Welcome to week 4!
This week students are completing chapter 1! Students will review chapter 1 vocabulary words, principles and concepts. "Safety and Sanitation Principles"
HOSP-ICA-4
Demonstrate & practice sanitation as it relates to healthy living and the modern commercial kitchen.
Essential Question: Why are safety basics important in a commercial kitchen?
This week students will be introduced to the importance of safety and sanitation in
the commercial kitchen.
Students will learn to identify possible culinary workplace safety issues, explain fire
safety equipment and emergency procedures, and describe first aid measures for
burns, wounds, and choking.
Students will continue to gain knowledge of the P.A.S.S. concept, F.A.T.T.O.M. and other concepts that were introduced in this beginning chapter.
This week students are completing chapter 1! Students will review chapter 1 vocabulary words, principles and concepts. "Safety and Sanitation Principles"
HOSP-ICA-4
Demonstrate & practice sanitation as it relates to healthy living and the modern commercial kitchen.
Essential Question: Why are safety basics important in a commercial kitchen?
This week students will be introduced to the importance of safety and sanitation in
the commercial kitchen.
Students will learn to identify possible culinary workplace safety issues, explain fire
safety equipment and emergency procedures, and describe first aid measures for
burns, wounds, and choking.
Students will continue to gain knowledge of the P.A.S.S. concept, F.A.T.T.O.M. and other concepts that were introduced in this beginning chapter.
