School Food Service
Culinary Arts
Each day I assisted the Director of a public school in planning, organizing, coordinating, and evaluating the operations.
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Assessed the sales of white milk and implemented Smarter Lunchroom principles in order to encourage the change from chocolate to white milk.
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Coordinated a "Brunch 4 Lunch" theme meal that focused on ingredients that were environmentally-friendly and created a campaign to highlight the benefits of the meal to the high school students.
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Standardized 12 recipes to be used in all satelitte cafeterias.
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Menu Planning & Recipe Development
Step 1: Add dry ingredients to a bowl
Step 2: Mix Dry Ingredients
Step 3: Add Wet Ingredients
Step 4: Place in oven @ 350 and bake ~40 minutes.
Process Improvement
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STANDARDIZING RECIPES
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PRODUCTION RECORDS
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MENU PLANNING
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QUANTITY FOOD PRODUCTION
Food Waste Social Media Campaign
I started researching the impact of food waste early on in my college career.
Food waste is now becoming a more prevalent issue tightly associated with nutrition.
As the population grows and food costs sore it's going to be more important to use our resources responsibly.
Four of us students started a social media campaign that targets college students at dinings halls.
Our goal was to increase awareness about the amount of food waste and to reduce the amount of plate waste that accrues during a meal zone.
