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RM 101 - Sanitation and Safety in Food and Beverage Service

( 2 :0 :0 ) 2 credits

This course is designed to teach students sanitation and safety concepts in the operation of a food and beverage service establishment. Focus is on current laws, food-borne illnesses, safe storage of food, food protection in receiving, preparation and serving, pest control, accident prevention and crisis management. Students also learn about alcohol law, the prevention of intoxication, and handling issues that may arise in an establishment serving alcohol.

The texts and final exams are part of the ManageFirst® Program from the National Restaurant Association (NRA). This course provides students with marketable skills for a career with the Restaurant and Foodservice industry. Students also take the National Restaurant Association ServSafe Exam in Food Safety and the Alcohol Exam to receive NRA-branded certificates. By completing 4 Core topics and 1 Foundation Topic of ManageFirst® Program students can achieve the Foodservice Management Professional® (FMP®) credential. This course completes 1 core topic and 1 foundation topic of that program. 

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