What better way to showcase Trocaire College’s Hospitality Management and Nutrition and Dietetics programs than by creating, planning and serving a three-course meal for a full dining room? At the second annual “Food for Thought” event earlier this semester, students did just that.
The two dozen guests included guidance counselors from area high schools, plus several members from the Hospitality Management Advisory Council. Not only did the event present an opportunity for the 20 participating students to show off their skills and learn in a real-world environment, it also allowed the attendees to experience just what a hands-on, experiential Trocaire education looks like in action.
“This is a great way to showcase both the Hospitality Management and the Nutrition and Dietetics programs with a recruitment-oriented goal,” said Dr. Jennifer Higgins McCormick, Dean of Arts, Sciences and Professional Studies. “It gives the students and programs exposure to the community, with the intention of the guests bringing back their positive experience to potential new students for both programs.”
During “Food for Thought,” Hospitality Management students prepare, cook and serve the multi-course meal, giving them practical experience with the front and back-of-the-house skills learned in their Food and Beverage Management course. Nutrition and Dietetics Program Director Nicole Klem and two of her students analyzed the menu beforehand and suggested ways to make it healthier and more nutritionally robust.
This year’s event took place Nov. 18 at Russell’s Steaks, Chops and More, located within Salvatore’s Grand Hotel at 6675 Transit Road in Williamsville. Russell Salvatore is a long-time supporter of Trocaire—in fact, he donated funds to build The Russell J. Salvatore School of Hospitality & Business, also located on Transit Road.
“In addition to the students’ skills and the faculty support present the day of the event, the guests also enjoy the experience of Russell’s and see first-hand the benefit of our relationship with industry partners and how this makes our programs unique,” McCormick said.