Practical training for students aiming to become registered dietitians: Food Service Management Practice I - Mass Cooking

In Food Service Management Practice I, students are responsible for everything from creating menus to planning the cooking process. The practice simulates large-scale cooking, and students are divided into four roles: registered dietitian, nutritionist, cook, and serving.

Today's menu is [rice, yangnyeom chicken, namul, seaweed and egg soup, grapefruit jelly].

In the practical training, students plan all steps, from washing the ingredients to plating, according to a timeline. When serving raw vegetables, disinfection is required in addition to washing. Disinfection is performed in a bowl containing disinfectant solution, and then gloves are worn to ensure thorough hygiene management.

The chicken used for the Yangnyeom Chicken was carefully arranged on the griddle to ensure even cooking. Furthermore, when the amount of seasonings deviated from the plan, they were seen recalculating the necessary quantities on the spot and adapting accordingly.

The grapefruit jelly was measured out in individual portions, placed in cups, and then chilled. Since this required quick work, the students cooperated with each other to efficiently complete the task. Once the main dish was ready, they moved on to plating all 50 servings. They carefully finished each portion, paying attention to color and appearance.

We prepared 50 meals in the spring semester, but that number will increase to 100 in the fall semester. Furthermore, in the fall semester, we will be planning menus that are designed with elementary school lunches in mind. I am very much looking forward to seeing how they will grow in the fall semester, building on the experience they gained in the spring semester.

(Source) Laboratory of Culinary Research