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DIT 2520 Laboratory for Foodservice Systems

This laboratory component of DIT 2510 course addresses food science principles for the functions of ingredients in modified textured and therapeutic recipe preparation. This is a continuation of quantity cooking principles, sensory evaluation of food, recipe standardization, kitchen equipment and food safety and sanitation. Hazard analysis critical control point standards are reinforced. Two lab hours per week.

Division: Health Sciences
Department: Dietetics and Nutrition
Repeatable Credit: No
Offered Online: No

Prereqs: None  

Outcomes

  • Describe how the physical and chemical interaction of food components during processing and preparation influences sensory and nutritional qualities of food.
  • Develop and prepare menu items for therapeutic diets; sugar restricted, sodium restricted, fat restricted, and gluten free.
  • Create modified textured diets: mechanical soft, dysphagia soft, pureed diets, and thickened liquids.
  • Apply experimental research procedures to test, compare, and evaluate food products in relation to expected characteristics of the product.
  • Demonstrate and comply with food safety and sanitation regulations.

Credit Hours: 1

Lab Hours: 2