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 6-3
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

• TLC_kitchen_duty_chart.doc
  
• TLC_dishwashing_steps_wksht.doc
  Give each student a copy of the dishwashing steps worksheet, which includes a diagram of the dishwashing steps. Review the dishwashing steps verbally with the students, including the details of and purposes for each step. (You may prefer to demonstrate the procedures as you discuss them.) Enlarge the dishwashing procedures and hang a laminated copy over each sink in the foods lab.
• TLC_kitchen_org_chart.doc
  
• TLC_table_setting_hands-on.doc
  
• TLC_utensil_scavenger_hunt.doc
  
• TLC_kitchen_duty_chart_1_.pdf
  
• TLC_dishwashing_steps_wksht_1_.pdf
  
• TLC_kitchen_org_chart_1_.pdf
  
• TLC_table_setting_hands-on_1_.pdf
  
• TLC_utensil_scavenger_hunt_1_.pdf
  

Author:
Utah LessonPlans

Created Date :
Aug 08 2002 09:58 AM