Food Service
South Campus Dining Services
University of Maryland, College Park September 18 - October 5, 2012
With Sister Maureen, Chef John, and Melissa.
During the rotation at dining services, I was fortunate enough to work with various departments to learn more about how a large scale college food-service facility is run. Departments include sustainability with the South campus' student run rooftop garden and 251 North 's entirely green building, financial services, and managerial staff.
Kitchen Chemical In-service: An in-service was given to the employees in the kitchen on proper use of kitchen de-greaser and what to do in case of hazardous contact.
Table Tents: Three table tents were created to promote nutrition information among students and staff. These tents (one for each month) will be displayed on all the tables in the South Campus dining hall. Various topics were covered, including cranberries and antioxidants, snacking to your health, and the mighty apple.
Wellness Walls: Wellness walls were created covering topics including whole grains, healthy breakfasts, and reducing sodium in your diet. Wellness walls are located in the employee hallways and target the staff of dining services. Each wall contains pictures of healthy and less healthy meals, exercise tips, nutrition tips, a sample recipe, and cooking tips.
Presentation & Intern Lunch: A final presentation was given to the managerial staff of campus dining. A three-course meal was prepared by the interns and Chef John. After the meal, the interns presented on their experiences at dining services.
Kitchen Chemical In-service: An in-service was given to the employees in the kitchen on proper use of kitchen de-greaser and what to do in case of hazardous contact.
Table Tents: Three table tents were created to promote nutrition information among students and staff. These tents (one for each month) will be displayed on all the tables in the South Campus dining hall. Various topics were covered, including cranberries and antioxidants, snacking to your health, and the mighty apple.
Wellness Walls: Wellness walls were created covering topics including whole grains, healthy breakfasts, and reducing sodium in your diet. Wellness walls are located in the employee hallways and target the staff of dining services. Each wall contains pictures of healthy and less healthy meals, exercise tips, nutrition tips, a sample recipe, and cooking tips.
Presentation & Intern Lunch: A final presentation was given to the managerial staff of campus dining. A three-course meal was prepared by the interns and Chef John. After the meal, the interns presented on their experiences at dining services.
_The following Fotobabble is an example of some of the food prepared for the luncheon.