Pretty easy, overall.
If Hospitality is your route, being informed on laws and regulation to date is mandatory when it comes to serving the public and keeping patrons safe of harmful viruses and microorganisms. Practices set into place such as FIFO and FATTOM help keep the best food service managers and supervisors informed and on their toes if you aspire to be such!
Safe food handling Food danger Zone Contaminates Hygiene practices
Hours per week:
Advice for students:
While course work is easy, i.e. discussions and assignments, prepare for the course project. It is real life and fun. You'll have a great time while gaining information from those who practice what you have been learning over the course of 8 weeks!