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.
Booklist for DIT 2515
Spring Term 2014 Schedule
*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.