DTC 309L - Q uantity Food Preparation

Institution:

D'Youville College

Subject:

Description:

Concepts and applications of the principles of quantity food preparation and service are presented and technical skills needed for preparing and serving meals to large groups are developed. Students are introduced to the use and maintenance of institutional equipment. The course is one lecture hour and two lab hours. Corequisite: DTC 309; Offered in the fall semester. DTC 319 N utritional Biochemistry (3) This course explores the role of nutrients in the physiological and biochemical processes of the body as well as nutrient needs of healthy individuals. The course is three lecture hours. Prerequisites: BIO 303, BIO 108, DTC 306; Offered in the spring semester.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dyc.edu

Phone Number:

(716) 829-8000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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