IN THE CLASSROOM

FIRST ANNUAL DIVERSITY DAY, 2013
SUFFOLK COUNTY COMMUNITY COLLEGE DIETETIC TECHNOLOGY PROGRAM

Members of the program split into groups to research the cultural customs, staple food items and diet choices of various countries. We then presented our findings to an audience of Nutrition Professionals.
I developed most of the Powerpoint and was the main speaker for the presentation. I also created the cardboard display by hand!

Diversity Day - Greece - PDF
File Size:	20751 kb
File Type:	pdf

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THE SUSTAINABLE TABLE BUFFET, 2016
QUEENS COLLEGE DIETETIC PROGRAM - FNES 203

The class holds an annual buffet for Administration, returning each year with a different theme. We kept it 'sustainable' by using recycled and naturally occurring decor, ridding the use of plasticware and deriving most ingredients from the garden.
My partner and I prepared a kosher dish which was Mini Falafel Burgers with Tzatziki sauce.

https://minimalistbaker.com/baked-falafel-burgers/

FOOD SCIENCE RESEARCH PROJECT, 2017
QUEENS COLLEGE DIETETIC PROGRAM - FNES 307

My group and I researched the "Sensory & Physical Properties of Zucchini Bread Prepared By Replacing Sugar with Stevia and Sucralose". This included recipe development, trial & error, blind taste testing, nutrient comparison and most importantly, teamwork. The process and findings are linked below!