Course: WVA 104 Sauces, Condiments & Dressings

Field Trip Assignment

Sauce, Dressing, and Condiment Field Trip

Students are asked to identify, research, and interview an institutional food service director or manager working in a hospital, school cafeteria, or other institutional food service operation to develop an understanding of product usage. Sauces, dressings, and condiments contribute to a multibillion dollar industry. However, while there are numerous specialty local and value-added retail food products available there fewer products produced for the institutional foods marketplace. Students are encouraged to use this field trip as an opportunity to discover the variety and mass market usage of sauces, condiments, and dressings within institutional foodservice operations. Students are asked to consider how local and organic surplus produce and farmer “waste” could be utilized to produce value-added sauces, dressings, and condiments for institutional foodservice operations. Please review the Institutional Food Field Trip assignment explanation. By the following class, write and post assignment.

Once you have completed the written activity go to the Dropbox Folder in the Content Menu and click on "Dropbox: Unit 6 Field Trip Assignment"  to learn how to submit the assignment.
Click on the item below to download the Institutional Food Field Trip document
- Institutional Food Field Trip Unit 6.doc (29.18 KB)