I am very proud to be a student of Minnesota State University, Mankato, where big ideas meet real world thinking. The school offers a wide variety of opportunities and diversity for every student. One of which I am really proud of and respect is the Campus Kitchen Project, a groundbreaking initiative that works together with colleges and universities giving great opportunities for student volunteering, on campus dining service professionals, service learning experiences and community organizations in order to meet the hunger needs in the community. Campus Kitchen is located at Crossroads Lutheran Church. Campus Kitchen Project was made possible by enthusiastic college students, and community collaborators working together with project managers …show more content…
Bigger contribution to the community calls for a well-disciplined professionals, well organized work-flow systems and lots of energetic working hands. Campus Kitchen is licensed by Minnesota Department of Health and managed by ServSafe staff who have been certified restaurant managers. As I am a person who likes to cook and make delicious dishes, I found this service learning opportunity was perfect for me. Not only I got the chance to make variety of delicious food, but also was able to contribute positive impact on the community. Therefore, I decided to volunteer for a 4 hour sessions on one of the available schedule evening. I arrived the campus kitchen promptly at 4pm, and met a very kind and friendly young gentlemen, Nathen who was my supervisor or the person in charged for that evening. We got to know each another a little bit, and he started briefing …show more content…
Nathen instructed us the way to prepare the foods and showed us where the required tools and utensils were. Every shelfs, drawers and tools were labeled and organized properly. The organization work that has put into the kitchen was unbelievable, even a tiny spoon was put in its distinct slot, and the type of the spoon along its scope size was labeled. This saves time and confusions, making the work flow more efficient and productive. Then the real work began. There is a long steel table right in the center of the kitchen where every food were prepared. Three of us was stationed at some distance apart from another, then the food package was brought and passed along each stations just like a production line in a manufacturing factory. Again this concept of work flow is well applied for the campus kitchen to be more efficient and productive in order to serve the community for a greater good. Each person or station had different tasks, I was stationed to be the wrapper and labeler. At first the food production flow was quite slow because one of the volunteer was a left-hander and he was scoping the food with the hand that he is weak at which made him more difficult to get the job done. I realized that and told him to switch to the other side of the table so that he could scope the food out with his left hand which would be easier for him. Without a doubt, he was relieved, was able do faster with more
The main component I look for in college is their commitment to further my studies. I feel this college will provide an ingenious culture within the science field, therefore rendering myself with the building blocks necessary to later pursue the medical field. Not only does UNCW devote itself towards their student’s undergraduate years, but also by providing Professional pathways such as Pre-Medicine, students such as myself can go into Professional schools better prepared. In addition to my interest in the academics the school has to offer, I also marvel at the amount of extracurricular activities available to the student body. One student organization in particular is the Greek Life. When my mother attended this school, she was an avid member
An HBCU is a college/university that embeds the nature of power and black excellence; a place with surroundings that doesn’t force you, but makes you want to push yourself to become a better person inside and out, and throughout the community. Transferring would allow myself to be put in an atmosphere of continuous motivation and growth that I would feed off of my superiors and the people around me.
The foundation partners with local community and grassroots organizations to “create innovative solutions to food access and health in their communities.” These solutions include urban farms and cooking classes. Since its 2014 inception, the foundation has developed partnerships in three cities, with future partnerships planned and a commitment to raising $1 million in seed money to programmatic operations over the next three
I am writing in reference to Suny Lizeth Chirinos and her job application as a substitute teacher. I have known Suny Lizeth Chirinos for ten years as her friend. Since the time I met Suny she demonstrated to be a tough and responsible human being. At the time she was working for a dentistry office where she demonstrated her passion of working with kids, adolescents, and adults. It takes a special kind of person to endure the daily taskers of dealing with patients throughout the years.
Some dining locations are open past 8:00 PM several nights of the week on-campus. However, many of these eating facilities are relatively unknown to a large portion of the underclassmen. Most are located under dorms and hidden from the student’s eyes. They are also incapable of holding a large amount of students simply because they don’t have the room.
