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

Design food production worksheets for a health care facility
Maintain recipe files and records to support production, nutritional analysis and food costs
Adapt menus to equal nutritional value when a substitution is required
Outline new work flow procedures to save time and energy
Develop energy conservation measures in dietary department
Discuss new and innovative food production methods and food processing techniques
Create a disaster plan for food services
Define quality assurance in food preparation

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