Food Service Management Experience
Peregrine School Kitchen Intern
Tasks:
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Co-running a kitchen responsible for large-scale food preparation of 300 meals and snacks daily for the students. After my first quarter of interning I was given more responsibilities in running meal preparation.
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Catering special school events for the elementary students.
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Maintaining sterile food preparation areas to prevent cross contamination and accommodating for all diet and serious food allergies present. Many of the students followed vegetarian, kosher, and vegan diets along with many food allergies so it was important to use specific prep areas, pans, utensils, and serving tools to keep the foods separate.
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Menu planning and scheduling based on our vendor deliveries and garden yield with the head chef. Chef let me help her chose what meals we could make during my next shift and plan ahead based off of the ingredients we had available.
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Meeting specific temperature requirements while cooking and cleaning. I would check the internal temperatures of the meat while cooking, and using the industrial dishwasher that reached the appropriate temperatures for sanitation.
My time at Peregrine ignited passion and creativity in me. This experience has directed my goals to catering and events management.
Work Portfolio
Coursework
Food Service Management 120
Fundamental principles of food service management, including quantity food preparation, institutional equipment, receiving and storage, service, menu planning, merchandising, and safety.
Food Service Management 120L
Laboratory experience in quantity food production and service.
Food Service Management 122
Principles of quantity food production management: production schedules, portion control, financial management, layout and equipment planning, evaluation of alternative systems, and computer applications.
Food Science 100A
Understanding the chemical aspects of food composition. Emphasis given to the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins and water.
Food Science 100B
Sensory quality, chemical and microbial safety, and nutritional properties of foods. Effects of food processing and preparation on these properties. Selected properties of food commodities.
Food Science 101A
Study of basic chemical and physical principles which influence the functional properties, nutritional value, safety and sensory evaluation of food.
Food Science 101B
Laboratory following the lecture material from FS&T 100, demonstrating and amplifying lecture material by providing experience and applications in food systems.
Clinical Experience
UC Davis Medical Center
Burn Unit Nutrition Intern
Work Portfolio
Tasks:
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Follow strict food sanitation and isolation procedures to maintain sterile environment for critical patients in the 12 bed ICU.
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Prepare high kcal/protein burn shakes and snacks while adhering to diet restrictions and allergies. I would take orders from the patient on what type of shake they wanted, then prepare it in the kitchen, and serve it to them.
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Rotating and stocking the shelves of the fridge based on expiration date during every shift.
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Following specific procedure when using the industrial dishwasher, including documenting the minimum and maximum wash and rinse temperatures to ensure sterility.
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Shadow dietitian with patient interactions, assist nurses, and confirm that patient meals are accurate while passing patient trays at meal times. I had to verify that all of the food on the tray was correct for their restrictions and then serve the tray to the patient. For patients with motor inabilities, I had to help cut and feed the meals to them.
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After the patients were finished I would assess what percentage of their meal that they ate and then take their tray to the washroom.
During my time in the Burn ICU at UCDMC I strengthened my organization, multitasking and time management skills. More importantly, I used this experience to direct my future goals away from clinical care and into a more creative autonomous position.
This letter is written to CA senator Diane Feinstein addressing the passing of GMO labeling laws. The passing of this law will impact consumers directly. This is an example of one of the many issues I am publicly involved with. I am comfortable voicing my opinion and advocating for what I believe is right.
Coursework
Recommendations and Standards
for Human Nutrition (NUT 111B)
Critical analysis of nutritional recommendations for human, including modern recommendations, development of Recommended Dietary Allowance (RDA) and other food guides; the Dietary Reference Intakes (DRI); administrative structure of regulatory agencies pertinent to nutrition recommendations, food labeling laws; nutrition recommendations in other countries and cultures.
Nutrition and Metabolism
(NUT 111AY)
Introduction to metabolism of protein, fat and carbohydrate: the biological role of vitamins and minerals; nutrient requirements during the life cycle; assessment of dietary intake and nutritional status.
Nutrition Assessment (NUT112)
Methods of human nutritional assessment, including dietary, anthropometric, biochemical methods. Principles of precision, accuracy, and interpretation of results for individuals and populations.
Clinical Nutrition (NUT 116A/B)
Biochemical and physiological bases for therapeutic diets. Problems in planning diets for normal and pathological conditions including Diabetes, Heart Disease, Obesity, Renal/Hepatic/GI Disorders, Pregnancy, Lactation, and Cancer.