Food Service Rotation –  Week 3 Journal

Dates of rotation: (Monday) February 19, 2018 – (Friday) February 23, 2018

Location: SPE Certified/Rouge Tomate

Activities & Assignments:

Monday – February 19 (8 hours)

• Worked on blog entries
  • Antibiotic blog research
    • Outline for infographic
  • Watercress blog research
    • Infographic

Tuesday – February 20 (7 ½ hours)

• Went to locksmith to make copies of keys for restaurant
• Helped promote Rouge Tomate Cafe
  • Took pictures for social media promotion
• Worked on blog entries
  • Antibiotic blog research
    • Outline for infographic
  • Watercress blog research
    • Infographic
• Entered recipes in Nutribase to be compared to SPE recipes

Wednesday – February 21 (7 ½ hours)

• Researched healthy chips and soda for SPE Client
  • Put together a spreadsheet of findings

Thursday – February 22 (9 hours)

• Continued working on antibiotic infographic
• Finished entering recipes on Nutribase
• Continued comparison of regular and SPE recipes
  • Was able to finish today but will probably have to do some edits when Andrea comes back
• Searched for other potential watercress recipes that I can test tomorrow

Friday – February 23 (8 hours)

• Tested the watercress soup recipe
  • Went to the supermarket and bought ingredients
• Continued to work on both watercress and antibiotic infographics

 Comments / Thoughts / Challenges:

• Can’t find some of the ingredients. Waiting for one of the RD’s to help me with it.
• Having trouble with portion sizes since the serving size for SPE is different from the regular recipe.
• Researching healthy chips and sodas was very informative.  It’s great to keep updated with current food trends.
• It was interesting testing the watercress soup recipe. I took the original recipe I found online and tried to make it healthier by substituting ingredients.  I’m glad to see that the recipe worked.

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 3.10: 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