At Northern Illinois University, the kitchen has always been a classroom. But this semester, it’s everywhere.
NIU’s senior-level nutrition course, Quantity Foods, is piloting a new model that brings learning to life through real-world food operations across campus. Traditionally taught in Ellington’s, the student-run restaurant, the class now partners with multiple campus food systems — from Campus Dining Services and Edible Campus to the NIU STEAM in the Center for P-20 Engagement — to give students a broader, more immersive experience.
“We wanted to broaden the student experience and take advantage of the incredible food operations already happening right here at NIU,” said College of Health and Human Sciences Professor Melani Duffrin, who coordinates the course. “It’s a chance to connect what students learn in the classroom directly to the systems that sustain our campus and community.”
This semester’s projects highlight NIU’s commitment to sustainability, service and collaboration. One of them, the Edible Campus and NIU STEAM’s Meal Prep Program pilot, engaged students in planning, preparing and evaluating nutritious meals made with produce grown on campus. After sharing the meal together, students packaged portions for Huskie Harvest, which provides free ready-to-heat meals to students at four campus locations including Wirtz Hall, Campus Recreation Center, Huskie Food Pantry and the Music Building.
“One of the goals of the Meal Prep Program pilot is to reach more students and Huskie Harvest was thrilled to partner with this group to distribute the meals to our campus freezers,” said Nancy Prange, clinical assistant professor of nutrition and Huskie Harvest founder.
Another project, the Barb City STEAM Team Fall Festival Family Celebration, teams nutrition students with the NIU STEAM’s DeKalb Afterschool Program. Students designed a themed menu, standardized recipes and produced food for the family-friendly event on Nov. 20, gaining real-world experience in
menu planning and large-scale food production.
For senior Quinn Cawley, who graduates this spring, the new format has been both eye-opening and empowering.
“It has been enjoyable putting the course content into practice and getting hands-on experience,” Cawley said. “I’ve had food service experience before, but this class helps me understand the ‘why’ behind what happens in a kitchen.”
Cawley said the Edible Campus tour was especially memorable.
“It was fascinating to learn how it operates, and the hydroponic garden really impressed me (because) it’s so streamlined and automated,” Cawley said. “Even though we’re not directly working with Edible Campus this semester, it’s inspiring to see sustainable food production happening right here on campus.”
Senior Desirae Mastalka-Hollister said the course is giving her skills she’ll use in her career.
“We’re using what we learn in class to lead the Edible Campus project and make a dinner for Barb City kids,” she said. “These experiences will help me later on when I’m creating or improving menus as a dietitian.”
Mastalka-Hollister added that working with Edible Campus has opened her eyes to how much goes into growing food locally.
“It’s been tricky finding produce this late in the fall, but what surprised me most was the variety they grow and their composting and hydroponic systems,” she said. “I just love working with food, and this class showed me what it really takes to create 200 servings and how to make vegetarian and vegan options that work.”
Every class session blends theory and practice, connecting academic learning with hands-on experience. Students not only cook and plan meals but also see the impact their work has on the campus and community.
“NIU is truly unique in offering such a wide range of food programs right here on campus,” said Duffrin. “Our students don’t have to leave campus to gain diverse, real-world experience; they just have to roll up their sleeves and get involved.”
Looking ahead, the class will welcome Matthew Deitch, director of the Northern Illinois Center for Community Sustainability (NICCS), who will share insights about the university’s efforts and how he influenced the design of the kitchen in the new building. Students will also take on a unique assignment — designing their own kitchen space for a nursing home, hospital, school, or restaurant — blending creativity, practicality and nutrition science into one capstone experience.
As Quantity Foods continues to evolve, one thing is certain: NIU students are cooking up meals and creating meaningful connections between nutrition, sustainability and community.
Learn more about Nutrition and Dietetics at NIU.
