Sanitation and First Aid

HOSP 101 – 70A

Fall 2009 Semester

Instructor Name: Deanna Schoof

Instructor’s Phone Number: 219-789-1486
Email: dschoof@ivytech.edu

Course Outline and Syllabus

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 IVY TECH COLLEGE OF INDIANA
COURSE SYLLYBUS

COURSE TITLE: SANITATION AND FIRST AID

COURSE NUMBER: HOSP 101 – 70A
PREREQUISITES: ENG 025, ENG 032, MATH 044
DIVISION: Public Service
PROGRAM: Hospitality Administration
CREDIT HOURS: 3
CONTACT HOURS: lecture. 1.25 hours
DATE OF LAST REVISION: Fall 2009
EFFECTIVE DATE OF THIS REVISION: Fall 2009

CATALOG DESCRIPTION: This course will help students learn basic principles
of sanitation and safety in order to maintain a safe and healthy food service
environment. It presents laws and regulations related to safety, fire, and
sanitation and how to adhere to them in the food service operation.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of

this course the student will be expected to:
1. Identify the critical control points during all food handling processes as a
method for minimizing the risk of food borne illness (HACCP system).
2. Identify microorganisms, which are related to food spoilage and food borne
illnesses; describe their requirements and methods for growth.
3. Describe symptoms common to food borne illnesses and how these illnesses
can be prevented.
4. Demonstrate good personal hygiene and health habits.
5. Use acceptable procedures when preparing potentially hazardous foods to
include time/temperature principles.
6. List the major reasons for and recognize signs of food spoilage.
7. Outline the requirements for proper receiving and storage of both raw and
prepared foods.
8. Recognize sanitary and safety design and construction features of food
production equipment and facilities. (i.e., NSF, UL, OSHA, ADA, etc.).
9. Describe current types of cleaners and sanitizers and their proper use.
10. Review Material Safety Data Sheets (MSDS) and explain their requirements
in handling hazardous materials. Discuss right-to-know laws.
11. Develop cleaning and sanitizing schedule and procedures for equipment and
facilities.
12. Identify proper methods of waste disposal and recycling.
13. Describe appropriate measures for insects, rodents, and pest control
irradication.
14. Conduct a sanitation self-inspection and identify modification necessary for
compliance with standards.
15. List common causes of typical accidents and injuries in the foodservice
industry and outline a safety management program.

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16. Demonstrate appropriate emergency policies for kitchen and dining room
injuries.
17. Describe appropriate types and use of fire extinguishers used in the
foodservice area.
18. Review laws and rules of the regulatory agencies governing sanitation and
safety in foodservice operation.
19. Identify and explain how blood-borne pathogens can spread.
20. Execute basic first-aid techniques and CPR.

COURSE CONTENT: Topical areas of study include -

• Sanitary foodservice operation
• Food borne illnesses
• Goals of sanitation program
• Good hygiene and safe food handling practices
• The HACCP system of food safety
• Accident prevention and emergency action
• Crisis management plan
• Cleaning
• Sanitizing
• Pesticide control
• Safety hazards
• Government regulations and standards

SUGGESTED TEXTS/CURRICULUM MATERIALS: BUY NEW!

National Restaurant Association Solutions, ServSafe Coursebook, 5th Edition,
with online certification voucher
and
Accompanying Study Guide

ADA STATEMENT:
Ivy Tech State College seeks to provide effective services and accommodations
for qualified individuals with documented disabilities. If you need an
accommodation because of a documented disability, you are required to register
with Disability Support Services at the beginning of the semester. If you will
require assistance during an emergency evacuation, notify your instructor
immediately. Look for evacuation procedures posted in your classrooms.
The goal of Disability Support Services (DSS) is to provide opportunities for
equal access in college programs, services, and activities. DSS assisted
students with disabilities in achieving their educational goals through such
services as academic and career counseling, adaptive testing, tutoring, note
taking, interpreting, and test proctoring.
If you have a documented disability and wish to obtain assistance, please contact
the DSS office located in at the Gary campus or call 219-981-4957.

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ACADEMIC HONESTY STATEMENT:
The college is committed to academic integrity in all its practices. The faculty
value intellectual integrity and a high standard of academic conduct. Activities
that violate academic integrity undermine the quality and diminish the value of
educational achievement.
Cheating on papers, tests, or other academic works is a violation of the College
rules. No student shall engage in behavior that, in the judgment of the instructor
of the class, may be construed as cheating. This may include, but is not limited
to, plagiarism or other forms of academic dishonesty such as the acquisition
without permission of tests or other academic materials and/or distribution of
these materials and other academic work. This includes students who aid and
abet as well as those who attempt such behavior.

METHOD(S) OF DELIVERY:
This is a 1.25 hour hybrid class. The material will be taught traditional lecture
style and homework, quizzes, other assignments will be done online. Students
will be quizzed, a special project, student handouts, and Final Exam. The
Certification Exam is given by the National Restaurant Association; upon pass of
the exam, the student will receive a certificate for this course.

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METHOD(S) OF EVALUATION/GRADING POLICY:
Students will be evaluated on the following formula:
Points earned/points possible = %. Points are earned from the following:

Overall Participation 1 x 50 50
Discussion Board/Assignments 13 x 20 260
Special Projects 1 x 100 100
Quizzes 11 x 50 550
Final Exam 1 x 200 200
Total Points 1160

***INSTRUCTOR’S NOTE***
Attendance will affect your grade. Each unexcused absence will take away 10%
of your final grade. If you know you cannot make a class, you must speak to the
instructor before the class is missed. There will be no exceptions to this policy.
Instructor’s policy: If you are not present, you are not going to learn. You’re
instructor wants you to learn everything you can in the duration of the semester.

