So on Monday I worked with Vicki, the assistant manager of HFS who took me on a tour of the facility and walked me through the different operations. So there are 4 sections of HFS that make or work with food: Bakery, Donuts, Prepackaged, and Meat. Bakery makes all the fresh bread, muffins, cookies, and any desert you can think of for the ENTIRE CAMPUS! Prepackaged makes the convenience foods for the kiosks and cafes on campus who stock those items for students on-the-go. For example carrots with ranch dressing, pre-made salads, or pre-wrapped sandwiches. Donuts makes all the donuts for the campus (when school is in session they make over 1300 dozen every night!). And last but not least Meat slices all the deli meat for the campus for use in all the dining facilities and in prepackaged to make the sandwiches.
Here are a few pictures of the bakery/donuts room. Look at the size of those mixers! I wish I had the equivalents on the wall in my kitchen...In addition to the food prep area of HFS, there is also a separate section of the warehouse that primarily deals with receiving and delivery. Most food ordered for each of the dining facilities gets delivered to HFS in bulk and then broken down and delivered from HFS and their trucks. HFS is the central warehouse for all the facilities and any outgoing orders get checked through them as well.
On Tuesday I got to work with Doreen in the bakery! I helped weigh out ingredients for bread but most importantly I got to make over 600 cookies! Because it is a lot slower during the summer, Doreen was able to take the time to show me each of the steps but she says normally she makes thousands of cookies everyday!
Here are the snickerdoodle cookies I made!Wednesday was interesting because for me to be able to see how prepackaged area works and donuts are made, I had to work an overnight! Every night the crew makes all the food fresh, which then goes out on the delivery at 5am for service that day. Most of the food has a one day shelf life to keep the quality of the food at it's best. So my first area to kick off my night shift was in the bakery. I started off by baking and topping muffins!
After that I got to make donuts! From start to finish I was able to work on this awesome machine that stretches the dough before cutting out the donuts. Here's a link to the video of the machine at work:
Let me also tell you- if you see donut twists for sale...they were a lot of work to make! Well maybe it was just me, but I struggled making them. Donut twists are made from the leftover dough from the donuts. Below is a collage of the whole process of making donuts! Those were decorated by yours truly! (Dipping donuts into frosting is a lot harder than it looks...) To say I made a mess is an understatement :)
After all the baking occurs we grabbed the picklist which showed what each dining facility ordered. So we went to each of the baked goods and "picked" what they wanted. The picture below shows us separating the cookie orders by facility.
After my time in the bakery I moved over to the prepackaged area. If I had worked in this room during the day I may have been too cold but it actually kept me awake till my shift was over (5:30am). Oh ya, I forgot to tell you that this room is set to 30 degrees. This is so we are able to package the food, or slice meat and not worry about putting the food into the danger zone.
Here are Nutty Bird Sandwiches I made! It is cream cheese, turkey, tomato, alfalfa sprouts, and sunflower seeds on a croissant. Sounds interesting right?
Just as we did with the baked goods, when we were done prepping the orders we grabbed the pick lists to see what prepackaged foods the facilities ordered.So that was my week at HFS!
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