School Lunch Management Training II (2nd year) Course Introduction

In School Food Management Training II, students take the initiative in creating menus and planning and implementing the cooking process. During the large-scale cooking session in the fall semester, students are divided into roles of registered dietitian, nutritionist, cook, and server, and prepare 100 meals.

The menu for Class B this time is [roll bread, hamburger steak, broccoli and cauliflower tuna salad, pumpkin soup, apple jelly], and the menu for Class A is [chestnut rice, mackerel and onion simmered in miso, vinegared dish, clear soup, apple and yellow peach jelly].

Large cooking equipment was necessary to prepare 100 servings, and the pumpkin soup was prepared using a tilting pan. Other than that, the team also made effective use of a steam convection oven and a blast chiller, which helped shorten cooking time. When plating the jelly, fruit was placed on top to add color, resulting in a visually appealing dish.

In the fall semester, students will not only serve food on plates, but also 50 lunch boxes. The students are careful to arrange the food quickly and carefully so that it can be served at the right temperature for those eating the lunch boxes.

At the end of the internship, they held a closing ceremony, shared their reflections with each other, and discussed areas for improvement for the next internship, which was impressive. I am looking forward to seeing how the students will use this experience to grow in their next internship!

(Source) Laboratory of Culinary Research