[Mo-facs] cooking labs

[Tholen, Taylor]

Let me start of by saying that we have a very young and new department
in our school.  This is exciting and has a lot of potential, but it also
comes with a lack of experience in some areas.  I am a first year
teacher and am teaching nutrition and wellness 1 and 2 in our high
school.  We are starting in the lab soon and are working through safety
and sanitation and such right now.  We have four kitchens per classroom
and usually around 30 students give or take.  We are going to have them
all in the labs on one day and not try to split things in half.   We are
going with a six job system (lab manager, mixer/measurer, cook, gopher,
head dishwasher, health inspector/evaluator)  

 

My question is:   what would you add to this?      

 

Also:    What are your basic procedures (lab plan, jobs, paperwork,
expectations, daily grading, etc).

 

We are trying to nail down our procedures before we begin and the more
input the better.  Thank you so much for your advice!

 

Mr. Taylor Tholen

Family and Consumer Science Teacher

Fort Osage High School

 


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