The purpose of this course is to provide individuals with information, techniques and procedures essential for safe food preparation, service and storage. This is a one day course and is comprised of modules providing information on the following: foodborne illnesses; procedures for safe preparation and service of food; procedures for cleaning and sanitizing dishes and utensils. This course is recommended for persons seeking employment or promotion in the food industry.
| Location: Portage La Prairie Campus | |||||||
|---|---|---|---|---|---|---|---|
| Dates | Class Days | Time | Delivery | Instructor | Section | Cost | Actions |
| Feb 26, 22 - Feb 26, 22 | Sa | 9:00AM - 5:00PM | TBA | 225265 | $115 | ||
| Location: Steinbach | |||||||
| Dates | Class Days | Time | Delivery | Instructor | Section | Cost | Actions |
| Mar 12, 22 - Mar 12, 22 | Sa | 9:00AM - 3:00PM | R. Mancini | 227098 | $115 | ||
| Location: Winkler Campus | |||||||
| Dates | Class Days | Time | Delivery | Instructor | Section | Cost | Actions |
| Mar 12, 22 - Mar 12, 22 | Sa | 9:00AM - 3:00PM | R. Mancini | 223865 | $115 | ||
| Location: Portage La Prairie Campus | |||||||
|---|---|---|---|---|---|---|---|
| Dates | Class Days | Time | Delivery | Instructor | Section | Cost | Actions |
| Apr 23, 22 - Apr 23, 22 | Sa | 9:00AM - 5:00PM | TBA | 225266 | $115 | ||