By Jordan Clark
Currently we are finishing up the year of Culinology® club. I am the vice president of our club at Southwest Minnesota State University (SMSU). I want to share what we are doing and how we operate our club as a means to spark a conversation. I hope that it gives you ideas and fun things to try out. Check out our Facebook page to see more pictures of what we did throughout the year!
We meet once a week on Tuesdays for about an hour at noon. Sometimes it limits what can do as a club. Sometimes we need to prepare things ahead of time to be able to finish them.
At the beginning of the semester, we work on knife skills. Many students come in with a basic love of food but not many have great knife skills. It is a great base to have. From there we sat down with everyone and asked people what they were interested in eating and learning the science behind. This way people are able to get more involved if it is a food they are passionate about. We were able to make cheese, wine, beer, hard candies, gummy bears, doughnuts, ice cream, pasta, and bread. We were also able to mess around with liquid nitrogen. We used the liquid nitrogen for an event with high schoolers to make ice cream. As a club, we ended making dip and dots with the remainder of the liquid nitrogen. Both were a blast, and we had a lot of fun.
With the remainder of the semester, we are doing some product development. We are also doubling this as a fundraiser to be able to send more students to RCA next year. What we are doing is developing a frozen personal sized microwavable pizza. This project gives students the full experience of what people do in industry every day. Plus, who doesn’t love taste testing pizza?