DIT 2515 Foodservice Practicum I
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.
Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No
- Describe and compare different types of foodservice systems and their organizational structure. Define mission and objectives of site. Identify thermal and delivery methods used.
- Utilize written menus and spreadsheets and follow scaled recipes to assist in quantity preparation of menu items while utilizing appropriate food safety and sanitation techniques.
- Explain how/why recipes are standardized and scale recipes to meet the forecasted needs of the institution. Review food specifications to meet menu requirements and produce a purchase order to meet menu forecast.
- Review equipment purchasing process, obtain and evaluate equipment specifications, summarize equipment maintenance needs and review employee training on equipment use, care and safety.
- Articulate factors for controlling food budget through menu planning while maintaining quality standards for clients. Conduct an inventory valuation.
- Develop and conduct customer satisfaction survey and various quality audits to evaluate service to customers. Evaluate results and develop correction plans where warranted. Conduct an in-service training session to kitchen staff on safety/sanitation topic.
- Review kitchen layout and track a food item from receiving to service for flow, efficiency and safety. Review kitchen floor plan and compare the actual layout with suggested space recommendations.
Credit Hours: 1
Directed Hours: 5