Course Code: NUTR 113
Academic Year: 2023-2024
This course exposes students to practical culinary skills for preparing large food quantities in institutional settings. Students use commercial food equipment in an institutional kitchen lab to develop management, sanitation, modification, and evaluation skills in larger batch cooking. The course also introduces students to the International Dysphagia Diet Standardization Initiative (IDDSI) and provides practical experience in preparing and auditing foods and drinks using the standard. Students are also tasked with developing and adjusting fortified food recipes to meet therapeutic needs of various clients.