Sanitation

Cleanliness and sanitation are vital elements to a successful food establish- ment and the people who work there. In this section, students will:

• Study proper sanitation as prescribed by law, harmful bacteria, and proper storage of potentially hazardous foods
• Learn proper equipment-cleaning procedures
• Identify and use Material Safety Data Sheets
• Learn about food-borne illness, effective sanitation techniques, and sanitary work conditions ​

Read more about what we teach:

• À La Carte / Line Cooking
• Baking
• Banquet and Dining Room Service
• Beverage Management
• Culinary Math
• Ethics and Responsibility
• Food Preparation
• Garde-Manger
• International and Regional Cuisines
• Kitchen Management
• Menu Development
• Sanitation
• ​Kitchen Equipment and Tools

Each year NCI welcomes students from throughout the United States, as well as Internationally to learn the culinary arts.