Performed daily prep work for regular weekday lunch service.
Assisted during set-up and service for catering events (i.e weddings, business meetings).
Efficiently took customer's orders and delivered food during weekend service.
Turnstile attendant, parking lot observer, pamphlet stuffer, show attendant and guest counter. Guest Services representative.
Manufacture of Strawberry Jam at the Fresno State Processing Facility. Highlights: Use of Material Balance to calculate Theoretical Yield and Actual Yield of jam produced
Sensory Test Performed: Simple Ranking Test Test Objective: Show if there is a significant difference among three different strawberry jams based on sweetness. Statistical Technique: Friedman's Statistics for Rank
Experiment Objective: Determine the sugar content (˚Brix) of three liquids. Equipment Used: -Handheld Refractometer -Stationary Refractometer -Hydrometer
Laboratory Objective: Students were responsible for organizing and conducting the Grain Fermentation Lab to fellow classmates. Laboratory Outcomes: Students brewed and bottled a Watermelon Ale & a Summer Ale.
Subject of Presentation: Focuses on the history of Kosher food law and the adherence to modern day food laws and food labeling methods.
Content: In depth recipes for the winning dish: Tamales Tradicionales Culinology students participated in an international product development competition in London, England. Teams were composed of students majoring in Culinary Science, Graphic Design, Business, Agriculture, and CAD/CAM Manufacturing. One team also integrated students from both the US and UK.
Recipe of Challa Bread made in Food & Culinary Science Level I. Highlights: -Ingredient formulation includes both American and Metric measurements. -Step by step recipe methods supplemented with pictures.
Recipe of Clarified Butter and Bechamel Sauce made in Food & Culinary Science Level I.