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Food Workshops Scheduled at UTTC
31 January 2012

Pat Aune
Pat Aune has taught UTTC food safety programs for foodservice workers since 2004. She directs the United Tribes Land Grant Programs and teaches food safety for the Tribal Nations that govern the college. Her 40 years experience in food safety education in Alaska, Oregon and North Dakota make the workshops relevant and enjoyable.

UTTC to Host One Day ServSafe®

BISMARCK (UTN) - Experienced foodservice managers, teachers and others interested in professional food safety certification are encouraged to participate in a one-day ServSafe® class on Tuesday, February 28

Cynthia Allery
Cynthia Allery is UTTC's nutrition educator for Land Grant Programs. She will share nutrition information that affects menu planning for the tribal cooks. Formerly Cynthia worked with the Turtle Mountain Diabetes Program.

      Hosted by the United Tribes Land Grant Programs at the college in Bismarck, the class is a review and study session for the National ServSafe® exam.

      Participants are urged to register as soon as possible so they can read ServSafe® Essentials Fifth Edition prior to the class. Class size is limited to 25. A $130 fee includes the book and exam fee.

      UTTC food safety educator Pat Aune is the instructor. She has taught the course since 2004 to foodservice managers and workers, meat inspectors, environmental health specialists and teachers.

Tribal Cooks Workshop

Monday-Friday, March 12-16

During this workshop Chef Jared Thor Larson will share skills learned as a military chef and as a graduate of the Culinary Institute of America.

      If you plan menus, maintain inventory, prepare and serve food to young children in childcare settings, the elderly at senior centers, residents of treatment centers or justice centers, this is a skill building workshop for you.

      Held in the Nutrition and Foodservice Department, UTTC campus. Register Early Space for only 20 participants

      Cooks attending this hands-on workshop will study food safety and be able to take the National ServSafe® exam. Culinary skills, such as knife use, plating, spices and herbs will be taught by a local chef. Nutrition recommendations will be reviewed and menus planned.

Tentative Schedule

Monday 1 p.m.
Welcome and Introductions; Knife Skills; Food Safety and Personal Hygiene; Microorganisms and Allergens
Nutrition Update; Culinary skills; Seasonings, Spices and Fast Marinades; Menu Planning; Purchasing, Receiving and Storage
"My Plate" Recommended Servings and Portion Sizes; Culinary Skills; Plating and Execution; Preparation, Cooking and Serving
Sanitary Facilities and Equipment; Using Everyday Ingredients to Create Something Special; Study for the National ServSafe® Exam
National ServSafe® exam

      A $160 registration fee will cover food costs and expenses for the National ServSafe® book and exam fee. Interested cooks can contact Pat Aune, UTTC Land Grant Director and Food Safety Educator at (701) 255-3285 x 1399 or email paune@uttc.edu.


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United Tribes News
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