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Looking back at our NS 4880 dinners planned by Dietetics students

Preparing a meal for hundreds of guests takes a little bit more than opening a cookbook and chopping some vegetables, and each spring semester, the students of NS 4880, the Applied Dietetics in Food Service Systems course in the Division of Nutritional Sciences, learn just how involved it can be. Students collaborate with Cornell Dining’s culinary teams to devise themed menus, arrange entertainment and marketing plans, and ultimately host their dinners in Cornell’s west campus dining rooms.

Four students smiling and holding plates with food

The Class of 2025 cohort in NS 4880 split into two groups, who hosted a pair of dinners on April 29th: an elegant Roaring ’20s themed dinner at Keeton House Dining Room, and an NYC Borough Food Crawl at Cook House Dining Room. 

The New York Crawl 

Senior Jada Vyphuis worked with Chef Kris Angle and Chef Pyiphyo Aung at Cook House Dining Room on the NYC Food Crawl dinner, emphasizing the diverse neighborhoods of New York City rather than focusing on a single borough.

Four people sitting around a dining table, smiling towards us

“When we first started the project, we looked back at previous themes and discovered that the Class of 2020 had planned a ‘Big Red Meets Big Apple’ dinner that had to be canceled,” Jada said. "We wanted to pay homage to that class while also putting our own spin on the theme."

Three adults and a young child around a table with plates of food

“I’m always impressed with the creativity and enthusiasm students bring to the project,” says Associate Professor Emily Wilcox Gier, who has taught the course for over two decades. “The themed dinner event project in NS 4880 represents experiential learning at its best.”

Table decorations sticking out of a vase include a flower, a yellow taxicab, and an apple with the words the Big Apple

“As a capstone Dietetics project, students apply their knowledge of nutrition, management and quantity food production while executing a fun event for the Cornell community, adds Professor Gier. “Students receive hands-on experience working with professionals in modern, high-tech kitchens with exceptionally trained chefs. Students carry the training and experience into their future practice as registered dietitians. Students enjoy the opportunity to provide something special for the West Campus community.”

A plate with a taco, and a tray with portions of chicken parm in the background

Elegance of a Bygone Era

“We wanted to take on the challenge of transforming Keeton House Dining Room’s cozy atmosphere into an elegant dining experience,” says senior Payton Bethmann, who was on the marketing team for the Roaring ’20s dinner. “Not only in decorating the space but also in adapting 1920s cuisine to fit modern student preferences and food trends,” Payton added, noting that “many classic dishes from the era don’t align with today’s dining habits, so we focused on creating an ambiance of elegance with our menu rather than including specific dishes popular during the 1920s.”

Three people approaching an entryway with gold streamers hanging down from the ceiling

The Roaring ’20s dinner also serves to celebrate the 100th anniversary of the College of Human Ecology, being observed this entire academic year. Keeton House Dining Room’s Chef Sam Ramer “has provided us with valuable historical insights into 1920s cuisine, helping us create an event that feels immersive to the time period,” Payton says. “His knowledge of flavor profiles has been instrumental in crafting recipes that blend the theme with modern tastes.”

Small dishes each containing a few shrimp, a little cocktail sauce, a couple of lettuce leaves, and a lemon wedge

"The NS 4880 collaboration is one of my favorite parts of my work in Cornell Dining,” says Chef Sam. “It’s rewarding to watch the students develop realtime skills in management, delegation, collaboration, and leadership while planning their event.”

Three people at a table with plates of food clink glasses together in a toast

A smiling staff member on the food serving line

“My part in this is to help coach and provide professional consultation to them on this learning path,” Chef Sam continues. “Each lab period we meet and discuss the details of their menu. I share industry insights and culinary management knowledge to help enhance their decision making while they complete the modules assigned for the course. These modules include recipe testing, menu development, food service system training, marketing creation, and event decor planning.”

A person playing an electric keyboard in a dining room with people in the background

Kudos to the teams of students and Cornell Dining staff members who put together these creative and delicious dinners!

A row of people in chef coats clapping

Thanks to Yiting Zhang and Ryan Issa for the photos.

About Cornell Dining

Cornell Dining is consistently ranked in the Princeton Review's top ten for best campus food among all colleges and universities in the country! That high rating comes from customer surveys, and reflects Cornell Dining's commitment to serving high-quality foods that are healthy and creatively prepared with genuine care for a diverse community. Cornell Dining operates over 30 on-campus eateries -- which include residential dining rooms, cafés, coffeehouses, food courts, and convenience stores -- and serves more than 23,000 meals a day to members of the Cornell community. For more information, visit dining.cornell.edu.