NTR 234 - Lab in Foodservice Systems, Prof. Elza Conn
GEA 403, 12:30-1:45 pm
NTR 234L is the laboratory component of Foodservice Systems Management, a required course for nutrition majors on the dietetics track. This section has 10 students, which makes the lab feel like a working kitchen team rather than a classroom. Visitors can expect a hands-on session: students work in small groups to plan, scale, cost, and produce recipes, rotating through production and service roles each week. Food safety and HACCP practices are applied in real time rather than discussed in the abstract. Sessions close with a group debrief where students evaluate their own yields, timing, and quality. Come in the afternoon to see students in the middle of their preparations, and stay for the debrief where they evaluate their own yields, timing, and quality.
Elza, MS, RDN, is an Assistant Professor in the Department of Nutritional Sciences, where she teaches Foodservice Systems Management, Culture and Food, and International Nutrition: Disease and Deficiencies. As a registered dietitian, she has worked for the Office for the Aging and as a WIC dietitian. She brings a culinary background to the dietetics classroom, including training as a Chef de Cuisine and Restaurateur at Centro Europeu in Curitiba, Brazil, and a Brazilian dietetic internship. Her teaching connects food systems, culinary skills, and supply chains to nutrition practice.