Cooking with Students

Students Cooking in Dana

For events serving less than 45 guests

Dining Services recognizes that students of diverse culture desire to serve authentic foods to various groups.  We encourage student groups to not only use our facilities, within the following guidelines, but to educate our staff about their particular culture.  We want to help in most any way we can to assure the success of the event.

Please keep in mind that planning in advance will avoid difficulties and conflicting events.  We prefer to do the work in Dana as we can better supervise the food preparation. 

Guidelines:

Health Department Requirements

            All persons preparing food shall:

·         Wear closed toe, closed heal, slip resistant shoes with socks (i.e. tennis shoes or dress shoes, etc. – no sandals, slippers, moccasins or crocs).

·         Have their hair pulled back and restrained and a hair restraint worn (i.e. hairnet, hat, visor, etc.).  You need to remember to bring a clean hat or visor, or we will supply a hairnet.

·         Be safely attired – no flowing robes or shirts that might easily get caught or snagged or that might easily ignite near open flame.

·         Wear long pants or shorts that are to the knee with no holes are allowed.

·         Not chew gum or chewing tobacco. Tongue piercings are also not allowed.

·         Not have any open beverages in the kitchen.

·         Wash hands thoroughly before starting work and wear gloves when handling raw or prepared product.  Safety gloves will be required, as necessary, when cutting with knives.  Our staff will work with the students on this.

Timeline:

            This timeline is important to help you have a successful event.

1.      When you are first planning a date for the event that you want to cook in Dana you need to contact the managers in Dana- Bob Zimmerman or Doug Mattice-(x5606 or 5635) to make sure they will be able to assist you.

2.      Contact Laura Ramsey (x 5996) to discuss room availability, tables, IT requirements, if needed, logistics, etc.

 

 21 days prior to the event:

·         Arrange a meeting with Doug and Bob to review the plan for the event ,discuss menus, anticipated guest count, food preparation issues, if any, and special needs.

·         Provide a single contact person for the event with a phone number and email address.

14 days prior to the event:

Meet with Bob or Doug to review proposed menus for viability, service and presentation thoughts, propose alternative recommendations if applicable, and make recommendations regarding purchasing and preparations considerations.

 We are willing to provide:

·         Spices – unless a specialty item

·         Flour and/or cooking oils (or similar materials)

·         Herbs, garlic and such if we know in advance.

·         Supplementary amounts of milk, cream, cheese and other staples, etc. if a recipe comes up a little short.

·         Serving dishes and utensils (however, there is a charge for sterno).

·         Transportation of the food to and from the event within certain time constraints.

·         Guidance from management or staff to insure safe food preparation is maintained.

·         Cooler and freezer space for food.

·         Use of all kitchen resources available to prepare the dinner (with the understanding that we are usually still in operation ourselves).

7 days prior to the event:

Meet with the managers in Dana,( Bob or Doug) to review

·         The preparation times.

·         And discuss how many students can come work any given time (operational considerations will dictate).

·         What, if any foods the students want to purchase through Dining Services.

·         And discuss when outside food should be brought in and where we will store it to ensure safe thawing and handling procedures.

Production times for the event:

·         Students stay within the agreed times and preparation schedule, anticipating it takes more time to prepare a dish for 50 than 6-8 like home.

·          Prepare items ahead that can easily be reheated without changing the product (soups, stews, etc.). 

·         Let us prepare basic staples, if needed, such as rice, mashed potatoes or other common cooked items.

·           Follow the instruction of the staff working with the students; we just want to ensure a safe product and not try to interfere with your event. 

·         Help clean the work area (wipe tables, clean big utensils, clean out steam kettles, etc.) and take dishes to the dish room.  Knives to not go to the dish room; they are washed by hand by the person using the knife.  Cutting boards are always used when using knives.

Costs charged to the event:

·         Any agreed upon additional labor required to help you make your event a success.

·         Food purchased through dining services

·         Sternos for the chafers

·         Price of equipment not returned after the event in the condition it was originally                                borrowed.

                                                                                                                        Revised 1-26-11