Eat and Teach Collaboration Series
The Department of Dining Services and Residential Education & Housing works with each of our own seven schools to use food as a means of combining culinary experience with classroom teaching and education.
Accolades and Qualitative Feedback
Student Government - The Student Government at The College of New Jersey has collaborated with Dining Services on multiple projects and events throughout the recent years. We've partnered for Constitution Day to host the "Constitution Day Cookout" as well as for our Student Government Elections to encourage students to vote. Dining Services also hosts a committee in which Student Government participates in order to provide feedback on the different dining options and products available to students. Many ideas and student suggestions have made their way onto menus and plans which is in thanks to the receptiveness of the Dining Services team.
Anti-Violence Initiatives - In the 2018-2019 school year, the Office of Anti-Violence Initiatives (AVI) had the wonderful opportunity to partner with Dining Services in order to bring the important message of the Green Dot Bystander Intervention Initiative to the campus community in a unique and creative way. With the help and support of Dining Services, AVI hosted several Green Dot tablings in The Atrium at Eickhoff in honor of: Domestic Violence Awareness Month (October), Stalking Awareness Month (observed in February at TCNJ), and Sexual Assault Awareness Month (April). These Green Dot tablings featured one-of-a-kind Green Dot cupcakes (courtesy of the Bliss Bakery team at Eickhoff) and engaged students on ways to intervene in order to prevent power-based personal violence and create a safe campus for all. Additionally, AVI was excited to have Dining Services co-sponsor our annual Day to End Rape Culture, and continue to find ways to invest in violence prevention at TCNJ. We are grateful for their hard work, support, and continued partnership.
Black Student Union - In the Spring of 2019, the Black Student Union and the Office of Diversity, Equity, and Inclusion had the opportunity to partner up with the Dining Services team to bring the campus a celebratory Black History Month Dinner. The Dining Services team at The Atrium at Eickhoff took steps to ensure that not only our committee's opinions, but those of the students, were taken into account. They welcomed all ideas and critiques, making sure that through each point in the process, we were being heard. We were not only planning a dinner, but a celebration of the wildly diverse cultures encompassed in the blackness and that journey was very exciting. Although we faced some last minute challenges, the Dining Services team did their best to make the most of each opportunity and working with them was so much fun!
Union Latina - For the past 3 years, Union Latina has partnered with Dining Services to host a Hispanic Heritage Dinner during the first two weeks of Hispanic Heritage Month. Every year, Dining Services takes into consideration our suggestions and ideas in every aspect of the dinner whether it be food, music, graphics & design, and more. It is a true collaboration with Dining Services and it was an amazing celebration of Hispanic Culture at The College of New Jersey. The dinner was a great way to start Hispanic Heritage Month and we look forward to collaborating with them in the future!
Food Service Director - The Dining Services team was featured in the magazine for Compounds & Cuisines lunch event which was part of TCNJ's Week of Science. Dining Services partnered with the Chemistry department on and guest chefs to showcase techniques in molecular gastronomy like gelification, turning liquids into powder and making ice cream from liquid nitrogen. Read the full article here.
The Trenton Times - Our Compounds and Cuisines event was featured in the Trenton Times in March 2013. The article details the event and showcases photos from the luncheon. Read the full article here.
Another outcome of the execution of these events are the relationships we established with each of the Deans, department chairs and faculty as a result of these programs. In a few instances, faculty members wrote to us at the conclusion of the programs:
Jeffrey M. Osborn, Ph.D, Dean
School of Science
Compounds and Cuisines: The Science of What You're Eating Luncheon, Spring 2013
Compounds and Cuisines: The Science of What You're Eating Luncheon, Spring 2013
"TCNJ Dining Services is the single most engage, student-focused/learning-focused dining operation that I have had the privilege to collaborate with over the 22 years that I have served as a faculty member, academic administrator, and consultant at many institutions around the country."
Professor Benny Chan, Professor
School of Science
Kitchen Chemistry: The Science of What You're Eating Luncheon, Spring 2013.
Kitchen Chemistry: The Science of What You're Eating Luncheon, Spring 2013.
Molecular Gastronomy Senior Level Science Course"Ever since I began to watch Alton Brown's Good Eats during graduate school, I have always wanted to teach a course on the chemistry and science of cooking. I am a self-described foodie who not only likes to eat different foods, but I also love to understand recipes so I can adapt to realize these interests. We began first by organizing a campus seminar and kitchen demonstration on molecular gastronomy, the science of what we eat. The experience culminated with a design of a course on Kitchen Chemistry that utilized the T-Dubs kitchen to show students the science behind recipes and then using the scientific method to understand the recipes. We are hoping to continue the relationship by offering this course as a general elective for the entire student population. I couldn't have realized any of these activities without the strong partnership between academic and student sides of TCNJ."
Sadia Tahir, TCNJ Class of 2014
At the time of the Compound & Cuisines events, Sadia was the Student Government VP of Equity and Diversity and also sat on the School of Science Advisory Board that helped in the planning of the event.
"Compounds & Cuisines was an event held in Eickhoff Dining Hall as part of TCNJ's Week of Science. It's purpose was to explore how sciences influence what we eat and how we cook. This event enhanced student learning because TCNJ students were able to learn scientific techniques in molecular gastronomy, such as gellification, from the guest chefs and executive chefs. This event was also interdisciplinary in nature since it combined culinary experiences with chemistry."
Brian Garsh, TCNJ Class of 2015
At the time of the Compound & Cuisines event, Brian was the Class of 2015 President.
"The Compound & Cuisines lunch was a great experience because it engaged students in learning outside of the classroom. As a chemistry major, this event was really interesting because it brought laboratory techniques and methods to my dining experience. It was great to see students who are non-science majors learning about the STEM fields and how they can be used in so many ways. Sodexo did an amazing job bringing in guest chefs and equipment, decorating Eickhoff Dining Hall, and incorporating student organizations into the event. It was truly an incredible experience!"
Professor Dr. Luis Gabril-Stheeman, Chair
Deparment of World Languages and Cultures
We Take you Places Luncheon, Fall 2013.
"As Chair of the Department of World Languages and Cultures, I feel most grateful and indebted to TCNJ's Dining Services. The international luncheon held on November 13, 2013 in Eickhoff Hall, underscored and highlighted in a most creative way our own academic goals and values. The event proved to be a very successful way to connect with students interested in studying abroad. The thoughtful, multicultural and succulent menus, the enticing displays, banners, and dining station arrangements, the music playlists, the video feeds and slideshows, the space given to our different language clubs... everything in sum became an invaluable endorsement of TCNJ's multicultural and international calling. Our department would like to comment Dining Services and most especially Karen Roth and Joanna Brunell for their support."
Steve Schreiner, Dean
School of Engineering
Fueling your Future Luncheon, Spring 2014
"This event could only happen at an institution that values a strong partnership between student affairs and academic affairs, offering a unique opportunity to engage the campus community in extraordinary learning opportunities such as this."
Tammy Germana, Assistant Dean of the School of Business
Keys to Success, Fall 2014.
"The Business School is grateful to the TCNJ Dining Services staff for developing a creative opportunity to bridge the student dining experience with their academic experience. The 'Keys to Success' lunch combined the vision of student volunteering with the expertise of the dining staff to deliver an engaging experience featuring international foods and economies, personal financial tips, and student opportunities. We look forward to working with you again!"