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Apr 18, 2024
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DIT 104 - Foods
Credits: 3
3 Lecture Hours
Co-requisites: DIT 105L
Description
This course provides 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:
- Perform supervisory functions for purchasing, production and service of food that meets nutrition guidelines, cost parameters and health needs (CNDT 3.6).
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
- Garnish and food preparation
Reference Materials
Textbook, audio-visual materials, Internet.
Approved By: Johnson, Alex Date Approved: 05/21/2012
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