SPE Week 2

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
    • 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
      • 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.

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

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