FSHN 340: Food Production & Service (Summer 2015)
During this class I worked with five other students, a chef, and two instructors to run lunch service at Bevier Cafe. Lunch was open Tuesday through Friday from 11:30 AM to 1 PM. Class started at 8:30 AM and in those three hours we were required to prepare the food on the menu for that day, in addition to preparing some food that would be served the next day. Throughout the course we rotated positions, which gave us the opportunity to understand different areas of the kitchen, as well as a management position. This class taught me to work efficiently in order to complete all of the tasks and improved my organizational skills. After this course I felt much more comfortable cooking and was confident in my ability to follow any recipe or explain a recipe and procedure to others. In addition to running lunch service, we also learned how to cost and the process of testing a recipe. My project is viewable by clicking the box below.
I am in the back row, center
FSHN 329: Communication in Nutrition (Spring 2015)
In this class, I learned how to effectively present nutrition information using activities and a tri-fold board to attract the target audience. There were three fairs that covered different populations: school-aged children, college students, and older adults. I worked in a group of four to create proposals for the fairs, which outlined what we would need and how we would execute our planned activities at the fair. An example of our proposal from the Holy Cross School Fair is below.
At Clark-Lindsey Retirement Village
At Clark-Lindsey Retirement Village