I also recently volunteered at the Cleveland Food Bank by packing lunches for under privileged children and sorting non-perishable foods for those in need. Prior to participating in volunteer services for the day, we were required to watch a video that explains the purpose of the Cleveland Food Bank and why there is a need for continuous support. The Greater Cleveland Food Bank works to ensure that everyone in our communities has the nutritious food they need every day. The mission of the Cleveland Food Bank is to alleviate hunger by providing food and support to community organizations that feed the hungry. Many people depend on the support because of their financial situation, life changes, and possible mental or physical limitations. The Food Bank acts as a storage unit and distribution facility for smaller agencies and organizations such as schools, homeless shelters, churches, and day
The primary reason I am applying to Molloy College is my desire to earn the education and qualifications in order to provide more involved care for my patients at work. I have known for some time that I have always wanted to be a nurse. Therefore, in April 2007 I enrolled in a program to become a certified nurse’s aide and earned my New York state certification in July 2007. I began working immediately at a skilled nursing and rehabilitation facility in November 2007; I also began working in a hospital starting April 2015. Being employed at both facilities is what led me to fall in love with a career in nursing, all while allowing me to gain a wonderful amount of experience caring for a diverse population as well as working with a diverse population of health care professionals.
The calendar marked March 2, 2016. It was around 6:30 pm or so and Nadya had just got home from school after a long day. Before she was able to get comfortable, her mom silently handed her an eight by eleven-inch white envelope with The Culinary Institute of America at the top left. This could only mean one thing, but she didn't wanted to get her hopes up too high. She nervously opened the envelope and slowly pulled out the letter that was in it. She then read the letter to herself while her mother stood there watching. After reading the first line and ignoring the rest, she screamed and then her mom followed. She had just found out that she was accepted into her dream school, The Culinary Institute of America.
I attended Mary’s Kitchen on June 18, 2016 at 517 W Struck Ave, Orange, California 82867. I heard about this organization from one of my instructor who is a member of Sigma Theta Tau International. Mary’s Kitchen is a non-profit organization that helps less fortunate people in the Orange County. It is run by all volunteers as they provide compassionate care to others. The Sigma Theta Tau International has set up a Homeless Outreach Tent Clinic at Mary’s Kitchen. I visited the Homeless Outreach Tent Clinic. I had the opportunity to volunteer and meet a lot of nurses. We started at 9 in the morning and finished at 12 in the afternoon. I really enjoyed volunteering there as it made me more aware about poverty and the needs of homeless population.
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
In order to fulfill the 12 hours of community service requirement for Nutrition course 139 I applied with five organizations on the approved list. The organization that replied me the fastest was Open Heart Kitchen, they mostly operate in Pleasanton and Livermore areas. Their application and signing up for shift process gives a feeling that this organization is massive, and many individuals really care about the less fortunate. From observation and conversations with the site supervisor, I believe this organization relies on individual donations, small business donations and large corporate donations such as Safeway and Walmart. This organization also relies on volunteers to work every day, they get workers from students fulfilling their hours and resume, individuals fulfilling court orders, and those that just want to help the less fortunate.
The cafeteria is not merely a place for small children; now that I am in college, I spend more time in the cafeteria than ever. Living in the dorms, I have no kitchen or any other place to cook. Instead, I have a meal plan that offers me fourteen meals each week at the Stanford/Hecht cafeteria. I eat lunch and dinner there as my two meals on most days. But, I do not and cannot go to the cafeteria and just get food. I get much more.
Maintaining adequate food supply for workers and employees at site: Maintaining adequate food supply for workers and employees at site was also a big challenge. There were around 2500 people working in shift at 30 different location and arranging adequate and timely food supply was a big challenge.
...ublic, organizing the staff to promote customer relations. The chef must also operate the kitchen, after all that is his profession. The chef must develop the needs and specifications of the kitchen, choose purveyors, organize delivery schedules,make inventory requirements.
How do food pantries handle their food? The food pantry has to make sure the food is kept in a locked room and the food only goes to screened individuals. They hav...