Prescribed Learning Outcomes
It is expected that students will:
- demonstrate proficient use of commercial kitchen tools and equipment
- evaluate their working environment in accordance with Ministry of Health and Workers' Compensation Board standards
- describe relationships between personal hygiene and public safety
- demonstrate safe food-handling techniques
To view the prescribed learning outcomes for Cafeteria Training - Safety, Sanitation, and Equipment in grade 11 click on an icon below.
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Suggested Instructional Strategies
While working in the school cafeteria, students apply their knowledge of food and equipment handling to achieve personal and public health goals. They recognize that through their actions they create and maintain a safe environment for themselves, their fellow workers, and their customers.
- Challenge students to organize and present a lab orientation session for incoming students, drawing attention to:
- location of equipment in each station
- use of equipment
- importance of personal cleanliness
- daily food-preparation routines
- procedures for receiving and storage
- expectations for sanitation and clean-up
- Ask each student to describe the steps necessary for the safe handling of a selected piece of kitchen equipment (e.g., meat slicer, convection oven, industrial mixer, flat-top grill).
- Invite a health inspector to discuss with students the criteria used for evaluating food-service operations in British Columbia and to outline the legal aspects of non-compliance. Ask the guest to carry out a mock inspection of the school facility as students observe. Have students note critical points of storage and preparation.
- Suggest that students use catalogues and trade magazines to research equipment, technology, and market trends in the food-service industry. (Where practical, have students visit a restaurant supplier or trade show.) Ask them to evaluate pieces of equipment according to health-and-safety standards and in terms of their efficiency and cost-effectiveness.
- Have each student demonstrate the safe handling of knives while preparing carrots in different ways (e.g., sliced, julienned, diced, brunoised, chopped, minced).
- Plan a tour of a food-service operation to investigate the kitchen layout, sanitation and safety features, technology used, professional behaviour of employees, and any unique features of the facility. Encourage students to summarize their observations in their journals.
Suggested Assessment Strategies
- Ask senior students to demonstrate for incoming students the operation, safe use, routine care, and maintenance of kitchen equipment. Encourage novice students to repeat the demonstration. Discuss criteria for assessment and create a checklist that includes the important aspects to be demonstrated for each piece of equipment.
- Following the health inspector's visit, have students create posters highlighting the standards used for inspecting food-service operations. Through discussion with students, establish criteria such as:
- information is complete, accurate, and pertinent
- reasons for the guidelines are included
- focus is on safety and health issues
- message is clear and has a strong impact
- information is clearly presented and logically organized
- When students research equipment, technology, and market trends, encourage them to interview restaurant suppliers (by telephone, in person, or by e-mail). Work with students to establish criteria for presenting their research. For example:
- research is thorough and accurate
- information is relevant, current, and contains examples of emerging technology
- alternatives and options for different food-service venues are explored
- presentation is logically organized and captures the interest of the audience
- When students complete journal entries (e.g., after touring a food-service operation), note to what extent they include:
- accurate and insightful observations
- clear and complete summaries that highlight important points
- comparisons of equipment and technology in a professional kitchen with those in a home kitchen
- reasonable conclusions about the differences they notice
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