An important component of ths course was to become ServSafe Manager certified. We completed the training and exam by mid-September and were prepared to work in a kitchen space as needed. This came in handy for me during my foodservice fieldwork rotation!

We conducted a needs assessment and developed a plan to improve the sustainability of our campus garden. We suggested starting a grad fellowship that would provide the garden with a dedicated student to create the plot plan, collect data, hold events, and foster relationships with local organizations. 

The biggest project we completed in the class was a Sodexo "takeover." We were tasked with taking over the MackClub on campus and planning a special event. We chose the theme "Eat Around the World" and promoted the diversity of food across the globe and how culture plays a huge role in our food choices. We planned the menu, met with Sodexo staff throughout the semester regarding event-day logistics, educated attendees, assisted the serving staff, and more. 

I created this post to educate our followers on the 3 different types of contaminants found in food.