COVID-19 update: DC has implemented a vaccination policy for the fall 2021 semester. Learn more.Program delivery information: fall semester.Learn more about courses and services being offered remotely. COVID-19 Pre-entry Screening Questionnaire Report if you are unwell
Check out the 2021-22Program Guide
In this course students explore the essential knowledge, skills and attitudes required for the provision of safe, quality food products, free from food borne contaminants, prepared in safe, well maintained environments. Students learn the role government regulations, temperature control, eco-friendly facility maintenance, and personal hygiene play in safe food service. The use of preventative HACCP protocols is emphasized.
Many of the photos on this website were taken prior to the COVID-19 pandemic.