TCU Dining and TCU’s Department of Nutrition Sciences:

A Multi-Decade Partnership

Almost 20 years ago the TCU Department of Nutritional Sciences decided to provide their students with the opportunity to gain hands-on experience in mass food production. Fast forward to today and this partnership with TCU Dining remains an instrumental part of these students’ career development. Check out the videos below to learn more about how this partnership has evolved over time to provide students with the skills they need to be successful in their future careers!

Allergy-Friendly Bake-Off

Last fall, a group of 30 nutrition students competed to create a variety of delicious allergy-friendly desserts. The winners of this competition are now being featured at Magnolias Zero 7 - our dedicated allergen-free location on campus!

Check out the delicious desserts created by TCU students during Ms. Mae’s Allergy-Friendly Bake-Off in our Allergy-Friendly Dessert Cookbook!

These student recipes are now being featured at Magnolias Zero 7 – our dedicated allergen-free dining location on campus. Click here to learn more about Magnolias Zero 7!

Interested in learning more about how to create allergy-friendly meals? Check out this article –  How To Make Any Meal Allergy-Friendly!

The allergy-friendly bake-off competition aligned with TCU’s dedication to learning within and outside of the classroom and provided students with the opportunity to apply their classroom knowledge in a real-life setting. To learn more about how the bake-off competition was designed and its campus-wide impact, check out the Bake-Off Curriculum and Campus Impact Report! 

History of the Program

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Allergy-Friendly Bake-Off Event

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Legacy of Investing in Students' Futures

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