Culinary Arts Expectations Contract
Students must possess a grade of 75 or above to participate in lab activities!
1. Demonstrates knowledge of equipment safety. Horseplay will result in being asked to leave the lab.
2. Works cooperatively with each and every group member and instructor.
3. Demonstrates the ability to read, understand, and follow food preparation techniques in the written lab plan and recipes. Students who have not completed work plan may not participate in labs.
4. Uses time effectively and in an organized manner.
5. Willing to assist lab mates and teacher in order to ensure a successful lab experience for all.
6. Understands the meaning of mise en place (everything in its place) and to follow all sanitation rules.
7. Remembers to wash hands before beginning lab and at any time after using the bathroom, blowing nose, attending to bodily functions or cleaning tasks.
8. Purchase a required chef's hat for $8.00.
9. Instructor will provide the basics for the lab (meat, vegetables, spices), however if you wish to use any additional items that are not provided (seafood, additional spices, alternative meat) you will be required to fill out a special request form prior to you bring in the item.
10. Lab members must try a small bite or portion of foods prepared in the lab, unless the student is allergic
11. Complete the lab assessment form
12. No painted or fake fingernails are allowed!!
13. All dangling jewelry must be removed (earrings, nose rings etc.,)
14. Lab area is clean and ready for next class group. You should be ready to attend your next class on time.
Students must always notify instructor if:
Neded Supplies: 2 packs of index cards, used for writing recipes
I understand that I am responsible for behaving in a way that promotes safety for me and others.
Students must possess a grade of 75 or above to participate in lab activities!
1. Demonstrates knowledge of equipment safety. Horseplay will result in being asked to leave the lab.
2. Works cooperatively with each and every group member and instructor.
3. Demonstrates the ability to read, understand, and follow food preparation techniques in the written lab plan and recipes. Students who have not completed work plan may not participate in labs.
4. Uses time effectively and in an organized manner.
5. Willing to assist lab mates and teacher in order to ensure a successful lab experience for all.
6. Understands the meaning of mise en place (everything in its place) and to follow all sanitation rules.
7. Remembers to wash hands before beginning lab and at any time after using the bathroom, blowing nose, attending to bodily functions or cleaning tasks.
8. Purchase a required chef's hat for $8.00.
9. Instructor will provide the basics for the lab (meat, vegetables, spices), however if you wish to use any additional items that are not provided (seafood, additional spices, alternative meat) you will be required to fill out a special request form prior to you bring in the item.
10. Lab members must try a small bite or portion of foods prepared in the lab, unless the student is allergic
11. Complete the lab assessment form
12. No painted or fake fingernails are allowed!!
13. All dangling jewelry must be removed (earrings, nose rings etc.,)
14. Lab area is clean and ready for next class group. You should be ready to attend your next class on time.
Students must always notify instructor if:
- You have been cut or burned; if you have a cold or fever, experiencing vomiting, sore throat or diarrhea.
- Food temperatures are in the temperature danger zone
- Food is improperly labeled or suspected food spoilage or if food is out of date
- Any questions you are unsure of concerning safety, sanitation, or recipe instructions
Neded Supplies: 2 packs of index cards, used for writing recipes
I understand that I am responsible for behaving in a way that promotes safety for me and others.