Instructor: Watson, Michelle

Email:watsonma@lamarpa.edu

Phone:409-681-4311

Office Location and Hours: The Press Building, 549 4th Street, Room 106C

Additional Contact Information: Office Hours-M-F 1-3pm

National Environmental Health Association- Professional Food Manager 5th Edition

Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer.

Black Hat 

Chef Jacket 

Black Pants 

Slip Resistant Black Shoes

Knife Kit 

Pen and Paper

None

Identify causes of and prevention procedures for food-borne illness, intoxication, and infection

Discuss personal hygiene and safe food handling procedures 

Learn safe food storage and refrigeration techniques; Learn proper sanitation of all kitchen equipment, dishes and small wear

Including cleaning and sanitation, garbage, and refuse disposal; discuss Occupational Safety and Health Administration (OSHA) requirements and workplace safety programs.

• Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry.
• Identify and implement sanitation and safety procedures and regulations as required in the industry.
• Use fundamental cooking and baking techniques as well as advanced cooking skills.
• Texas Food Handler Certification

Outline expectations from the National Restaurant Association

Foodborne Illnesses

How Foodborne Illnesses Occur

The Food Safety Responsibilities of a Manager

Pathogens, Bacteria, Viruses, Parasites, Fungi

Physical and Chemical Contaminants

The Deliberate Contamination of Food

Food Allergens

HACCP

OSHA

Personal Hygiene and Contamination

Personal Hygiene Programs

Cross-Contamination

Time-Temperature Control

Fire Safety

Purchasing and Receiving Considerations

Health Inspection Guidelines, The Inspection Process, Self-Inspections

Inspecting and Storing Specific Types of Food

General Storage Guidelines

Preparation, Cooking, Cooling and Reheating Food

Holding Food for Service

Serving Food Safely

Off-Site Service

Food Safety Management Systems

Active Managerial Control

Crisis Management

Designing a Safe Operation

Considerations for all Areas of the Facility

Equipment Selection

Installing and Maintaining Kitchen Equipment

Utilities

Cleaning v Sanitizing

Dishwashing

Developing a Cleaning Program

Integrated Pest Management (IPM) Systems

Identifying Pests

Working with a Pest Control Operator (PCO)

Treatment, Using and Storing Pesticides

Government Agencies Responsible for Preventing Foodborne Illness

Assessment Questions

Week 3 :  Test on chapters 1- 5

Assessment Questions

Week 5 :Test on Chapter 6-10

 Assessment Questions

Week 7 : Test on Chapter -1-10

Practice Test for Tx Food Manager Test

Week 8: Final/Texas Food Manager's Certification Test

Friday, October 16th 9:00am

 90 - 100=A 80 - 89=B 70 - 79=C 60 - 69=D Below 59 = F

Tests-80%, Assignments 10%, Attendance 10%

LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late.

Due dates are given and provide enough time to complete all work.

There will be a final exam which is the test for the Texas Food Handler's Certification.

This will be taken online in the computer lab.

All students must take the exam on the scheduled date and time, and failure to do so will result in a 0 on the final exam.

Every student MUST have a copy of the required textbooks by the SECOND week of class.

The student will still be responsible for any assignments given. 

Students are responsible for completing all assignments.

A failure to follow oral and/or written instructions will result in penalties.

Academic dishonesty will result in a zero on any assignment; a second incidence of academic dishonesty will be handled based on campus policies and procedures with the department chair.

No cell phones should be visible or heard during class. No earbuds or listening devices.

Please bring a pen and paper to the class everyday.

No food is to exit the building (including food you make) without permission from the Chef.

Do not go behind the counter in the Bistro for any reason.

Attendance is 10% of your grade in this class.

Students more than 15 minutes late will be marked absent for the day.

Students more than 15 minutes late will not be allowed to join the class that day.

I will not let you join the rest of the class in lab if you are more than 15 minutes late to class.

Please notify me if you will be absent.

Extended absences will be handled on a case by case basis.

Be sure to check your campus email and Course Homepage using MyLSCPA campus web portal. You can also access your grades, transcripts, academic advisors, degree progress, and other services through MyLSCPA.

Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSCPA policies (Academic Dishonesty section in the Student Handbook) for consequences of academic dishonesty.

The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the Accessibility Services Coordinator, Room 119, in the Ruby Fuller Building. The phone number is (409) 984-6241.

No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.

This syllabus is part of LSCPA's efforts to comply with Texas House Bill 2504.

As per Texas law and LSCPA policy, all LSCPA employees, including faculty, are required to report allegations or disclosures of child abuse or neglect to the designated authorities, which may include a local or state law enforcement agency or the Texas Department of Family Protective Services. For more information about mandatory reporting requirements, see LSCPA's Policy and Procedure Manual.

LSCPA is committed to establishing and maintaining an environment that is free from all forms of sex discrimination, including sexual harassment, sexual violence, and other forms of sexual misconduct. All LSCPA employees, including faculty, have the responsibility to report disclosures of sexual misconduct, including sexual harassment, sexual assault (including rape and acquaintance rape), domestic violence, dating violence, relationship violence, or stalking, to LSCPA's Title IX Coordinator, whose role is to coordinate the college's response to sexual misconduct. For more information about Title IX protections, faculty reporting responsibilities, options for confidential reporting, and the resources available for support visit LSCPA's Title IX website.

For more information about the Clery Act and crime reporting, see the Annual Security & Fire Safety Report and the Campus Security website.

If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.