Identify Availability
Open Outlook Calendar:
- Click “Open Calendar” on the top menu panel
- Click "From Address Book"
- Select “Offline Global Address List”
- Search and click Nutrition and Integrative Physiology
- Click “Calendar”
- OK
- View calendar to identify available date(s)/time(s)
- Email nutrition@health.utah.edu to request a reservation, make sure your request includes time for food prep and clean-up
Make a Reservation
- Email nutrition@health.utah.edu with reservation date(s)/time(s), make sure your request includes time for food prep and clean-up
- Receive and complete Foods Lab contract:
- Collect a chart field from department accountant
- Enter all the event details
- Enter department contact information
- Sign contract on page 2
- Review cleaning checklist and sign on page 3
- Email completed contract to nutrition@health.utah.edu
- Schedule an in-person Foods Lab orientation with ALL event instructors or ALL event instructors must watch both virtual orientation videos
- ALL event instructors review, initial, and sign the Foods Lab Orientation Checklist and send it to nutrition@health.utah.edu
- UCard badge access will be granted after completed Foods Lab contract and signed Orientation Checklist is received
Lab Details
- HPER N room 227 capacity is 30 (5 people per station)
- 6 color coded fully equip kitchens
- Rental fee: $175 per day (Chartfield or check accepted)
- Center island with 15 chairs for participants
- Cooking Demo station (black station) with large tilting mirror
- To fully utilize the cooking demo station for a presentation and open the partition, see instructions on how to reserve the classroom (HPER N 226) next door
Lab Equipment
What equipment is available?
Each cooking station:
- stovetop oven, microwave, blender, pot, pans, baking pans, cooling rack, dining utensils, corelle dishes (46 oz. and 30 oz. meal bowls, rice bowls, mini bowls, cereal bowls), baking utensils, measuring cups and spoons, liquid measuring cups, mixing bowls, strainers, steamers, shifter, cap openers, kitchen shears, zester, peeler, garlic mincer, cheese grater, potato masher, tongs (long and short) whisks, thermometer, paper towels, dish and hand soap, dish scrubbers, sponges, dish mats, dish drying mats, 409 cleaning spray bottles
Other items:
- Center island: extra dining plates, food trays, baking pans, pizza stones, muffin tins, chef knives, zip lock bags, tin foil
- White station drawers: electric scales, mandoline slicers, toaster oven,
- White station cupboard: mugs and cups.
- Blue station drawers: rolling pins,
- Blue station cupboards cleaning linens, toaster oven, extra large pots and pans, wok
- Purple station: extra large pots and pans
- Red station tall cupboards: broom, swiffer sweeper
- Red station cupboard: Extra cutting boards, kitchen timers, first aid kit
- Black station: convection pots, pans, demo station with mirror
Available upon request:
- Kitchen aid mixers and attachments, food processors, instant pots, air fryers, crockpots, electric griddle, immersion blender, rice maker, candy thermometers, cast iron pans, coffee pots
Refrigerators and Pantry:
- Only NUIP courses are allowed to use refrigerators and pantries for storage (short-term or long-term). All other users must bring food during their reserved time in the lab and take all remaining food when finished.
Cleaning Protocol
- THOROUGHLY clean all used dishes using the 2-compartment sink washing protocol (posted on the pantry door)
- Leave no dirty dishes in the sinks
- Scrub and rinse both sink compartments after all dishes are done
- Make sure dishes and utensils are placed in their correct color station
- Put away dishracks and dish mats under each sink
- DO NOT use the dishwasher without express permission from the department
- Run all garbage disposals to rinse drains of lingering food particles
- Make sure all kitchen equipment is thoroughly cleaned and put away
- Only NUIP courses are allowed to use refrigerator space and must label and date all perishable and non-perishable ingredients to be stored in the refrigerator or pantry bins
- Take all leftovers with you
- Discard any leftover ingredients that will expire
- No unmarked or bagged food shall be left on the counters or in closet areas. All food must be put in storage containers in dry storage.
- Clean all countertops, handles, and stove tops with 409 disinfectant spray (under sink) and a clean towel
- Place dirty towels and washcloths in dirty laundry bag located in the pantry closet
- Wipe up any spills
- Sweep entire floor
- Put stools back in neat formation around the center island
- Check all stove top knobs are in the off position
- Close the partition door (if applicable)
HPER N 226 - Classroom
How do I reserve the classroom next door?
There is a classroom (HPER N 226) that is attached to the NUIP Foods Lab via a partition door. In order to use the classroom, a separate reservation must be requested through the Office of the Registrar, Scheduling Office via ASTRA. Please note that reserving HPER N 227 (NUIP Foods Lab) does not guarantee a reservation of HPER N226, and those wishing to reserve the classroom must adhere to the Scheduling Office scheduling dates to reserve it.
- Review ASTRA's daily scheduling grid to identify classroom availability
- Send "Event" request to the Scheduling Office
- If HPER N 226 is available during your reservation of the Foods Lab and your ASTRA event request is approved, email nutrition@health.utah.edu with the .pdf copy of the "Notification of Event Request Approval with Summary" from notifications@aais.com, to receive Ucard access to the control buttons.