Safety, Sanitation & Equipment (CULI 1120)

This course provides the student with an introduction to the principles of work safety, hygiene and health regulations. Fire safety and safe operation and maintenance of kitchen equipment is stressed. Special emphasis is placed on personal hygiene and appearance.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1120
Credits: 2.0
Length: 50.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1120
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Additional Information

  • Personal hygiene
  • Health habits
  • Storage of hazardous materials
  • Food borne illness
  • Sanitation procedures
  • Common injuries
  • Safe practices
  • Fire safety
  • Types of fire extinguishes
  • Kitchen hand tools
  • Maintenance of hand tools and equipment
  • Handling, storage, cleaning and sharpening of kitchen knives
  • Requirements of kitchen equipment cleaning and maintenance

Permission to challenge this course must be obtained from the department head. PLAR must occur prior to the program start and will be conducted according to content-specific guidelines created by the department. PLAR is unavailable to students enrolled in the Culinary Arts Diploma (International Cohort).

This course is offered as part of a VCC program only.

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† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.