The Department of Family & Consumer Sciences has three food laboratories. One laboratory is fully equipped for institutional food production. The service practice area is set up like a restaurant. Students are able to prepare large quantity of food dishes for serving in “real life experiences”.
Two smaller food laboratories feature four food preparation stations. They are fully equipped for food preparations, demonstrations and services.
Students are required to be fully dressed for food preparations and services while in the food laboratory. Food safety and sanitation methods and skills are required practices by faculty, staff and students.
Industry-based internships provide hands on work experience that prepare students for future leadership positions in the professional hospitality arena. Internship programs are designed to stimulate students’ interests in hotel and restaurant management. Intern opportunities are available in: accounting and finance, housekeeping, recreation, banquet/catering, front office, restaurants, culinary and pastry arts, human resources and sales.
Some companies that students have received internships include but are not limited to the following: Marriott, Holiday Inn, Wal-Mart, Disney, Hyatt Regency, Hilton, Ramada Inn, Aramark, Isle of Capri, Picadilly Restaurant, T.G.I. Friday’s Restaurant, Applebees Restaurant, and many more.
The test kitchen is a new concept. It is designed to compliment the Hotel/Restaurant Management Program. It is also designed to bring about awareness regarding the relationship between nutrition and chronic diseases such as diabetes, high blood pressure and high cholesterol. Homemade recipes are being collected and some tested for desirability with less salt, sugar and fat.
Also food presentations have been served and opinions have been made regarding
desirability and appeal. Presentations that are rated most desirable will
be presented in the department’s restaurant.