May 17, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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DTM 351 - Food Preparation

Credits: 1
Lecture Hours: 0
Lab Hours: 2
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
Basic principles and development of techniques as they apply to the preparation of each food group and the criterion for evaluating product quality. Laboratory experience.
Competencies
  1. Apply accepted principles of quantity food preparation to the serving of quality food which contributes to the health and satisfaction of residents in health care facilities
  2. Compute and prepare ingredient and texture modification variations as needed for individualized nutritional care plans for residents
  3. Develop standardized recipes
  4. Identify cost-control measures
  5. Maintain good kitchen sanitation practices for infection control
  6. Prepare appetizing high quality food in the most efficient method possible
  7. Garnish plates and present food in a creative fashion
  8. Operate efficiently and clean equipment used in food preparation, service and storage
  9. Present in-services on food preparation and sanitation
  10. Integrate principles of work simplification in all areas of food production



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