Pennsylvania State University

• Manage and run a food service operation: Cafe Laura
• Create meal items by altering recipe sizes including focus on quantity and quality for a cafeteria setting
• Choose and make meals that sell with a profit
• Work in a team setting to effectively run a restaurant
• Work as a manager, cook, server, cashier, and dish attendant on a rotating schedule

My group and I modified a choconut cookie recipe to make it gluten free. In addition, the fat content by replacing butter with avocado. This project has taught me how to make modifications to recipes for those with celiacs disease or looking for a lower fat dessert. This will be beneficial to give these recommendations to patients and to help make more relatable/ exemplifiable advice.

Recipe Modification Project: Recipe Modification Project-1h0lgzx

Given a standard recipe, we were required to adjust the recipe to yield 80 servings. This project has taught me how to convert various measurements, describe to a kitchen staff the mise en place that is needed, along with give adequate instructions on how to prepare and serve a recipe. I can now apply what I have learned to experiences within the food service industry.

This menu was made to target a specific audience and theme. Through this project, I learned how to adequately describe what is being served, make reasonable prices, account for vegetarians, and make a menu that is healthier. I can apply this work to food service down the road whether it be in my dietetic rotation or in my career.