DIT 110 - Foodservice Production and Purchasing

Credits: 3
3 Lecture Hours

Description
Students learn how to develop a menu, standardize recipes and incorporate safety and sanitation practices to all processes. Additionally, students explore topics such as food menu cost analysis, facilities, planning, design and equipment selection for a foodservice department. 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 the concepts necessary for menu planning.
Develop production sheets.
Identify the different types of inventories and the importance of this function.
Define the considerations relating to the facility layout and design.
Apply critical thinking skills (KNDT 1.3).
Modify recipes and menus for acceptability and affordability that accommodate the cultural diversity and health status of various populations, groups and individuals (CDNT 3.8).
Describe the processes involved in delivering quality food and nutrition services (KNDT 4.5).

Listed Topics

Foodservice industry
Types of foodservice operations
Menu planning
Production management
Recipe costing
Facility planning and design
Equipment and furnishings
Work improvement and productivity
Supplier selection
Bidding process for food and supplies

Reference Materials
Textbook

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
Culture Society & Citizenship

Approved By: Dr. Quintin B. Bullock Date Approved: 12/15/2021
Last Reviewed: 5/13/2022

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DIT 110 - Foodservice Production and Purchasing