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Dec 30, 2024
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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:
- Show cultural competence in interactions with clients, colleagues and staff (CNDT 2.9).
- Perform supervisory functions for purchasing, production and service of food that meets nutrition guidelines, cost parameters and health needs (CNDT 3.6).
Listed Topics
- Soups and sauces
- Starch foods
- Meats and poultry
- Fish and shellfish
- Eggs
- Desserts
- Standardized recipes
Reference Materials
Textbook, demonstration, visual materials, Internet
Approved By: Johnson, Alex Date Approved: 05/21/2012
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