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Summer Semester: Not Offered

DIT 2515 Foodservice Practicum I

1.0 Credit Hour

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, safety and sanitation. Five hours per week at assigned practicum site.

Fall Term 2014 Schedule
Booklist for DIT 2515
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  101 0210005 1.0 8:00 AM 1:00 PM M Clark OPEN
  103 0210006 1.0 8:00 AM 1:00 PM W Clark OPEN
  301 0213787 1.0 TBA - Clark CLOSED
    Independent Study Student
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.