| |
Oct 08, 2024
|
|
|
|
|
DIT 105L - Foods Lab
Credits: 1
3 Lab Hours
Co-requisites: DIT 104
Description
This course covers the study and application of the basic principles of food preparation which includes the study of soups and sauces, starch foods, meats and poultry, fish and shellfish, eggs and desserts. The course culminates in a final luncheon project planned and prepared by the class. Proper use and care of equipment, sanitation and safe work habits are practiced. 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:
- Apply critical thinking skills (KNDT 1.3).
- Demonstrate active participation, teamwork and contributions in group settings (CNDT 2.4).
- Plan nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs (KNDT 3.4).
- Apply safety and sanitation principles related to food, personnel and consumers (KNDT 4.3).
- Promote team involvement and recognize the skills of each member (KNDT 5).
Listed Topics
- Soups and sauces
- Starch foods
- Meats and poultry
- Fish and shellfish
- Eggs
- Desserts
- Standardized recipes
Reference Materials
Textbook and textbook companion website, demonstration
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: - Communication
- Culture Society & Citizenship
Approved By: Dr. Quintin B. Bullock Date Approved: 12/15/2021
Last Reviewed: 5/13/2022
Course and Section Search
Add to Portfolio (opens a new window)
|
|