Every spring, dietetics students of Nutritional Sciences 4880: Applied Dietetics in Food Service Systems learn how to operate and manage a food service system with practical, hands-on application culminating in themed dinners in West Campus dining rooms. The Coq Au Vin — a French dish of chicken braised with wine — was tender, savory and bursting with flavor. The side dishes that went with the meal weren’t remarkable either, as they tasted like regular dining hall food and didn’t make any lasting impressions. It’s been one of the most luxurious dinners I’ve had in the dining hall, and I don’t think I’ll be forgetting it anytime soon. By 6:30 p.m., the lines were snaking across the dining hall, and I nibbled on fresh papaya while I waited.

Source: Daily Sun April 29, 2019 18:45 UTC