This is a hybrid class, so most of the work will be done online on the Blackboard
system through Ivy Tech. I recommend going to the website
https://dl.ivytech.edu and downloading the student handbook if you are not
familiar with navigating through Blackboard. All announcements, assignments,
discussion boards, quizzes, and the final will be posted on the class page on
Blackboard. It will be your responsibility to monitor the class on Blackboard for
any of those above listed. All changes during the semester will be posted on
Blackboard and announced in class. The certification for this class will be taken
the last day of class in a location TBA.

Discussion Boards/Assignments – each week there will be either a discussion

board or an assignment. Assignments will need to be printed and turned into me
at the beginning of the next class (dates will be specified on the assignment
description). Discussion Boards will be done on Blackboard and to receive the
weekly points, you must post your response to my topic as well as reply to 2 of
your classmate’s responses. You will not receive full credit without replying to
other postings.

Class participation is very important in this class. Your final grade will reflect
your participation and creativity in this class.

**This class will have a voluntary CPR certification. When the date is scheduled,
a sign up sheet will be presented in class for those who would like to attend.
Seats will be limited and it is on a first come, first serve basis. However, if you
sign up for the certification, you will be responsible for the additional fee of $5 for
your 2 year CPR card at the time of signing up for the certification. Those that
do attend will receive extra credit for participation.

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GRADING: The quality of student performance or competency level, as
determined by the instructor at the completion of a course by a letter grade of A,
B, C, D, or F. Ivy Tech does not use pluses and minuses as a part of its grading
system.
Grade Scale: 92-100 = A, 84-91 = B, 75-83 = C, 72-74 = D, and 71-
BELOW = F

MAKE UP POLICY:
Quizzes and Final Exams may not be made up. Quizzes and Final Exam are
due when specified on the syllabus. For ALL other assignments, the due date is
specified on the syllabus. NO CREDIT WILL BE AWARDED FOR ANY LATE
WORK.

ATTENDANCE POLICY:
Regular attendance is expected at scheduled class meetings or other activities
assigned as part of a course of instruction. Instructors keep attendance records.
When personal circumstances make it impossible to attend scheduled classes
and activities, the college expects students to confer with instructors IN
ADVANCE. Work missed due to unexcused absence cannot be made up.
Depending on the circumstances the instructor has the option of allowing
students to make up the material missed.
Instructors in awarding grades and considering involuntary withdrawl will
consider absences. Students are not excused from completion of the course
work and should make arrangements with their instructors to complete all work.

LAB COURSES ONLY:

The student will be dressed and ready to begin class at the started time. The
student has a copy of the hospitality administration uniform policy and
understands the said policy. The student understands that if they are not in
complete uniform they will not be allowed to participate in the lab and will receive
a failing grade for the day. The student also understands that if he/she misses
more than two classes during the semester they will automatically be dropped
from the class.

****IMPORTANT DATE****

LAST DAY TO WITHDRAWL THE COURSE FOR FALL 2009 SEMESTER IS:

FRIDAY, NOVEMBER 13, 2009!!

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CLASS SCHEDULE:
COURSE TITLE: SANITATION AND FIRST AID
COURSE NUMBER: HOSP 101 – 70A
DAY AND TIME: WEDNESDAY 8:30AM – 9:45AM
ROOM NUMBER: 128
INSTRUCTOR NAME: DEANNA SCHOOF
INSTRUCTOR PHONE: 219-789-1486
EMAIL: dschoof@ivytech.edu
OFFICE HOURS: by appointment

DATE MATERIAL ASSIGNMENTS

8-26-09 INTRODUCTION DUE:

NEW: READ CHAPTER 4
9-2-09 CHAPTER 4 DUE:
NEW: READ CHAPTER 5
9-9-09 CHAPTER 5 DUE:
NEW: READ CHAPTER 6 & 7
9-16-09 CHAPTER 6 & 7 DUE: QUIZ CH 4 & 5
NEW: READ CHAPTER 8 & 9
9-23-09 CHAPTER 8 & 9 DUE: QUIZ CH 6 & 7
NEW: READ CHAPTER 11
9-30-09 CHAPTER 11 DUE: QUIZ CH 8 & 9
NEW: READ CHAPTER 1
10-7-09 CHAPTER 1 DUE: QUIZ CH 11
NEW: READ CHAPTER 2
10-14-09 CHAPTER 2 DUE: QUIZ CH 10 & 11
NEW: READ CHAPTER 3
10-21-09 TBA DUE: QUIZ CH 2
NEW: READ CHAPTER 3
10-28-09 CHAPTER 3 DUE:
NEW: READ CHAPTER 10
11-4-09 CHAPTER 10 DUE: QUIZ CH 3
NEW: READ CHAPTER 12
11-11-09 CHAPTER 12 DUE: QUIZ CH 10
NEW: READ CHAPTER 13
11-18-09 CHAPTER 13 DUE: QUIZ CH 3
NEW: READ CHAPTER 14 & 15
11-25-09 NO CLASS DUE: QUIZ CH 13
NEW:
12-2-09 CHAPTER 14 & 15 DUE: QUIZ CH 14 & 15
NEW:
12-9-09 REVIEW ***FINAL EXAM ONLINE***
NEW:
12-16-09 LAST DAY ***EXAM***
********** FINAL EXAM FOR CERTIFICATE**********

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***INSTRUCTOR’S NOTE***
This syllabus is subject to change at any time. The instructor will make
announcements in class as to the changes made. Please keep continually
checking online and with the class to ensure you are up to date with any changes
made. It is your responsibility to take notes of the changes as the
announcements are made and changes occur.

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