Professional Golf Management students prepare, cook, and serve special dinner in Gold Rush
Cal U Professional Golf Management (PGM) students Nolan Bistline (on left) and Brendan Halpin prepare to serve a plate of orange chicken stir fry in the Gold Rush dining hall, Natali Student Center, April 21. 2021.
April 21, 2021
Cal U Professional Golf Management Program (PGM) students participated in a unique hands-on dining experience this week.
They were challenged with the task of preparing, cooking, and serving dinner and dessert to students in the Gold Rush dining hall, Natali Student Center, on April 20, 2021.
It was part of the lab experience of the one semester course “PGM 350: Food and Beverage Management.”
Under the direction of PGM faculty member Derek DeJidas, the course is taught in collaboration with Cal U’s AVI Foodsystems’ professional staff members.
According to DeJidas, students, who primarily aim for careers as PGA Professionals in the golf industry, are “trained with AVI on food receiving, storage, preparation and serving, cooking techniques, safety measures, and health department regulations, among others.”
“The goal is to provide students with an understanding of food and beverage operations with the intent that students will develop good working relationships with the food and beverage managers, chefs, and staff at their golf facilities when working in the field,” said DeJidas.
Items on the PGM dinner menu offered diners a choice of: 1) Cook to order stir fry beef and broccoli with General Tso sauce and 2) Orange chicken stir fry with baby bok choy over jasmine rice.
And for dessert, a fresh baked fudge brownie with in-house made vanilla Gelato topped with whipped topping and finished with caramel sauce.
