Foods Lab
Credits: 1
Department: DIT Dietetic & Food Management
Subject: Dietetic & Food Management
This is the study of and application of the basic principles of food preparation which includes the study of soups and sauces, starch foods, meats and poulty, fish, shellfish and eggs and desserts. The course culminates in a final luncheon project planned and prepared by the class. In addition proper use and care of equipment, sanitation and safe work habits is included.
Corequisite: DIT-104