May 19, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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DTM 355 - Food Production Management

Credits: 1
Lecture Hours: 1
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
Total production needs, equipment layout, work methods, food storage, food preparation, service, sanitation and use of computers in food service.
Competencies
  1. Design food production worksheets for a health care facility
  2. Maintain recipe files and records to support production, nutritional analysis and food costs
  3. Adapt menus to equal nutritional value when a substitution is required
  4. Outline new work flow procedures to save time and energy
  5. Develop energy conservation measures in dietary department
  6. Discuss new and innovative food production methods and food processing techniques
  7. Create a disaster plan for food services
  8. Define quality assurance in food preparation



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