Quantity Food Production
The fundamentals of food preparation and application of these principles to quantity food production in commercial and non-commercial settings. Emphasis is placed on the use of quantity food preparation equipment, menu planning, food safety and production
Theme Meal Project
Food Trend Analysis
Cycle Menu
Recipe Expansions |
KRDN 1.3: Apply critical thinking skills (i.e., Theme Meal Project).
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation (i.e., Theme Meal Project both written and oral presentation).
KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services (i.e., lectures assessed on exams).
KRDN 3.4: Explain the processes involved in delivering quality food and nutrition services (i.e., cycle menu project).
KRDN 4.4: Apply the principles of human resource management to different situations (i.e., food lab rotations; lectures assessed on exams).
KRDN 4.5: Describe safety principles related to food, personnel and consumers (i.e., ServSafe exam).
KRDN 4.6: Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement (i.e., Theme Meal Project customer evaluations).
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation (i.e., Theme Meal Project both written and oral presentation).
KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services (i.e., lectures assessed on exams).
KRDN 3.4: Explain the processes involved in delivering quality food and nutrition services (i.e., cycle menu project).
KRDN 4.4: Apply the principles of human resource management to different situations (i.e., food lab rotations; lectures assessed on exams).
KRDN 4.5: Describe safety principles related to food, personnel and consumers (i.e., ServSafe exam).
KRDN 4.6: Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement (i.e., Theme Meal Project customer evaluations).