DIT 2515 - Foodservice Systems Supervised Practice

1 Cr. Hr(s).
Hands-on experience completed in an institutional foodservice kitchen. Covers menu development, including modified diets, recipe scaling, forecasting and food production, equipment care and use, kitchen layout and design, and safety and sanitation. Students will perform several safety and sanitation audits and will present an in-service training to facility staff based on audit results. Five supervised practice hours per week at assigned site.