To strengthen my knowledge of kitchen production and service systems, I spent a lot of time working in the kitchen. During this time, I created an Asian-inspired theme meal, and in the process I calculated budget for the menu items and meal itself, created standardized recipes and production sheet, and made the meal in the kitchen during service. I also did a taste panel for my theme meal and sensory evaluations. 

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Because of the wide variety of therapuetic and modified texture diets in the facility, I decided to create a meal that would be easily modified to be able to serve to all diets, including renal, no salt added, and carbohydrate control. In addition to this, I did a nutrient analysis and menu modification for a regular diet.