Community Rotation
As a camp leader at Susie's Kitchen Jr., I facilitated a summer culinary nutrition and fitness camp for youths, blending culinary skills with nutrition science at UT-Austin. I guided campers through nutrition basics, cultural cuisine education, knife skills, kitchen safety, and cooking techniques, fostering a foundation for young chefs. Additionally, I coordinated fitness sessions with trainers from the Fitness Institute of Texas, ensuring campers enjoyed a well-rounded experience promoting health and wellness. Through this rotation I was able to gain skills such as nutrition education skills, cultural competency skills, and ingredient budgeting skills.
Evaluations and Reflections
Throughout my community rotation, I submitted self evaluations and reflections to document my experience. Having weekly reflections allowed me to assess what community competencies I was achieving each week, evaluating my leadership skills, and establishing short-term goals to sharpen my dietetic skills. Through this rotation, I was able to teach campers about cuisines from different cutltures to broaden their knowledge on global food and expressed the importance of having culturual sensitivity when trying foods from other countries. At the end of the food service rotation, I completed final evaluations to reflect on my experience throughout the rotation and examine my growth. Click on the icons below for examples of my refections and self-evaluations (CRDN 5.1).
Weekly Reflection
Final Evaluation
Community Rotation Gallery
Moments from my community rotation at Susie's Kitchen Culinary Camp.
