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Course Criteria
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4.00 Credits
This course provides the fundamentals of food preparation, equipment use, culinary vocabulary, with laboratory activities that emphasizes theory applications and a look at factors that influence changes that occur in foods during preparation. Prerequisites: None.
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2.00 Credits
This course covers the topic of ensuring food safety by understanding the major bacteria and viruses responsible for foodborne illness. Students will identify strategies to prevent foodborne illness and cross contamination by proper storage, handling, and preparing of food items, as well as proper sanitation of workspaces and equipment. Prerequisites: None.
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4.00 Credits
This course covers purchasing, receiving, storing, issuing, preparing, servicing, formulating specifications, judging food quality, selecting products to meet specific needs, and developing security measures as it relates to the appropriate workplace. Prerequisites: None. Co-requisites: DIET 2005.
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3.00 Credits
This course provides students with an understanding of the nutrition care process and the role of the dietetic technician within this process. Skills needed to complete parts of the nutrition care processes are developed. The profession of dietetics and the role of the professionals within the field are explored. Prerequisites: BIOL2131, BIOL2262, CHEM1020, Co-requisite: DIET2025.
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4.00 Credits
This course provides students with an understanding of the role of medical nutrition in the treatment of disease. The diseases discussed will include: diabetes, cardiovascular disease, gastrointestinal disease, cancer, kidney and renal disease. Prerequisites: BIOL2131, BIOL2260, CHEM1020. Co-requisite: DIET2020.
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4.00 Credits
This course will provide a comprehensive overview of food management within an institutional setting, including such principles as menu planning, food preparation, personnel management, sanitation and safety, food distribution, human resources, marketing, equipment use, and hands-on management of quantity food production. Prerequisites: MKTG2120, DIET2005, DIET2010, DIET2015.
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2.00 Credits
This course provides industry supervised experience in a variety of community health care and community nutrition settings where students have the opportunity to apply classroom theories to actual operations. Prerequisites: DIET2000.
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4.00 Credits
This course is designed to provide an opportunity for students to gain extensive supervised clinical patient care experience in a nursing home and hospital setting. The student needs experience in both a hospital and nursing home to complete the practicum. The student must complete 192 hours including both the hospital and the nursing home; 95 hours in each if possible. Prerequisite: DIET2020, DIET2025.
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4.00 Credits
This course is designed as an industry supervised, hands-on opportunity for the students to work and develop skills in a healthcare food service system. Competent practitioners in food service management recognize the importance of a foundation in quality and quantity food production, which is emphasized through a hands-on approach in this course Principles of food service management and sanitation are applied. Prerequisites: DIET2030.
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3.00 Credits
(Fulfills MNTC Area: 5) This course is a basic study of economics with an emphasis on microeconomics and macroeconomic principles to help students understand economic problems related to scarcity and how economies allocate scarce resources. Prerequisites: None
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