Presence Covenant Medical Center: Dietetic Services Volunteer (January 2015-May 2015)
At Presence Covenant Medical Center, I volunteered 3 hours per week. I assisted the Clinical Nutrition Manager, Carol Shriver, with meal preparation as well as catering events. I worked in salad production, on floor stock, and on the tray line, which consisted of both preparing and delivering trays to patients' rooms.
FSHN 340: Food Production and Service (Spring 2014)
FSHN 340 is a 4 credit hour course that introduces students to the management of commercial and noncommercial foodservice systems through the operations of Bevier Café. Students experience managing the procurement, production and service of food, as well as the sanitation and maintenance of equipment and facilities.
FSHN 340 met twice a week from 8:30 a.m.-2:00 p.m. on Tuesday and Thursdays and had a 50 minute lecture period every Friday as well. This class taught me how to work under pressure with time limits, helped me to further develop my customer service skills, and how to convert recipes on a large scale. These skills have come in handy in my position with the ARC Instructional Kitchen. (Below: the girls and Learning Assistant who were in my class period during Go-For-It Week)
FSHN 340 met twice a week from 8:30 a.m.-2:00 p.m. on Tuesday and Thursdays and had a 50 minute lecture period every Friday as well. This class taught me how to work under pressure with time limits, helped me to further develop my customer service skills, and how to convert recipes on a large scale. These skills have come in handy in my position with the ARC Instructional Kitchen. (Below: the girls and Learning Assistant who were in my class period during Go-For-It Week)