HomeMy WebLinkAboutHRM-102
1
Bergen Community College
Division of Business and Social Sciences
Department of Hotel Restaurant Management
Course Syllabus
HRM-102 – Food Protection and Safety
Semester and year:
Section Number: HRM-102
Meeting Times:
Locations:
Instructor:
Office Location:
Phone:
Departmental Secretary:
Office Hours:
Email Address:
Official Catalog Course Description
This course introduces the principles involved in the identification and prevention of food
contamination; the role of state, federal, and local Public Health regulations; accident
prevention; and food safety practices and control measures used in various food service
operations. This course prepares students for the ServSafe Food Protection Manager
certification examination.
Credits: 3 (3 lecture)
Pre-requisites: None Co-requisites: None
Student Learning Outcomes: As a result of meeting the requirements in this course, students
will be able to:
Student Learning Outcome: Means of Assessment:
1. Differentiate between the various types of
food-borne illnesses
The major assessment types (means of
assessment) utilized in this course are graded
participation, tests, the final exam, discussions
based on articles and websites, and discussion
questions as assigned.
2. Describe the food preparation procedures
and methods used to prevent food-borne
disease outbreaks
The major assessment types (means of
assessment) utilized in this course are graded
participation, tests, the final exam, discussions
based on articles and websites, and discussion
2
questions as assigned.
3. Identify the proper receiving, storage, and
cooking temperatures
The major assessment types (means of
assessment) utilized in this course are graded
participation, tests, the final exam, discussions
based on articles and websites, and discussion
questions as assigned.
4. Explain the laws and regulations governing
the layout and design of commercial kitchens
in relation to food safety
The major assessment types (means of
assessment) utilized in this course are graded
participation, tests, the final exam, discussions
based on articles and websites, and discussion
questions as assigned.
5. Identify the proper procedures in cleaning
and sanitizing food contact surfaces
The major assessment types (means of
assessment) utilized in this course are graded
participation, tests, the final exam, discussions
based on articles and websites, and discussion
questions as assigned.
Special Features of the Course
In addition to daily performance in the kitchen, utilizing learning technologies on the course
(such as the Internet and Canvas) is necessary to help you succeed in this course and the
industry.
Course Texts and/or Other Study Materials
Required
National Restaurant Association. (2022). ServSafe coursebook, 8th edition. Link to BCC
Bookstore for this text: https://www.bkstr.com/bergenccstore/course-materials-
results?shopBy=course&divisionDisplayName=&departmentDisplayName=HRM&courseDisp
layName=102§ionDisplayName=303&programId=192&termId=100085586 See my
important red notes as follows: You want the version of the ServSafe Coursebook
that includes the exam answer sheet which you will need to bring to the exam. (You may see
the word “Print Exam”, which means the same thing as “exam answer sheet”). This textbook
can be purchased in the BCC Bookstore OR directly through the ServSafe at National
Restaurant Association.
Note: Before you place your book order with either the BCC Bookstore OR ServSafe, ask the
BCC bookstore if they have any in stock or for the approximate delivery date (If the BCC
Bookstore runs out of this book, It is sometimes actually faster to get this specific book directly
through ServSafe). Link to ServSafe for this text [if you are purchasing it through
them]: https://www.servsafe.com/access/SS/Catalog/ProductDetail/1030013541008
Grading Policy
3
The grading system used for this course will combine the following:
Class Participation (In-class participation, attendance) 20%
Assignments 30%
Quizzes (1 score dropped, no make-up quizzes) 30%
Final Examination 20%
100%
A student's final grade for the course is primarily based on their performance on required work
(lab performance, examinations, attendance, etc.) and on mastery of the material covered in the
course. Class participation will also be evaluated, and this grade will be factored into
determining the student's final course grade.
Attendance Policy
Excused Absences & Documentation
• Medical Emergencies – Requires a doctor’s note.
• Family Emergencies – Notify the instructor as soon as possible.
• Religious Observances – Must be communicated in advance.
Unexcused absences (e.g., personal travel, non-emergency reasons) may result in grade
deductions.
Grading Impact of Attendance
Attendance & Participation (20% of final grade)
Unexcused Absences = 5% grade deduction per missed session
BCC Attendance Policy
All students are expected to attend every scheduled meeting of each course in which they are
registered. Attendance and lateness policies and sanctions are to be determined by the
instructor for each section of each course. These will be established in writing on the
individual course outline. Attendance will be kept by the instructor for administrative and
counseling purposes.
Other College, Divisional, and/or Departmental Policy Statements
Statement on plagiarism and/or academic dishonesty:
Academic Matters - Bergen Community College - Acalog ACMS™
Statement on the appropriate use of AI (see the following link for guidance):
AI-Guidance-Resource-Page.pdf (bergen.edu)
ADA Statement:
4
Disability Services (Office of Specialized Services) | Bergen Community College
Sexual Harassment Statement:
HR-003-001.2018-Policy-Prohibiting-Sexual-Harassment.pdf (bergen.edu)
Statement on acceptable use of BCC technology:
Acceptable-Use-Policy.pdf (bergen.edu)
Recommended Syllabus Statements from the Office of Specialized Services:
Syllabus Statements | Bergen Community College
Statement on the purpose and value of faculty office hours.
Student and Faculty Support Services
Accessibility Statement
Bergen Community College is committed to ensuring the full participation of all students in its
programs. If you have a documented disability (or think you may have a disability) and, as a
result, need a reasonable accommodation to participate in this class, complete course
requirements, or benefit from the College’s programs or services, contact the Office of Special
Services (OSS) as soon as possible at 201-612-5270 or www.bergen.edu/oss. To receive any
academic accommodation, you must be appropriately registered with OSS. The OSS works
with students confidentially and does not disclose any disability-related information without
their permission. The OSS serves as a clearinghouse on disability issues and partners with
faculty and all other student service offices.
Student Support Services
Bergen Community College provides exemplary support to its students and offers a broad
variety of opportunities and services. A comprehensive array of student support services
including advising, tutoring, academic coaching, and more are available online at
https://bergen.edu/currentstudents/.
Sidney Silverman Library Online Resources:
Guides BY SUBJECT - LibGuides at Bergen Community College General Search and Databases: Library | Bergen Community College
5
Course Outline and Calendar
This course outline and calendar are tentative and subject to change based
on the class's progress.
Week Session Date(s) Topics Chapters
1 1 Wednesday Introduction to the Course: Keeping Food Safe 1
2 Thursday Understanding the Microworld I 2
2 3 Wednesday Understanding the Microworld II
4 Thursday Contamination: Food Allergens and Foodborne
Illness & Quiz 1
3
3 5 Wednesday The Safe Food Handler 4
6 Thursday The Flow of Food: An Introduction & Quiz 2 5
4 7 Wednesday The Flow of Food: Purchasing, Receiving, and
Storing
6 & 7
8 Thursday The Flow of Food: Preparation 8
Break
5 9 Wednesday The Flow of Food: Service 9
10 Thursday Food Safety Management Systems & Quiz 3 10
6 11 Wednesday Safe Facilities and Equipment 11
12 Thursday Cleaning and Sanitizing; Integrated Pest
Management & Quiz 4
12 & 13
7 13 Wednesday Food Safety Regulation and Standards; Staff
Food Safety Training
14 & 15
14 Thursday Final Exam: ServSafe Food Protection
Manager Certification Exam
Bring an exam
answer sheet &
2 pencils with
erasers