This Sample Program Pathway is designed to provide an example of course selections in a term by term sequence. Please see an Academic Advisor for a plan specific to your academic needs.
Description: Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.
Prerequisites: DEV 0035
Description: Practical skill development in feeding techniques for the elderly. Ensures understanding of nutritional needs of residents, communication and interactions between residents/staff, behavior challenges and safety procedures. Students receive a Dining Assistant Certificate from Ohio Department of Health upon completion.
Description: Hands-on experiences in health care institutions. Incorporates the Nutrition Care Process with emphasis on screening/documentation of client information. Utilizes basic nutrition principles for menu planning, medical nutrition therapy while providing quality care. Requires Registered, Licensed Dietitian preceptor for a portion of the four clinical lab hours per week.
Corequisites: DIT 2180
Term hours subtotal:
8
Description: This course incorporates food delivery and production systems, facility and materials management, menu planning, food and non-food procurement, cost and quality control methods. Food safety and sanitation principles will be applied.
Notes: Spring Only
Corequisites: DIT 2515
Description: 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 directed-practice hours per week at assigned site.
Notes: Spring Only
Corequisites: DIT 2510
Term hours subtotal:
4
Description: 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.
Notes: Summer Only
Description: Describe functions of management and identify a variety of tools used to assist with organizational performance. Application of marketing concepts, financial reports/budget, quality improvement and current trends/regulations.
Notes: Summer Only
Description: Hands-on experience completed in an institutional foodservice setting. Covers five major aspects of human resource management: planning, organizing, directing, controlling and evaluating and the tools used to assist with organizational performance. Includes marketing of services, budget concerns and cost control measures while maintaining quality service within regulatory guidelines. Five directed-practice hours per week at assigned site.
Notes: Summer Only
Corequisites: DIT 2735
Term hours subtotal:
5