CULN6103 - Food Allergy Basics in the Hospitality and Culinary Arts Industry

Maui College - HO'ALA

Course Description

Do you know someone with a food allergy? What is the difference between a food allergy and food intolerance? Even a small amount of allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In this class will explain the effects of Food Allergies and navigate definitions, myths, symptoms, and sanitation practices to better serve our guests.

Course Outline

Introduction
Common Allergens and their Definitions
Symptoms
Testing and Diagnosis
What to do when it happens
Avoiding Cross Contact
Practical Solutions
Demonstration
Final Quiz

Learner Outcomes

Program Learning Objectives

HI-UHMC-PLO_2015.02 Identify and practice the basic principles of culinary service, organization and structure, sanitation and safety in a foodservice operation to maintain the optimum health and satisfaction of the consumer.

Student Learning Objectives

HI-UHMC-CULN-SLO_F2015.06 Identify, analyze and apply the principles of sanitation in the hospitality industry.
HI-UHMC-CULN-SLO_F2015.07 Identify and compare food-borne illnesses and their causes, biological, chemical, physical hazards, and cross-contaminations as they may occur during the flow of food.

HI-UHMC-CULN-SLO_F2015.08 Identify and analyze safety issues, regulatory agency laws, OSHA (Occupational Safety and Health Administration) guidelines and safety standards as they apply to the hospitality industry.

HI-UHMC-CULN-SLO_F2015.09 Identify, analyze and compare design attributes, functions and procedures to keep food safe for the public in foodservice operations

HI-UHMC-CULN-SLO_F2015.13 Identify and practice industry safety and sanitation standards including the safe handling and storage of food products and demonstrate good personal hygiene standards.

HI-UHMC-CULN-SLO_F2015.22 Define and demonstrate professionalism, good personal hygiene, teamwork, human relationship and customer satisfaction skills while developing proper safe work habits and ethical behavior in the culinary workplace.

HI-UHMC-CULN-SLO_F2015.27 Identify and practice industry safety and sanitation standards including the safe handling and storage of food products and demonstrate good personal hygiene standards.

HI-UHMC-CULN-SLO_F2015.51 Organize a workstation in a timely manner while following proper sanitation and safety procedures

HI-UHMC-CULN-SLO_F2015.52 Identify and distinguish quality components of food taste, texture and presentation