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Quantity foods meals teach skills, flexibility
01 December 2008

BISMARCK (UTN) - United Tribes students and staff members had the pleasure of experiencing fine dining without leaving the campus when they attended the Nutrition and Foodservice quantity foods meals this semester.

      Meal themes were Italian, Mexican, fall harvest, and traditional Native American. All were offered by students Cassandra Eagle, Sarabeth Eagle, and Whitney Hosie, as part of their coursework.

A winter storm postponed Sarabeth Eagle’s Mexican themed quantity foods meal. But diners said the wait was worth it. United Tribes News photo.

      They were assisted by instructor Annette Broyles, along with Pat Aune, extension and food safety specialist. The meals were planned, advertised, prepared and served by the students.

      This semester, all the students in the class and one instructor, Jill Keith, had extra challenges in the planning stages as they either had a baby or went through surgery; then a blizzard blew in for good measure, postponing one of the meals.

      Students learned a lot about flexibility in foodservice, and the need for back-up planning.

      As part of the class this year the students also prepared and served breakfast and lunch for a Diabetes Summit held on September 19 in the multipurpose room at UTTC. They also served the food at North Dakota’s celebration of First Nations Day on October 10 at the North Dakota Heritage Center in Bismarck.

      The class will host a Holiday Open House on December 3, in the Land Grant Room from 3 to 5 p.m. All UTTC students and staff are invited to stop by for holiday treats! Best wishes for the Season.


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