About FCFN 220
This course, entitled Food Design and Presentation has proven to be one of the most influential and beneficial classes that I have taken at Ball State. Through this class, I was able to create and develop my management style, both in the kitchen and as a professional as a whole. Throughout this course, me and my classmates were challenged with different themes of meals, from a heart healthy brunch, to a vegan meal, to working with commodity products. We each had to manage at least two meals, planning everything from the menu, ordering food, picking out centerpieces and table settings, and developing a plan for our workers that we managed. We were also challenged with working with different group members almost every time, having to adapt to different people and how they expect things to be run.
We not only expanded on our culinary skills, but on skills on presenting, researching, and working with different computer programs, including ChefTec. At the beginning of this class, I was not sure how skilled I was in the kitchen. I enjoyed baking, but I was not familiar with a lot of basic kitchen skills, besides those developed through FCFN 110, Basic Food Principles. As I finish this class, I am proud to note that I have worked with a variety of foods that I would have never expected to work with, including skirt steak, tofu, quinoa flour, and assorted other foods. I have thoroughly enjoyed learning more about the culinary industry, from skills to being aware of the impact the food industry has on the world.
We not only expanded on our culinary skills, but on skills on presenting, researching, and working with different computer programs, including ChefTec. At the beginning of this class, I was not sure how skilled I was in the kitchen. I enjoyed baking, but I was not familiar with a lot of basic kitchen skills, besides those developed through FCFN 110, Basic Food Principles. As I finish this class, I am proud to note that I have worked with a variety of foods that I would have never expected to work with, including skirt steak, tofu, quinoa flour, and assorted other foods. I have thoroughly enjoyed learning more about the culinary industry, from skills to being aware of the impact the food industry has on the world.