DIT 2510 Institutional Food Safety & Quantity Food Systems
This course incorporates food delivery and production systems, facility and materials management, menu planning, food and non-food procurement, cost and quality control methods. Institutional and healthcare food safety and sanitation principles will be reviewed and applied. A ServSafe (level II) certificate will be earned from the National Restaurant Association (NRA) to all students successfully passing the proctored ServSafe exam. Nutrition & Dietetics Technician students, as well as Dietary Manager program students, must successfully complete this course with a "C" or better and also successfully complete the ServSafe certification exam. Students with a current ServSafe certification may waive the ServSafe examination portion of this course with appropriate submission of a valid and verifiable ServSafe certificate provided to the instructor.
Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No
Prereqs: NONE
Outcomes
- Identify how to maintain food safety protocols during the process of food purchase, storing, preparation, and delivery to prevent food contamination and foodborne illness.
- Evaluate customer satisfaction and participate in quality improvement and outcomes development for clinical and customer service.
- Describe methods for evaluating and controlling quality and quantity of food items produced and served in foodservice systems.
- Develop and prepare menus for quantity food production utilizing cost and quality control methods.
- Describe the relationships of foodservice systems and apply principles of menu planning, procurement, receiving, storage and food preparation to quantity food production and service for a variety of settings.
- Evaluate kitchen design, equipment and tools to improve work flow and efficiency of operation in quantity food production and service areas.
Credit Hours: 3
Classroom Hours: 3