For six weeks, my internship partner and I worked in the Foodservice Department of the Maryland VA system. We spent 2 weeks at the Baltimore VA acute care hospital, 4 weeks at Loch Raven long term care facility and 1 day at Perry Point – the largest VA facility in the state.
During our rotation we planned, prepared and served a Hawaiian Luau themed meal to over 40 veterans at the Loch Raven facility. We received great feedback from those who attended and learned a lot about texture-modified diets.
In addition to our themed meal we completed several projects including an in-service education to all the foodservice staff on the importance of preventing cross contamination, a study on their brown bag meals program and taste-testing analysis of various macaroni and cheese and roast beef.
During our college dining rotation with the University of Maryland we also had the opportunity to perform an in-service with the foodservice staff, experience the rush of a college dining hall from behind the sneeze-guard and get hands-on experience with purchasing, inventory and procurement.