Nutritional Science & Diet Technology Department A Course with Community Spirit
Students Dish Out Community Service
Professor Lucas' Nutritional Sciences and Diet Technology students in the Introduction to Dietary Management class have successfully completed their community service project. The class served over one hundred meals at the Salem Mission. Students planned a wonderful menu, selected recipes, ordered food through a wholesale distributor and served the delicious meal. The menu included a hardy beef stew, rice, Caesar salad, biscuits, rich chocolate cake with fudge frosting and milk.
Students from the Culinary Skills for Nutrition class prepared the stew using industrial kitchen equipment. The biscuits were purchased from the Culinary Arts program and West Lynn Creamery donated the cake and milk.
Students enjoyed this project and felt that it enriched their learning. To quote Sue Coughlin who completed the project, "The goals set at the beginning of the project certainly came to fruition, and more. The thing I loved the most about the class, beyond all the valuable lessons and assignments we learned, was the fact that we did something for the community. Giving your time and effort for community service is a gratifying and rewarding experience. To incorporate learning and giving into one is the most wonderful experience of all."