About this Course

This is a 1-credit 7-week block course.

This course is based on the ServSafe program developed by the National Restaurant Association. ServSafe training helps people understand all the food safety risks faced by a food service operation. This course will prepare students to manage foods labs, food service establishments, and their own homes by taking an in-depth look into what foodborne illness is, what the risks are, and how to prevent them.

Each week students will do the following:

• Read an introduction of the information
• Study and take notes on food safety presentations
• Then take a quiz over the information
• Complete other activities specific to the topics
• Some of the activities require that students discuss topics with class members. Other activities require students to teach or demonstrate a skill to someone at home or work (could be a friend, family member, roommate, co-worker, etc.). They should plan ahead for those activities

ServSafe Manager Exam

At the end of the course, students will be well prepared to take the ServSafe Manager exam. There is a fee for the exam. The exam is 90 questions. 75% is a passing score. The exam requires 60 out of 80 questions be correct. The other 10 questions are pilot questions for research. Students may take the exam twice in a 30-day period, but after the second attempt, students must wait 60 days to retake the exam. Two hours is allowed for the exam, although most people can finish in 90 minutes. It is strongly recommended that students purchase the book to study from, although it is not required. There are many resources available in the course to help students study and prepare for the exam.

Important

1. Please understand that the information in this course specifically prepares students to pass the ServSafe exam by the National Restaurant Association.
2. For anyone who has already passed the ServSafe Manager exam before enrollment in this course, it will not count toward course credit. The ServSafe exam must be passed during the term in which students are enrolled.
3. If students choose not to take the ServSafe Manager exam, they will take a proctored final exam.

Outcomes

Students who successfully complete FCS 110 should be able to do the following:

• Explain the growth and prevention of disease-causing bacteria, foodborne illnesses, and suspect foods in a commercial kitchen.
• Identify proper hygienic requirements for food handlers and how to avoid behaviors that contaminate food.
• Discuss proper handling techniques for potentially hazardous foods, including avoiding cross-contamination, preventing time-temperature abuse and how to use and maintain thermometers.
• Explain ways to prevent and control pests, proper cleaning and sanitizing in the commercial kitchen.
• Prepare for a food safety manager certificate (ServSafe Manager certificate)

Course Description

Students will learn proper food safety and sanitation processes in preparation for gaining food safety and sanitation industry-based certification.

Learning Model Architecture

The course activities follow a weekly cycle of Prepare, Teach One Another, and Ponder & Prove.

Prepare: Students will prepare by viewing or reading the weekly presentation. They will reference the FDA Food Code.

Teach One Another: Students will teach one another through discussions or at-home demonstrations.

Ponder & Prove: Students will prove their knowledge and skills by completing activities, assignments, quizzes and the ServSafe Manager exam.

Prerequisites

No prerequisite coursework required.

Required Materials:

Textbook (Optional): ServSafe Manager Book by National Restaurant Association, ServSafe, 7th edition, 2018.  Print ISBN: 9780134812366.

Exam voucher (Recommended): ServSafe Mgr Certification Online Exam Voucher.

Camera: Students will need access to a digital camera to document their work for certain assignments. A cell phone camera is sufficient.

Course Expectations:

For this 1-credit block class, it is expected that you will spend an average of 6-8 hours of total study time each week to successfully complete this course. You may need to put in more study time to earn a higher grade or to accommodate your personal learning needs.

Course work is due as specified in the course outline. The quizzes in this class are open book except for the final exam.  Students are expected to complete their assignments on time; late work is not accepted. Please contact the instructor with any questions or concerns.

The course is not an independent study course. Students will learn the material at the same time and at the same pace as their classmates so that they can deepen their learning through discussions and interactions. Some assignments require students to teach and demonstrate their skills to a friend or family member. The actual amount of time spent with the friend per activity is quite short, but some activities require a significant amount of time to prepare for the activity.

Group Work

Students will be working in small asynchronous groups for various activities and discussions.

Grading Schemes

Students' grades are determined by dividing the number of points they earn by the total number of points possible. To maximize earned points, students must put forth a conscientious effort.

Grading

Standard BYU-Idaho Grading Scale
93-100%	A		90-92.9%	A-		87-89.9%	B+
83-86.9%	B		80-82.9%	B-		77-79.9%	C+
73-76.9%	C		70-72.9%	C-		67-69.9%	D+
63-66.9%	D		60-62.9%	D-		Below 60%	F

“A” represents outstanding understanding, application, and integration of subject material and extensive evidence of original thinking, skillful use of concepts, and ability to analyze and solve complex problems. Demonstrates diligent application of Learning Model principles, including initiative in serving other students.

“B” represents considerable/significant understanding, application, and incorporation of the material that would prepare a student to be successful in next level courses, graduate school, or employment. The student participates in the Learning Model as applied in the course.

“C” represents sufficient understanding of subject matter. The student demonstrates minimal initiative to be prepared for class. Sequenced courses could be attempted, but mastering new materials might prove challenging. The student participates only marginally in the Learning Model.

“D” represents poor performance and initiative to learn, understand, and apply course materials. Retaking a course or remediation may be necessary to prepare for additional instruction in this subject matter.

“F” represents failure in the course.

Writing Requirements

In this course, students are required to write short papers and instructional documents as part of certain assignments. They will need to follow the instructions carefully. They should focus their papers on the topic given by the instructor and be concise and clear. Rambling is not accepted for full credit. Students should not attempt to “pad” their responses by being wordy. Papers should be well-organized using paragraphs with correct spelling and punctuation standards.

If students need help with their papers, they should visit the BYU-Idaho Writing Center website for tutorials and handouts. Personalized help is also available to students through the Writing Center. Visit the Help for Online Students page for more details on Writing Center resources for online students.

Remember, it is the responsibility of the students to understand and follow the instructions completely! If students have questions regarding an assignment, they should ask the instructor early for clarification. Last-minute questions cannot be expected to be answered immediately.

University Policies

Students with Disabilities

Brigham Young University-Idaho is committed to providing a working and learning atmosphere that accommodates qualified persons with disabilities. If you have a disability and require accommodations, please contact the Disability Services Office at (208) 496-9210 or visit their website and follow the Steps for Receiving Accommodations. Reasonable academic accommodations are reviewed for all students who have qualified documented disabilities. Services are coordinated with students and instructors by the Disability Services Office.

This course may require synchronous meetings. If you are currently registered with the Disability Services Office and need an interpreter or transcriber for these meetings, please contact the deaf and hard of hearing coordinator at (208) 496-9219.

Other University Policies

Student Honor and Other Policies

Please read through the document called University Policies. It gives important information about the following topics:

• Student Honor
  • Academic Honesty
  • Student Conduct
    • Sexual Harassment
• Student with Disabilities
• Complaints and Grievances
• Copyright Notice

Go to the Student Resources module to review further resources and information.

Disclaimers

The instructor reserves the right to change any part of this syllabus at any time during the semester in order to adapt to changing course needs. Students will be notified prior to any changes that may take place. Some of the activities require that students discuss topics with class members. Other activities require students to teach or demonstrate a skill to someone at home or work (could be a friend, family member, roommate, co-worker, etc.). Students should plan ahead for those activities.