Lab Expectations

Throughout the semester we will have approximately 4-5 labs. Labs are usually 2 days. If you miss one day then you will need to complete a home lab.

Lab Rules

1. No yelling at others.

2. No GUM or Candy or other FOOD in the kitchen.

3. Team work is necessary in the kitchen. Work together as a group and stay positive, if you are negative or put others down then you will be removed from the lab.

4. No sampling of food while cooking- if you want to sample something then you need to ask first!

5. WASH YOUR HANDS!!! Should be the first thing you do when you get into the kitchen after putting your hair up.

6. Keep conversations quiet.

7. If you have to leave the kitchen you need to ask permission first.

8. EVERYONE shares in the duties of the kitchen. So this means that you will be doing dishes, cooking, and sweeping along with other duties.

a. Some people may do these duties differently and that is fine. Help out if someone is not doing their part.

9. If you use the microwave or the stove you will need to make sure that you clean up after yourselves.

10. ALL FLOORS need to be swept after each lab.

11.Wear APRONS

12. Your hair needs to be put up so that it does not get in the food.

13. WASH YOUR HANDS!!!

14. Use paper towels to dry hands.

15. Cloth towels are for dishes.

16. All towels and dishrags go into the washer at the end of the lab.

17. Scour sinks when finished with dishes.

18. Rinse out sink and back splash (behind the sink)

19. Wipe down facet fixtures.

20. Wipe off all counters

21. Clean the canisters and around the canisters.

22. Clean the range (top of stove), front, top, and the knobs.

23. If you sit at a table wipe it off even if you don't see anything, wipe it off.

24. Make sure that all equipment is put away in the correct place.

25. If you find that something is out of place, not right in the kitchen or something is dirty let the teacher know.

YOU are responsible for your job assignment. Do your job well and with pride. Scrape off all dishes/pans BEFORE you bring them to the dishwashing area. No one sits down until all jobs are complete.

If you are done, assist others. We work as a team.

Job Descriptions

• Head Dishwasher: Fill sinks at the beginning of class with appropriate soap and water levels. Teacher will put bleach in the sanitation sink. Wash and sanitize all dishes, utensils, etc. Put away all clean dishes in appropriate locations.

• Dishwasher: Wash and sanitize all dishes, utensils, etc. Put away all clean dishes in appropriate locations.
• Sinks: Make sure the 3 bay sink, veggie sink and hand wash sink are clean. There should be no food left in them. Scrub, if necessary.

• Counter: Fill the green wash (soap and water) and red sanitation (tablet and water) buckets at the beginning of class, if necessary. Wash down all counter surfaces in the kitchen and then sanitize at the end of class. Wipe down any small appliances (mixers, food processors, etc.) that were used.

• Tables & Chairs: Wipe down all the tables and chairs at the end of class using the green wash and red sanitation buckets. Wipe down and clean the dish station in front of the counter and the counter where the flour and sugar is stored. Help out where needed.

• Laundry: Fold/hang anything in the dryer or clean laundry basket. If necessary, start a new load of wash in the washer. Clean the lint trap in the dryer before using. Wipe down the tops of the washer and dryer, if needed.

• Ingredients: Help teacher gather all ingredients needed to complete the lab and bring to the prep counter. When lab is complete, wrap and label all items and put away in appropriate locations. Check flour & sugar buckets and refill if needed.

• Organization: Organize the utensils, measuring cups & spoons, and bowls. Wash anything that is not clean, including the bucket, and separate appropriately. Organize saucepans, skillets, lids and bake rack, making sure that all pans are upside down and stacked neatly.

• Microwave & Stove Tops: Clean and sanitize microwaves inside and out, if used. Wipe down the hoods over the cooktop areas. Clean stovetops and grates. If food has fallen into the cooking grates or inside the stove, this needs to be cleaned, too. When cook surface is off and cooled, clean appropriately.

• Refrigerator/Freezer/Spice Cabinet: Ask the teacher which areas need attention. Clean outsides and go through and organize the spice cabinet, refrigerators and freezer as needed. Double check that all food is labeled, especially already opened items.

• Assistant Manager: Your job is to help and assist in any area of the kitchen. If any student is absent, you will be filling in for their job during the lab.

• Manager: You are in charge of the kitchen running in a smooth manner. You will oversee all jobs and keep students on task for their assignment. You will have a list of all job assignments on a clipboard for the lab and are responsible for having all students complete their assigned job, helping where necessary.