[Faculty of Health and Nutrition] Introducing the School Lunch Management Training I for second-year students

In the School Lunch Management Training I course, students plan everything from menu creation to cooking processes and then cook large quantities of food.
You will be able to acquire the skills and knowledge about school lunch management required for a registered dietitian.

The menu this time is rice, grilled mackerel, spinach dressed with sesame seeds, miso soup, and an apple.
Steam convection ovens and blast chillers to ensure timely delivery
This was done using large equipment for mass cooking.
After the training, the students were seen sharing their thoughts and ideas about what they had done wrong and what could be improved.

In addition to the menu mentioned above, we also cooked large quantities of hamburger steaks, keema curry, vegetable tempura, strawberry daifuku, and other dishes.
The vegetable tempura uses seasonal vegetables such as bitter melon.
Although it looked like they had a hard time deep frying over 300 pieces of vegetables, they managed to create a colorful tempura.

In the fall semester, there will be cook-chill training sessions and practical large-scale cooking.
I hope you will put the knowledge and skills you have learned in this class to good use.

(Source) Laboratory of Culinary Research