2.  All students are assigned a lab in which they will be working with fellow students – tolerance and acceptance are essential  You must remain in your kitchen at all times  You must be prepared eg) shoes, nails, hairnet, sleeves, apron  Equipment must be properly used  Absolutely NO horseplay – if not, removal from the lab will occur resulting in a 0%

3. EXECUTIVE CHEF  Responsible for entire lab  Supervises (Checks to make sure all is done correctly)  Preheats the oven  Helps in the preparation of the recipe  Puts dishes away  Organizes cupboards  Preparation jobs (time work schedule)

4. STOREKEEPER  Gathers all of the ingredients that are not in the kitchen  Helps in the preparation of the recipe  Dries the dishes  Returns all unused food to its proper place  Replenishes linens (dish cloths and dish towels)

5. SERVER  Helps in the preparation of the recipe  Discusses serving sizes with Executive Chef  Gathers equipment  Gathers required serving dishes  Serves food  Wash stove  Wash counters and microwave  Put linens in the basket

6. CLEAN UP COORDINATOR  Helps in the preparation of the recipe  Gathers equipment  Separates garbage  Washes the dishes  Cleans/scours and wipes out the sink  Ensures all dishes are in their proper location  Sweeps the floor at the END OF THE LAB