School Lunch Management Practice I (2nd year) Course Introduction

In the School Food Management Training I course, students plan and execute everything from the menu to the cooking process. In the large-scale cooking course, students are divided into the roles of dietitian, nutritionist, cook, and serving.

The morning menu was rice, grilled salmon in foil, komatsuna dressed with bonito flakes, kenchinjiru soup, and apple.
The salmon foil bake can be cooked in a large quantity at once by heating it in a steam convection oven. The foil bake requires wrapping the salmon, carrots, enoki mushrooms, and shimeji mushrooms in aluminum foil, and it was a struggle at first because there was enough for everyone. However, after discussing together and thinking about how to proceed more efficiently, we came up with some creative solutions and were able to finish in a short amount of time.

The afternoon menu was rice, sweet and spicy beef and radish stew, tomato salad, tofu and wakame miso soup, and fruit milk agar.
For fruit milk agar, the milk agar is heated and melted, then served in cups and cooled in a blast chiller, a large piece of equipment for large-scale cooking. It takes time to serve the agar evenly and then cool it, but by working together, the students were able to complete the task with plenty of time to spare.

In both training sessions, compared to the first time, the training progressed more smoothly and the participants were seen to be communicating well.

The number of meals to be served will increase in the fall semester, and we hope that students will utilize the knowledge and skills they have acquired in this training.

(Source) Laboratory of Culinary Research