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Advisors…………………………………………………………………………………………..3

Introduction………………………………………………………………………………….......4

Safety……………………………………………………………………………………………..5

Assessment………………………………………………………………………………….....12

Procedures……………………………………....……………………………………………..15

Classroom Management…………………………………………………………………...…19

Organization……………………………………………………………………………………27

Interviews…………………………………………………………………………………...….33

Resources……………………………………………………………………………………...41

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Our advisory committee:

Kelli Bringhurst
Teaches at: Hurricane Middle School
Formerly taught at: Pine View Middle
Grades: 8-9
Years taught: 7.5
Contact Info: Kelli.bringhurst@washk12.org

Mary Jean Gosnell

Teaches at: Northeastern Highschool, Springfield,OH
Formerly taught at: Rutherford B.Hayes HS, Delaware, OH and Gibsonburg Highschool,
Gibsonburg, OH
Grades: 9-12
Years taught: 35
Contact Info: maryjeangosnell@nelsd.org

Sarah Fredredrickson
Teaches in: Johnson County, KS
Grades: 9-12
Years Taught: 8
Contact info: sarahfrederickson@smsd.org

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This is a manual for new Family and Consumer Sciences teachers. It will help
you envision and implement the necessary factors needed to set up the cooking
labs in your new classroom. The categories that are in this manual are as
follows: Classroom Management, Assessment, Organization, Procedures, and
Safety. We have researched and talked with an advisory board of experienced
FCS teachers, to give you the best insight. We wish you all the best as you
prepare to teach this upcoming semester.

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Safety is an issue in the classroom that we as teachers need to take seriously in
order to keep us and our students safe. There are several things that we have to
take into account to keep students safe, such as : What type of legal safety
issues exist in your content area? What precautions need to be put in place to
prevent accidents from happening? If an accident happens, what is your
responsibility? What documentation must be done? What type of safety
contracts are required? How do you safely handle and dispose of waste
materials?

Legal Safety Issues:

Teachers need to ensure that their classroom is appropriately safe for their
students. This includes making sure that all equipment is in working order,
especially electrical equipment. If there is a machine that is broken, the teacher
needs to either stop using it, have a professional fix it, or replace it.

Teachers also need to keep up to date with all required training by school,
including certifications like First Aid and CPR.

The teacher has to maintain responsibility for the class at all times. He/she
cannot simply pass that role to a responsible student.

Teachers are also responsible to know how to use the equipment and must teach
the students how to use them as directed in operator manuals.

The teacher needs to be certain that all students are aware of how to participate
in labs, including passing a safety quiz before letting them begin a lab.

The teacher must not try to remedy a dangerous situation all by themselves.
They need to alert proper authorities such as calling 911 in the case of a fire.

Students and parents must be aware and acknowledge their responsibility for
harm when students don’t follow directions.

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If any injuries do happen, the teacher is responsible for filling out the proper
report paperwork.

Teachers are responsible for labeling all containers, such as food and chemicals.

Documentation:

As like in the industry there are several types of documentation that have to be
in a food lab kitchen. The following are some things that would be greatly
beneficial to have in the classroom that are readily available for you, your
students or any other staff member to look at.

● Material safety data sheets

● Incident reports
● Temperature charts
● Food safety information
● Stock usage reports
● Rules and procedures
● Any inventory sheets
● Equipment damage reports

Precautions:

Precautions are important and many come into the form of rules and procedures.
The following are different types of safety rules that you may incorporate into
your classroom.

● Wash your hands before you start cooking. Wash them during the cooking
process as well e.g., after sneezing, touching your face or going to the
washroom.
● Don’t sample food or lick your fingers during cooking. Wait until food is
cooked before tasting.
● Use a waterproof bandage and a glove if you have an open wound on your
hand.

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● Clean as you go. Wash hands, surfaces and kitchen utensils.
● Wash all vegetables and fruit under running water before using them. Use
a scrub brush to clean those with thick skin such as potatoes, carrots, and
or melons.
● Keep raw foods like meat and poultry separate from foods that are cooked
or ready-to-eat.
● Store all perishable foods in a fridge or in a cooler with ice packs until you
need to use them. This will keep foods out of the temperature danger zone
where bacteria can grow quickly.
● Make sure perishable foods don’t sit at room temperature for more than 2
hours before refrigerating them. Don’t keep food at room temperature for
more than one hour on warmer days.
● Don't run in the lab area.
● If there are any spills on the floor, clean them up.
● If glass is broken do not pick it up with your hands. Notify the teacher
IMMEDIATELY.
● Make sure that long hair is tied back.
● Don’t sit on the counters.
● Don’t touch your hair, face, clothing, or belongings, ESPECIALLY your
phone while in the lab area.
● Use all equipment properly.
● Stay in your assigned labs at ALL times.
● No flicking towels.
● Do your assigned tasks.
● Do not leave the stove unattended.
● Pull long hair back during lab time (this includes everyone!!!!).
● Wear an apron while cooking and cleaning.
● Follow all of the teachers instructions.
● Always ask if you are unsure about something.
● NO OUTSIDE FOOT OR DRINK in the lab area.
● Immediately report any and all injuries that happen in the lab no matter
how small .
● No horseplay in the lab area PERIOD.
● No baggy clothing on the day of the lab; it is a safety hazard!
● Use paper towels to dry your hands, not kitchen towels.
● Use utensils and equipment properly.
● Finish all lab planning before you enter the lab.

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● Do not wander around the classroom.