapter 8.

Oct. 4– Test chapter 8, lecture chapter 9.

Oct. 6 – Test chapter 9, lecture chapter 10.

Oct. 11- Test chapter 10. Read chapters 11, 12, 13, 14.
Oct. 13- Lecture chapter 11.

Oct. 18- HACCP Project Due, test chapter 11, lecture chapter 12.
Oct. 20- Test chapter 12, lecture chapter 13.

Oct. 25- Test chapter 13, lecture chapter 14, test chapter 14.
Oct. 27- No Class- Advising Day.

Nov. 1 - Review inspection sheet, Read chapters 1, 2, 3, 4.

Nov. 3 – Lecture chapters 1 and 2, test chapter 1.

Nov. 8- Lecture chapter 2.

Nov. 10 – Test chapter 2, lecture chapter 3.

Nov. 15- Independent Study for Food Inspection report Form

Nov. 17 - Project, Food Inspection Report Form Due. Test chapter 3,
lecture chapter 4, test chapter 4.

Nov. 22 – Review for final exam.

Nov. 24**** FINAL EXAM **** bring answer sheet and two number 2 pencils.

Nov.29 - Review project- food inspection form.

Dec. 1 -Certified Food Managers Class- Thurston County Health Dept.