Transcript Hawk Lab Systems systems_for_hawk_chefx

Hawk Chef Class Organization
and Management
Sanitation
Lab Set
Clean Up
Safety
Food Preparation and Chef Assignments
Food Delivery
Quality Control
Catering
Sanitation
• Current Food Handlers Card
• Personal – apron/chef coat, hair tied back
• Hand Washing – ongoing during food preparation, wash
again after bathroom in front sink
• Gloves used for contact with food not being cooked before
it is served (always use gloves when touching cheese)
• Use Sanitizing liquid for any possible food borne pathogens
• Use thermometer as needed for temperature control
• Keep cold foods refrigerated after prepared while waiting
to serve. Keep hot foods hot until ready to serve.
• Wear gloves if Band-Aid or cut, wear bag if wearing a cast
or a sling.
Lab Set Up and Cleaning
• Always set up stations properly before any food
preparation (bags away, cleaning station set up)
• When working with vegetables, set up a “garbage
bowl” to contain peels and scraps
• Go pick up any equipment needed from storage areas
or back room
• Always return equipment used to proper places (in
your kitchen and lab storage areas)
• Do leave classroom until the room meets cleanliness
standards (clean counters, clean sink, dishes washed and
dried Empty Garbage and Line with new bag)
Safety
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Use Equipment Safely
Wipe up all spills
Be familiar with fire extinguisher location
Wrap broken glass in a bag before throwing in
large garbage
Food Preparation
• Use Mis en Place to set up ingredients
and equipment
• Use tasting spoons for checking flavors
• Do not taste dough with raw eggs
• Measure Baking Recipes Carefully
• Adjust cooking recipes as needed from tasting
and cooking experience
• Do not over season – add seasoning gradually
• Only set table if instructed by teacher
Food Storage
• Clean, wrap, return any extra useable food
products.
• Wipe down outsides of containers if needed
• Do not throw away any extra food without
checking with the teacher first. Even small
amounts might be used in other labs
Executive Chefs
• Responsible for the main dish
Bakery
• Responsible for making desserts and
breads
Garde Mange
• Responsible for sides, vegetables,
fruits, salads and garnishes
Food Delivery Preparation
• To Set Up Assembly Station
– Push together the number of tables needed
– Sanitize
– Set up any supplies and equipment needed in the
order needed to be most efficient
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Wraps
Knife
Cutting Board
Boxes/containers
Quality Control
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Check for appearance and quality of products
Wipe any spills
Set rejects aside for Class Consumption
Check off orders against master list
Be sure any special needs food orders are
correct.
• Do not eat any leftover food until all the orders
are filled and checked for accuracy
• Tell delivery when the food is ready to go out the
door
Deliveries
• Wear a clean Chef Coat
• Deliver to order locations
• If you can’t find the person, bring the food back to the
classroom
• Take pride in your food 
• Do not be disruptive in halls or classrooms
• Do not give food to other students in the halls unless given
permission by teacher
• When all deliveries are complete, class will be able to eat
samples, leftovers, etc
• During Deliveries, 2-3 people will stay to clean up assembly
station and prepare food for class members to take
Catering Events
Before School, Lunch time, After school
• Come dressed in neat, clean clothes
• BE ON TIME
• Be sure to call in if you have an emergency and
will be unable to be here
• Report to person in charge
• Be polite and courteous – smile 
• While serving, use gloves as needed
• Bring leftovers and supplies back to classroom,
clean equipment, serving dishes and safely store
leftovers
Cross Training
• Everyone is expected to be proficient for each
task so anyone can step in as needed
• Some develop a specialty and complete the
task for most labs
• All are expected to jump in and help as
needed to complete the project