College of Agriculture & Natural Resources
Nutrition & Food Science

NFSC 350-Theme Meals Are Coming!

This course was designed to meet the Academy of Nutrition and Dietetics’ Accreditation Council for Education in Nutrition and Dietetics (ACEND) core knowledge and competencies related to foodservice management for dietetics professionals. It will provide students with an introduction to the responsibilities of managers and supervisors in quantity foodservice establishments. Students will learn about planning, preparation, and service of acceptable, safe, and nutritionally adequate meals at a designated budgetary level. Additionally, students will gain first-hand experience in quantity food procurement, production, sales, and service. Students will also be taught techniques of food preparation and application to the development, modification and evaluation of recipes and menus and food products acceptable to diverse groups. Use of procedures appropriate to reduce waste and protect the environment will be encouraged. Practical steps to protect human health and promote environmental friendly practices will include properly disposing of contaminated materials, not wasting food and resources, recycling when possible and teaching others the value of sustainability.

Now, what's more exciting? 

The theme meals are coming!

Fall 2015 Theme Meal Schedule

TUESDAY

THURSDAY

October 22nd

Theme: A Taste of Fall

  • Rosemary focaccia bread

  • Vegetarian split pea soup

  • Pan-seared chicken breast with cinnamon spiced apples

  • Vanilla sweet potato puree

  • Fried cabbage with bacon

  • Lemon sheet cake

October 27th

Theme: Brunch While You Crunch for Your Classes

  • Whole grain toast

  • Fruit salad tossed in yogurt

  • Spinach quiche in homemade pie crust

  • Hash browns

  • Roasted bell peppers and onions

  • Banana chocolate chip muffins

  • Orange juice

October 29th

Theme: Rainbow Fiesta

  • Two toned bread (white and wheat twisted)

  • Refreshing fruit salad

  • Rainbow flatbreads (cheese and roasted veggies)

  • Colorful quinoa (with veggies and beans, topped with cilantro and dressing)

  • Yogurt parfaits

November 3rd

Theme: ‘Tis the Season… Football Season!

  • Jalapeno cheddar biscuits

  • Fresh veggie cup with creamy ranch dip

  • Turkey chili

  • Baked potato with a dollop of greek yogurt

  • Baked garlic zucchini sticks

  • Chocolate oreo truffles

November 5th

Theme: Mediterranean Delight

  • Pita chips with hummus and tzatziki

  • Baked salmon with saffron rice and steamed peppers

  • Lemon cake

November 10th

Theme: My Big Low Fat Greek Wedding

  • White house kale salad

  • Quinoa chickpea burger served in whole wheat pita, with salad greens, avocado, tomato, and yogurt sauce

  • Celery root and sweet potato fries

  • Baklava with frozen greek yogurt

November 12th

Theme: A Taste of Autumn Breeze

  • Warm butternut squash salad

  • Turkey meatballs and sweet plum sauce on whole grain spaghetti

  • Pull-apart bread

  • Steamed broccolini

  • “Not your mother’s” apple pie

November 17th

Theme: Southern Comfort Brunch

  • Sweet corn bread

  • Sliced peaches with cream

  • Shrimp and parmesan grits

  • Kale salad with apples and cranberries

  • Sweet potato cake with cream cheese icing

November 19th

Theme: Old School Cookout

  • Fresh cornbread

  • Deviled eggs

  • Shredded BBQ chicken

  • Caramelized butternut squash

  • Colorful coleslaw

  • Salted chocolate frozen banana bites

November 24th

Theme: Healthy Southern Meal

  • Strawberry citrus water

  • Oven-fried green tomatoes

  • Oven-fried catfish

  • Okra and corn maque choux

  • Cajun quinoa with red beans

  • Whole grain cornbread

  • Banana pudding

November 26th



THANKSGIVING BREAK

December 1st

Theme: Luncheon Luau


  • Avocado coleslaw crostini

  • Pork tenderloin with pineapple salsa

  • Coconut jasmine rice

  • Brussel sprouts with bacon and raisins

  • Key lime “pie-fait”

December 3rd

Theme: From the Kremlin Kitchen - Russian Cuisine

  • Russian black bread (rye)

  • Eggplant with tomatoes and parmesan cheese

  • Borscht (cabbage and beef)

  • Beef stroganoff served over rice with armenian spinach

  • Kolomna pastila (pastry)

 

Registration Information:

All everyone has to do is to email NFSC350@gmail.com with a reservation for each meal, or just show up at the right time! Reserving a meal guarantees a meal in case we sell out! 

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