1. The determining factor to your success in Culinary Kitchen Rules

2. What rules do you think should be enacted in a kitchen? ____________________________________________

3. Your Ideas:

4. Entry Process Place all classroom items in your assigned locker Put on your chef’s coat and non-skid shoes Check the Roles Ladder to see if you advanced/what your role will be for the day

5. Self-Cleanliness Cover your head (hats or hairnets, your choice) Girls – If hair is longer than your shoulders, it HAS to be put in a ponytail Boys – Same goes Wash your hands Soap and water – 20 second wash time Three sinks are available for use – don’t stand in line if others are open! If you touch your face, hair, or some kind of meat/poultry/egg product, wash your hands again IMMEDIATELY!

6. Bathroom Breaks If you need to go to the bathroom, you need to notify Mrs. Van Curen before leaving the kitchen. Take off your chefs coat and ball cap and place in your locker Upon return, you will need to put back on your gear and wash your hands That means you washed your hands in the bathroom AND in the kitchen (i.e. TWO TIMES) Bathroom breaks should last no longer than 2 minutes. Anything past that may be a health issue and you will be sent to the clinic i.e. Don’t go to the bathroom just to waste time! We have work to do!

7. The Dish Tank All food scraps need to be scraped into the trash can before being rinsed in the rinse sink and sent through the automatic dishwasher No playing in the water; splashing each other or the floor will not be tolerated Three-compartment sink needs to be emptied and rinsed out after you are finished using it, before you leave.

8. Examples DODON’T

9. The Pantry DO NOT eat food out of the pantry! If found, will be written a referral for theft – if you didn’t pay for the food yourself, it’s considered stealing!

10. The Laundry Room DO NOT smack/flip each other with towels If found, will be written a referral for violence, no exceptions ! Please do not leave wet items in the washing machine; they mildew and smell

11. At Prep Tables Be careful with the equipment – especially knives! We DO NOT play around with knives; i.e. waving, stabbing, generally being reckless If found, will be written a referral for dangerous behavior with a weapon

12. At Stoves/Ovens Always stay at your station if you are assigned to a stove or oven. All appliances are gas-powered, making them more efficient than electric, but also more dangerous. Warn others when you are physically moving a hot piece of equipment (pans, pots, baking sheets) Call out “HOT PAN! HOT PAN!” to alert others

13. This may seem strict but the rules… Keep you and your classmates safe Keep our kitchen running properly Ensure that you all can have more time for cooking Give you an opportunity to experience new foods Provide more chances at being able to taste your creations