[Faculty of Health and Nutrition] School Lunch Management Practice I (2nd year) Course Introduction

In the "School Food Management Practice I" course, students plan everything from creating the menu to the cooking process. For large-scale cooking, students were divided into roles of dietitian, nutritionist, cook, and serving.

The menu for this morning was rice, steamed cod, vegetables with sesame and vinegar, miso soup, and fruit yogurt. The steamed cod was heated in a steam convection oven, a large appliance for large-scale mass cooking, with ginger and green onions placed on top of the cod. The fruit yogurt was provided as an allergy-friendly meal using alternative foods.

The afternoon menu was rice, chicken and four kinds of mushroom soy milk cream, green salad, and Chinese cabbage and shrimp soup. Although the students seemed to struggle with the amount of ingredients, they were able to complete the meal with plenty of time to spare, with the colors and presentation of the main dish beautifully. Once the cooking was finished, the dishes were lined up on the counter and served. After the entire training, including cleaning up the training room, they held a closing ceremony where they shared their reflections with each other and discussed how they could use the experience in the next training session.

I am looking forward to seeing how the students will approach and improve their next internship, taking into account the lessons they learned from this one.

(Source) Laboratory of Culinary Research