1. Lab Management Information

2. Before Starting a Lab:
1. Wash hands with hot, soapy water for 20 seconds. Rewash whenever necessary.
2. Long hair must be tied back and aprons or chef coats worn during labs.
Be sure to return them to correct locations. Do not put aprons into the laundry basket unless instructed by the teacher or if they are dirty.

3. What does lab-set up mean? Let us tell you…
3. Book bags and coats are placed in your locker on cooking days.
4. The lab station should be completely set up before starting any food preparation tasks.
What does lab-set up mean? Let us tell you…

4. Lab Station Set Up
1. Put hot water and 1 squirt of soap in one side of the double sink; leave the sink furthest from the stove empty to use as a rinsing station.
2. Hand soap is never substituted for liquid dish soap. One squirt of liquid dish soap is all you need.

5. 3. Get out equipment, prep the ingredients, etc.)

6. During the Lab:
1. Leave the supplies needed by all groups on the front table (ex. Spices, Milk)
2. One person will make one trip to the front table to collect supplies.
3. Staple replacements are in the pantry. (flour, sugar, etc.) Ask for help.

7. 4. Flour/sugar canisters are always left 2/3 of the way full; refill when needed.
5. Dirty towels go into the basket by the front door. Potholders go back into the drawer unless dirty.

8. 6. If something breaks in your lab please let the teacher know.
7. Refrain from sitting on the kitchen counters or tables. (This is where we prepare and eat FOOD!)

9. 8. Stay in your own kitchen and keep busy
8. Stay in your own kitchen and keep busy. (Restaurant employees who stand around or socialize with their friends during work time are FIRED!) Let your teacher know if you need and extra job.
9. Listening to headphones or using your phone during labs is prohibited.
10. When preparing a meal set the table and eat with your group.

10. 11. Whenever you are touching food that will not be cooked before serving (i.e. when grating cheese) or when handling raw meat, you must wear gloves.
12. Plastic wrap and foil are on the shelf; wrap any food ingredients not used and return to the supply table. Do not throw away extra food ingredients unless instructed by the teacher.

11. CLEANING
1. Clean as you go. When you sit down to eat, all you should have left to wash are the plates, cups, eating utensils and serving pieces.
2. Cutting boards, counters, and anything that is used to prepare raw meat must be sterilized.

12. 3. All dishes are returned: IN THE PROPER LOCATION CLEAN AND DRY
3. All dishes are returned: IN THE PROPER LOCATION CLEAN AND DRY! Next period will tell me if you don’t! 
4. Sweep the floor if you spill.
5. At the end of the lab, all countertops, tables and stove tops need to be cleaned and dried with the last towel before it is put into the laundry basket.

13. 6. Sink is left clean and dry
6. Sink is left clean and dry. Do NOT pour any food or grease down the drain!
7. Clean the microwaves following each use.
8. Make sure that your entire lab is clean and food-free (including under your sink) to discourage ants from invading.

14. 9. If cooking equipment is borrowed from supply cupboards, it should be returned to the correct location.
Supply Cupboards

15. Questions? Now get ready to PRACTICE!!!
Aprons on, hands washed, hair up