May 18, 2024  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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DTM 365 - Food Production Field Exp

Credits: 1
Lecture Hours: 0
Lab Hours: 0
Practicum Hours: 0
Work Experience: 4
Course Type: Voc/Tech
Application and evaluation of food production in healthcare facilities. Practical experience in a selected healthcare facility supervised by a registered dietitian.
(This course is Pass/Fail.)
Competencies
  1. Identify the food preference of facility population through the usage of a questionnaire
  2. Analyze a menu to determine if it meets nutritional needs of the house population
  3. Identify and apply principles of food purchasing, receiving and storage
  4. Describe current inventory procedure
  5. Evaluate inventory system for accuracy, time involvement and use of latest available technology
  6. Describe procedure for selecting a meat purveyor
  7. Define quality assurance use on meat purchasing decisions
  8. Develop awareness of the need for continuing education to be informed of new and innovative food production methods, products, and/or equipment
  9. Develop a form to document food quality and recipe accuracy
  10. Use large and small equipment available in institution effectively
  11. Write specifications for certain food items and equipment
  12. Develop standardized recipe files and records to support production
  13. Describe the food transport system
  14. Evaluate the food transport system
  15. Alter menu to equal nutritional value when substitution is required



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