FOOD SERVICE MANAGEMENT AND DIETETICS

1.     Introduce students to the various types of food service and their management, and show them how to set up a diet kitchen.

2.     Describe the kitchen layout and workflow consistent with a standard commercial operation.

3.     Identify and describe the functions of commonly used equipment in a large-scale kitchen.

4.     Discuss various cooking methods and how they can be used in therapeutic food preparation

5.     Equip students with the skill of taking measurements in cooking.

6.     Write and convert recipes by reducing, substituting, or replacing ingredients.

7.     Demonstrate skills in menu and menu planning, menu costing, and budgeting

8.     Expose students to therapeutic diets for managing selected health conditions.