DIT 104 - Foods
Credits: 3
3 Lecture Hours
Co-requisites: DIT 105L
Description
This course provides students with an overview of the scientific and consumer aspects of food. A working knowledge of principles of food preparation is combined with menu planning, recipe analysis and costing. This course requires a per credit health career fee; check the tuition and fee schedule for the current rate.
Learning Outcomes
Upon successful completion of the course, the student will:
- Describe each basic cooking method used in today’s institutional kitchen.
- Identify the changes which occur in foods during handling, cooking and storage in both large and small quantities.
- Discuss the structure and functions of standardized recipes.
- Demonstrate principles of foodservice math.
- Apply critical thinking skills (KNDT 1.3).
- Plan nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs (KNDT 3.4).
Listed Topics
- Basic principles of cooking and food science
- Menus, recipes and cost management
- Preparation of soups, stocks, meats, poultry, fish, shellfish, starches, vegetables, salads, salad dressings, dairy, cakes, cookies, pastries and quick breads
- Garnishes
Reference Materials
Textbook and textbook companion website.
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Critical Thinking & Problem Solving
- Quantitative & Scientific Reasoning
Approved By: Dr. Quintin B. Bullock Date Approved: 12/15/2021
Last Reviewed: 5/13/2022
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