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FACS:Lab Management (Nutri/Food)

Life Skills:

  • Communication
  • Employability

Time Frame:
1 class period that runs 45 minutes.


 

Summary:
It is important to establish and keep the rules of a laboratory.

Main Curriculum Tie:
Career and Technical Education Introduction
Standard 6 Objective 3

Demonstrate basic skills related to nutrition, food preparation, and clothing and textiles.

Career Connections:

  • Chef, Manager

Materials:
Handouts for students.

Background For Teachers:

Concept: Classroom (kitchen) rules must be established and followed in order to keep the food preparation area safe and conditions sanitary.

You will identify the basic rules for the foods labs that must be followed on a regular basis. Present them to the students before they go into the lab. Some examples of rules are:

Do not sit on the counter

Always wear an apron in the lab

Stay in your own unit

Before cooking, wash your hands

Clean up messes and spills promptly

Do not comb your hair in the classroom

Put dirty towels, cloths, and aprons in the laundry area

Intended Learning Outcomes:
Students will learn how to behave in a laboratory.

Instructional Procedures:

Attachments

Author:
Utah LessonPlans

Created Date :
Aug 08 2002 09:58 AM

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