Self-Reflection Template

In our kitchen lab, we learned to prepare new recipes: oven-baked fish, beef stew, poached eggs, fresh salad, and egg sandwiches. This was a very special experience for me because it was the first time I prepared and tasted beef, which I really liked. I also prepared a poached egg by myself for the first time. Additionally, one of our fellow students, Mo, prepared pancakes for the whole class to enjoy.

This took place on January 8th and 9th at The Buffalo Club - Eastern Passage (625 Cow Bay Rd, Cow Bay, NS B3G 1L5).

I worked with all my fellow classmates and our instructors, Catherine and Emily.

It felt like a completely new experience. I realized that while I am a good cook with Indian recipes, this was a great opportunity to learn recipes from a different culture. It was very satisfying to try beef stew for the first time. I also loved the process of making the poached egg—stirring the water to create a swirl and cracking the egg inside. Watching it cook and then tasting it was a highlight for me.

It was a great bonding experience. My classmates Ashish and Sukh tried the poached egg I made and they really liked it. We also all enjoyed the pancakes that Mo prepared for everyone.

I think I did well in mastering the poaching technique and the new flavor profiles. To improve, I think it would be helpful to have the recipes before the lab starts. That way, we could plan how to incorporate Indian flavors into the dishes to make them even better.

Positive: We learned new recipes that will be vital for our home care mentorship. It also strengthened our bond as a class because everyone worked together to make the food as good as possible.
Negative: There were no negative outcomes from this experience.

The principles of Therapeutic Nutrition and Food Safety (HACCP) were central. We applied the IDDSI framework to the beef stew and egg sandwiches to ensure they were "Soft & Bite-Sized" for residents with swallowing issues.

Baking the fish is healthier than frying as it uses less oil (or heart-healthy olive oil). Cutting food into bite-sized pieces is a practical safety step that prevents aspiration in residents.

I learned that offering variety—like a choice between a hot stew or an egg sandwich—supports a resident's dignity. Food is a highlight of their day. As a CCA, I want to give them the best dining experience possible every single day.

I will continue working on these new recipes so I can provide a wide variety of meals. If I am with a single client in home care, I plan to prepare a different meal every day so they never feel bored with their food.

I will use these skills during my home care and facility placements. Understanding the impact of fresh, high-quality food on a resident’s behavior and happiness will help me grow as a professional.

I will use Canada's Food Guide and official government websites as references to plan well-balanced menus in my future career.