Spring 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.
|(* indicates prerequisite)||(updated hourly)|
|101||0198615||1.0||8:00 AM||1:00 PM||M||9 208||Clark||OPEN|
|103||0198616||1.0||8:00 AM||1:00 PM||W||9 204||Schaefer||OPEN|