Food Service Rotation – Week 2 Journal
Dates of rotation: (Monday) February 12, 2018 – (Friday) February 16, 2018
Location: SPE Certified/Rouge Tomate
Activities & Assignments:
Monday – February 12 (8 hours)
- Continued to work on Rouge Tomate inventory spreadsheet
- Added unit prices for missing items
- Shown NutriBase – nutrition analysis software used by SPE
- Registered dietitian demonstrated how they analyze recipes
- Research “regular” versions of recipes — so that we can compare later in Nutribase regular vs. healthier version (SPE version)
- Read SPE Charter
Tuesday – February 13 (8 hours)
- Finished reading SPE charter
- Looked for recipe comparisons
- To be compared to healthier SPE version
Wednesday – February 14 (7 hours)
- Entered “regular” recipes in Nutribase
- Looked for regular recipes for comparison
- Assisted Rouge Tomate staff with Valentine’s Day dinner preparations
- Putting ribbons on special Valentine’s Day menus
- Putting truffles in boxes
- Putting menus on tables
Thursday – February 15 (8 hours)
- Looked for recipes for comparison to SPE recipes
- Entered recipes in NutriBase
Friday – February 16 (9 hours)
- Entered recipes in Nutribase
- Challenge: Some ingredients were hard to find in Nutribase so I had to make some substitutions
- Tasted egg sandwich that is part of cafe menu and gave Chef Matt suggestions
- Helped answer phones
Comments / Thoughts / Challenges:
- Exercised safe food handling practices while helping Rouge Tomate Staff pack up truffles in boxes, setting up tables, and handling utensils for the Valentines Day dinner.
- Hard to find a recipe that is pretty close to the SPE version – notes from SPE RD’s were helpful – notes were based on what inspired them to make the healthy version
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- Challenge: some ingredients were hard to find in Nutribase
- It seems like number of servings vary depending on the recipe so I am not sure what to put on the servings section
- Recipes found online are not very specific for instance
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- Salt – is it table salt, sea salt, or kosher salt?
- Ground beef – is it 80/20?
- Ground pepper – no amounts indicated – is it a pinch, 1 tsp, etc?
- A lot of assumptions have to be made which means that analysis might not be as accurate as one would like.
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Learning Objectives Met:
CRDN 2.3: Demonstrate active participation, teamwork and contributions in group settings.
CRDN 2.4: Function as a member of interprofessional teams.
CRDN 2.10: Demonstrate professional attributes in all areas of practice.
CRDN 3.7: Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.
CRDN 3.9: Coordinate procurement, production, distribution and service of goods and services, demonstrating and promoting responsible use of resources.
CRDN 3.10: Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various populations, groups and individuals.
CRDN 4.2: Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.
Total Clock Hours: 40 hours