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2021 Spring Main
10317101.18/Academic Offering/0270 - Sanitation I | Credits 1.00
Professional standards and practices in the prevention of food borne illnesses are presented. Students must test successfully on the state approved certification exam.

Note 1: This is an online class which is compressed to less than the standard term length, which requires more work in a shorter amount of time. Prior to the first week of class, your instructor will send an email to your 'Western' email account with more information regarding the class. Learn more about Western's online learning resources at www.westerntc.edu/getready.

Note 2: This class section is reserved for students in the Hospitality Management program.

Note 5: Please note that the delivery method for Spring courses may change as the COVID-19 situation unfolds. Our goal is to ensure that teaching and learning happens in a safe environment. We will communicate updates as quickly as possible.

Delivery Method                Compressed Online

Registration Type Traditional
Fees N/A
Instructors Ninneman, Margaret V
Duration 1/11/2021 - 2/12/2021
Schedule
Prerequisites N/A
Corequisites N/A
Credit Types Audit Credit Exam/Work Experience Pass/Fail Transfer
Class 24 Seats | 14 Remaining
Open (Target Met)

Primary population and other student populations allowed to register for this course:
 Primary Population# Others Allowed# Others Registered
Campus  Western Technical College240
Program  Credit00
College  Business2410
Department  317-Culinary Manag2410
Population  Associate Degree2410