INTRODUCTION TO COURSE FMT262
This course is to demonstrate and develop the students hands on skill in the commercial kitchen. (Knife skills, Operate, clean and assemble all machines, Fundamental cooking techniques,
Kitchen uniform is required to wear
ORIENTATION TO EACH OTHER, KITCHEN (tools and equipment)
Divide class by group (for all practical and kitchen operations)
General rules and expectations
If the student is going to be late. Call or leave a message to the instructor 30 minutes prior to the start of the class.
ill or injured, notify the instructor
Clean as you go - this means clean your work area, equipment and utensils immediately as you are through using them.
Wrap, label and date all items stored in reach ins.
Always wash hands before handling food
If you need help, ask for it
Think before you act
Team work is a must, disrespect or creating a hostile environment towards fellow students will not be tolerated
Above all others follow the instructions and directions of the instructor.
Participation and Attendance
This class and program is vocational training. Points received for participating in the class/kitchen. You must be present and participating 100%of the time. Scheduling a counseling session, whether with the school or outside services. During lab is not excused time. You must be in class/kitchen to participate.
If you are going to be late or absent, you must call the instructors office minimum 30 minutes before class start time. Three (3) unexcused absent or tardy to lab or lecture will result in lowering the overall grade.
Class is over when the entire kitchen and classroom are clean. All equipment, supplies, food products are in their proper places. If you are through with your projects and cleaning duties, assist other students wherever help is needed. Remember in a professional kitchen, everyone is part of the team from the Chef to the dishwasher.
Participation is based on a maximum of 10 points per day. If you are late whether excused (you called prior to class) or unexcused (you failed to call prior to class) you will received a deduction of half the credit for the class participation for the day.
In addition if you leave prior to the entire kitchen and classroom being cleaned ready for the next class, you will receive a deduction of half the credit for the lab that day.
If you schedule appointments during class/kitchen lab and must leave during the scheduled lab time, you will receive a deduction of half the credit for the lab participation.
If you come in late and leave early you will receive Zero credit for the day.
If you arrive to class half hour or more late or leave half hour or more early, you will receive no credit for the day.
each student will be evaluated in the same manner that an employer would conduct a performance appraisal of an employee. Areas are Attendance and Punctuality, Organization and Quality of work, Leadership abilities, Classroom cooperation, Individual initiative, Time management and overall performance.
Dress Code:
Hair must be neat at all times. A hairnet must be used by any student whose hair touches the bottom of the collar. The student is responsible for providing his/her own hairnet.
Chef coats should be clean and pressed. Students are responsible for laundering their chef coat.
Leather shoes with oil resistant soles are required. Students are responsible for furnishing his/her own shoes. Sneakers, running shoes, and open-toed shoes are not permitted.
No nail polish, false nails or long nails are permitted.
Students must avoid excessive use of cosmetics, perfumes and colognes.
No jewelry with the exception of watches and wedding rings are acceptable.
No dark glasses should be worn inside the building for safety reasons.
Chef's hat or Baseball cap is the only approved headwear in the classrooms and kitchen. No stickers , labels, or writing is acceptable except for student's name.
Clothing or accessories displaying profanity as well as the use of PROFANITY(language that are considered socially offensive due to being vulgar) in the classroom are not permitted.
New students attending school who have not yet received their uniforms are expected to dress accordingly. No sleeveless shirts, no halter tops, no shorts, no clothes in disrepair, no spandex pants. Leather shoes with close toes are required at all times.
PERSONAL HYGIENE - To Keep food handlers from contaminating food
HAND WASHING - It is the most important part of personal hygiene. It may seem like an obvious thing to do. But many food handlers do not wash their hands the correct way or as often as they should. Everyday, our hands touch surfaces covered with microorganisms that we cannot see. Even healthy people can spread Pathogens.
Pathogens? - are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria (3 contaminants- Biological, Chemical, Physical)
Where to wash hands - Hands must be washed in a sink designated for handwashing. Never wash hands in sinks designated for food prep.
How to wash hands - Wet hands and arms. Use running water as hot as you can comfortably stand. it should be at least 100F or 38C.
- Apply soap . Apply enough to build up a good lather.
- Scrub hands and arms vigorously. Scrub them for 10-15 seconds. Clean under fingernails and between fingers.
- Rinse hands and arms thoroughly. Use running warm water.
- Dry hands and arms. Use a single use paper towel or a hand dryer. and turn off the faucet with the paper towel.
When to wash hands - Food handlers must wash their hands before they start work. they must also do it after the following activities:
> After using the restroom (Pathogens)
> Before and after handling raw meat, poultry and seafood.
> Touching the hair, face or body
> Sneezing, coughing, or using a tissue
> Eating, drinking, smoking, or chewing gum or tabaco.
> Handling chemicals that might affect food safety
> Taking out garbage
> Clearing tables or busing dirty dishes
> Touching clothing or aprons
> Handling money
> Leaving and returning to the kitchen/prep area
> Handling service animals or aquatic animals
> Touching anything else that may contaminate hands, such as dirty equipment, work surfaces or cloths.
> Hand antiseptics are liquids or gel that are used to lower the number of pathogens on skin. Only use hand antiseptics after handwashing. Wait to dry before you touch food or equipment.
HAND CARE
Finger Nail Length - Keep fingernails short. Long finger nails may be hard to clean and can rip gloves. They can also chip and become physical contaminant.
False Fingernails - Do not wear false finger nails.
Nail Polish - Do not wear nail polish, it can disguise dirt under nails and may flake off into food. Some regulatory authorities allow polished nails if single use gloves are worn.
Infected wounds or cuts - Infected wounds, cuts or boils contain pus. They must be covered to prevent pathogens from contaminating food and food contact surfaces.
SINGLE USE GLOVES - Single use gloves can help keep food safe by creating a barrier between hands and food.
How to use gloves - Wash your hands before putting on gloves
- Select the correct glove size
- Hold gloves by the edge when putting them on. Avoid touching the glove as much as possible.
- Once you've put them on, check the gloves for rips and tears.
- Never blow into gloves
- Never roll gloves to make them easier to put on.
When to change gloves - As soon as they become dirty or torn
- Before beginning a different task
- After an interruption, such as taking a phone call.
- After handling raw meat, seafood or poultry and before handling ready-to-eat food.
Bare-hand contact
with ready to eat food - Food can become contaminated when it has been handled with bare hands that have not been properly washed or have infected cuts or wounds.
Personal Cleanliness - Pathogens can be found on hair and skin. Make sure food handlers shower or bathe before work.
Work Attire - Food handlers in dirty clothes may give a bad impression of your operation. More important, dirty clothing may carry pathogens that can cause foodborne illness.
Work attire guideline - Hair restraints
- Clean clothing
- Aprons (never wipe your hands on your apron)
Remove aprons when leaving prep areas or going to the restroom or taking out garbage.
Eating, Drinking, Smoking
and Chewing gum or - Small droplets of saliva can contain thousands of
Tobacco pathogens. Do not eat, drink, smoke or chew gum
at those times:
> When prepping or serving food
> When working in prep areas
> When working in areas used to clean utensils and
equipment