Professor

Al Emerson Carriaga

Course Description
Provides the basics in Food and Personal Hygiene.

Learning the practices of hygiene, sanitation and safety in the production and handling of food and in the maintenance of a sanitary environment. We will study the different ways food can get contaminated, their causes and their prevention. This course also exposes us to issues of waste management and environmental concerns. Additionally, it educated us to the wonderment of the mostly unseen microbial world by showing the importance of microbes in food preparation and preservation.

Course Objective
To learn and understand the basic principles of food

preparation and related information necessary for the development of desirable food preparation standards. To describe steps to prevent food poisoning and foodborne diseases in the following areas: personal hygiene; food handling and storage techniques; cleaning and sanitizing procedures and pest control. To recognize the negative effects of non-observance of proper sanitation and understand the benefits derived from proper sanitation.

Course Objective
To know and understand factors that favor or inhibit

the growth of microorganisms that can lead to food poisoning, food infections and food-borne diseases. To learn and determine the general principles underlying spoilage, chemical changes caused by microorganisms. To know and realize the importance of sanitation, safety and environmental awareness. To recognize the importance of microorganisms in food preparation and preservation.

Grading System
Percentage distribution

Prelims Midterms Pre-finals Finals

20% 20% 20% 40% 100%

Grade components (Prelim & Prefinal) Class Participation 20%

Quizzes Exercises/Projects Periodical Exam

20% 20% 40% 100%

Grading System
Midterm Finals

Class Participation Quizzes Projects Periodical Exam

10% 20% 30% 40% 100%

Class Participation Quizzes Projects Periodical Exam

10% 10% 40% 40% 100%

Houserules
Mobile Phones Turn to silent Never answer inside the classroom All calls, take it outside Attendance Shall be taken at the start of the class Give respect to everyone
Read/study ahead of time No special quizzes if youre absent

Houserules
Uniform Standard HRM school uniform CLAYGO
Keep bags under the table

Tue: 4:00pm-6:00pm Wed: 9:00am-11:00am Thur: 9:00am-11:00am

Midterm Project
Restaurant Design Design a restaurant and show how it would apply HACCP in its day to day operations.

Midterm Project
Group of four members
30% of midterm grade Deadline: one week before midterm

Criteria for grading Design of restaurant Restaurant workflow HACCP application Accident prevention and Crisis Management

20% 30% 40% 10%

Finals Project
Video Documentary Visit a restaurant or hotel and take videos of the

outlet during operations, showing also that you are there. Interview the manager/supervisor and ask how they apply food sanitation and hygiene in their outlet. Take also a video of your group discussing how good or bad the outlet has adhered to food safety and sanitation. Video must not exceed 30 minutes.

Finals Project
40% of your final grade.
Deadline: 2 weeks before finals Criteria for grading: Clarity of audio and video Questions Discussion/evaluation Length
20% 30% 30% 20%