Undergraduate Academic experience
Hospitality Management 330- Food production and service management
This course applied management principles to foodservice production and service in a lab environment. It focused on the integration of management principles such as planning, organizing, controlling, staffing, and leading with food production quality assurance. Students rotated in management and staff positions at a campus foodservice facility that acted as a living laboratory know as Café Laura.
Nutrition 320- Science and Methods of Food Preparation
This course focuses on the scientific principles behind food preparation. It takes an in-depth look at why food behaves the way it does when being prepared, and how different methods of cooking can affect that. Part of this course was a weekly lab where we were able to practice these methods in a kitchen and prepare food using these principles.
Below is a recipe-modification project that I completed in collaboration with other classmates. The purpose of this project was to find a recipe and convert it to a healthier one . We chose pumpkin bread, and our challenge was to lower the sugar content using alternative sweeteners.
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HOspitality Management 329- Introduction to Food Service Management
This course provides information on the basic principles of effective food production and service management. It focuses on controlling costs, both food and labor, menu planning, recipe writing, development and maintenance of quality standards, recipe costing, menu analysis, and budgeting to successfully control costs and manage customer service.
Below is a cycle menu that I created in collaboration with peers. It spanned 7 days and featured food items for different stations within Café Laura, a student-run café at Penn State, given guidelines for dietary restrictions, animal protein variety, and vegetable variety. This project taught me how to create menus and how to take variety and resources into account.
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