Culinary Arts Laboratory Management Procedures Before You Walk into the Lab Wear Closed toed shoes Wear pants or something long covering your legs Put up your hair with a hair tie or clip All hair has to be up If hair falls down in the lab and the instructor has to tell you to restr ID: 301935
Download Presentation The PPT/PDF document "Centennial High School" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Centennial High School
Culinary Arts Laboratory Management Procedures Slide2
Before You Walk into the Lab…
Wear Closed toed shoes.
Wear pants, or something long covering your legs.
Put up your hair with a hair tie or clip. All hair has to be up. If hair falls down in the lab, and the instructor has to tell you to restrain your hair or put it up… you will lose one letter grade for the day’s lab. Slide3
When You Walk In the Lab…
Put your Backpack in the cubbies.
Hair Should Already be UP!!! So after Your hair is up, Put on an Apron or Chef Coat.
Proceed to Kitchen to get your Hairnet from your Kitchen Group’s Folder. Put on Hair Net or Chef Hat. Wash Hands: 20 Seconds with soap, Hot water, Dry with Paper Towel. Make sure used paper towel makes it to the trash. Slide4
Preparing the Surface Areas for Lab
Clean
Ring out Blue towel in the Green Bucket. Wipe Down table, and return the blue towel to the Green Bucket
Sanitize
Ring out White towel in the
Red Bucket. Wipe Down table, and return the White towel to the Red Bucket. Slide5
Preparing the 3-Compartment Sink
1. Fill them ALL 3 compartments
with warm-Hot water. Turn on both Cold and Hot Handles. Fill 1/3 of the way full. Fill the last
compartment to the fill line. 2. Working from right to left Squeeze Dish Soap into the First Compartment. 3. Leave the Middle/Corner Compartment with just enough water
for rinsing. 4. Pour 2 cap-fulls of bleach into the Last compartment on the left. Test with Testing strip. Should be Purple. Slide6
Laboratory Jobs
Executive Chef:
Read recipe and respectfully
give instructions to group members during recipe preparation. Check Inventory tubs at the end of the lab, to make sure nothing is missing, and that equipment items are in the correct tubs.
The person with the longest hair in your group will be the Executive Chef for our first lab. Write their name on the Group Lab Rotation Sheet in your Groups Folder. Slide7
Laboratory Jobs
Ingredient Manager
Assist with getting ingredients out at the beginning of the lab.
Measure all the ingredients for your group. Prepare recipe with the assistance of the equipment manager. Assist with putting away ingredients at the end of the lab.
The person sitting to the right of the Executive Chef will be the Ingredient Manager for our first lab. Put their name down on the Rotation Sheet. Slide8
Laboratory Jobs
Equipment Manager
Gather ALL needed equipment at the beginning of the lab (including sheet pan, measuring utensils, etc.)
Prepare recipe with the assistance of the Ingredient Manager. The person sitting to the right of the Ingredient Manager will be the
Equipment Manager for our First Lab. Write their name down on the Rotation Sheet. Slide9
Laboratory Jobs
Steward 1
Set-up Dish Station at the beginning of the lab.
Work Dish Station the ENTIRE class period. Trash debris on dishes, rinse in South-West wall sink, then wash, rinse, sanitize, air-dry, towel dry, and return dishes to correct places.
This will be the person to the right of the Equipment Manager. Write their name on the Lab Rotation Sheet. Steward 2Clean and Sanitize work areas at the beginning, during, and end of lab. Sweep floor at the end of lab. Assist with Laundry: Fold Towels, Start a new load, Organize Uniform Cart, etc.
Return clean dishes to appropriate bins. This will be the person to the right of Steward 1. Write their name on the Lab Rotation Sheet. Slide10
Sanitation and Safety Tips to Remember
No electronics. No Ear buds hanging out of your shirt, over apron, in ears, etc. Your Phone contains bacteria, so do not use it during the lab.
Stay at your kitchen table unless you are getting equipment , ingredients, taking something in/out of the oven, or you are the Steward.
RESPECT this Facility!!! It is Licensed for Catering Production for school functions and community events!!!
No HorseplayNo Towel HittingBEHAVE PROFESSIONALLY!!!Call out Hot PanCarry and Pass Knives Properly Do not STEAL equipment or ingredients. Slide11
Once we are done evaluating the finished product…
Equipment and Ingredients should be returned to the appropriate places.
Tables should be cleaned and sanitized along with the
bottom table shelf. Equipment tubs should be
stacked on top of each other with the correct equipment.There should not be any cords hanging off the underneath table. Sweep Kitchen floor. Use dust pan! Clean and Sanitize ALL preparation Areas. Sinks need to be drained, cleaned out, and Dried. If you are 7
th or 8th period, you must pull your trash, place your can on top of the table, and place the trash bag in one of the large rolling trash cans. Slide12
A Checked Out Kitchen Group…
Has ALL Equipment Returned.
No color Coded dishes on Drying Rack.
No Dishes on the Dish Rack at ALL!Kitchen Floor is Clean.Equipment Tubs are StackedTable’s top and bottom have been cleaned and sanitized.
When the lab is over and ALL of the above are complete, your table can de-uniform: take off hair net, place in envelope/bag, place in Folder, return apron to rack if it’s clean and to the dirty uniform bin if it’s dirty. Slide13
Lab Grading Rubric
Lab
Component
50
Points PossibleProfessionalism25Punctuality: On Time and Beginning Mise
En Place when Bell Rings5Uniform and Appearance: Hair Tied and Restrained, Pants, Apron or Chef Coat, Closed Toe Shoes 10
Behavior:
Following Directions, Noise Level, Attitude, Personal Conduct, Interaction with Peers
10
Production
25
Workstation Set Up/Take Down:
Clean, Sanitized, and Organized, with Successful Equipment and Ingredient Retrieval and Return. Dishes are clean and returned to where they belong.
15
Direction Following:
Recipe Comprehension, Plan of Action, Correct Measuring and Preparation techniques.
5
Product Quality:
Food item prepared meets industry standards: Taste/Appearance/Uniformity/
5