Spring Semester: Not Offered
DIT 2520 Laboratory for Foodservice Systems
1.0 Credit Hour
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.
|(* indicates prerequisite)||(updated hourly)|