How are there only two weeks of this internship left?! They say time passes fast when you’re having fun.
On Monday, we visited Henry’s Diner, a retro cash operation on Livingston Campus.
We arrived just in time to observe a breakfast service for a girls field hockey camp. Lunch service was going to be busy, so we helped prep sandwich platters and garden salads. After lunch, we worked with Kelly (our preceptor) to input inventory on FoodPro. We got to work with and meet some of the friendly student employees there, and I really enjoyed the comfortable, and supportive atmosphere at the diner!
On Tuesday, Kelly drove us out to the Camden campus to view a dining hall operating on a satellite campus. On our way there, we drove over some of the expansive bridges, which offered a nice view of Philadelphia!
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| En route to Camden Campus |
Upon arriving on campus, we first went to the student activity center. Kelly gave us a tour of the facility, showing us the banquet room, the common lounge area, the kitchen, and dining area. There was a catering event happening in the banquet hall, so we got to see a bit of the set up as well. 
Since there aren’t as many students on Camden campus as compared to New Brunswick campus (and because the majority are commuters), the cafe only opened until 10pm on weekdays. Nevertheless, we would still see students trickling in to eat with their friends, and especially since there aren’t as many summer classes, I imagine the place is probably more packed during the school year.
On Wednesday, we visited the Bake Shop that produces baked goods for all of the dining facilities on campus. We got to help make some chocolate cupcakes for the upcoming International Conference. In the past, one of the bakers explained that they would eye all of the proportions and using their hands as pipettes. Now, to help improve consistency and portion control, they have a machine that squirts out the appropriate amount. One of the bakers taught us how to make uniquely shaped cookies and roses out of whipped cream.  |
On Thusrday, we spent the day at Neilson Dining Hall in our chef uniforms. Since the international conference is happening this week, everything has been a little hectic in the dining facilities. The dinner for the thousand-people conference was going to be held on Cook/Douglass campus (the campus on which Neilson Dining Hall is located), so we spent the rest of the day helping to prepare and prep food for the dinner. We worked with several chefs, but mainly with Chef Barry and Gerry. Some our my tasks included chopping roasted tomatoes, canning pickled vegetables, skewering individual watermelon pieces, julienning roasted red peppers, and dicing beets. While we were prepping the food items, it was so interesting to observe the chefs around us. There were so many chefs from all of the different units here to prep for the big conference dinner, and it was interesting to see how everyone worked together to make it happen.
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| Each individual watermelon cube was placed on a bamboo skewer. |
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| Beginning our prep for the international conference dinner. |
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| Some hors d'oeuvres |
We worked with Jessica and Melissa, dietitians at UBHC (University Behavioral HealthCare Center) on Friday. In the morning, we worked with Jessica and assisted one of her nutrition education classes. The topic was “Portion Distortion” and we taught a primary grade class about mindful eating and portion control. After the lesson, there was a hands-on activity to engage the students and solidify what they learned about portion control. Every student got to make and decorate two “Red and White Yogurt Bites,” frozen yogurt cubes filled with granola and fresh fruit. We then walked with Melissa, the Dietetic Technician, to the in-patient rooms to visit the patients and see how their meals were. In the afternoon, Jessica had to meet with a few patients, so we sat in and listened to their consultations. Before the meeting, Jessica looked through prior notes about the patient to assemble a page of notes and questions to ask the patient. Therefore, when she went into the conference, she knew what points to hit and what questions to ask. Today was my first time shadowing a dietitian, and I’m so intrigued at all the various tasks that dietitians do in a hospital setting!
P.S. A sneak preview of our farewell luncheon invitation. :)
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