Sanitation & Hygiene
This must always be clean, complete and worn properly in the lab
What is a uniform? (Proper shoes, pants, jacket, apron, side towel, hat, sharpie, thermometer)
You arrive at NAIT exactly at class start time. What’s the issue?
What is not being ready to work (not in uniform, no mise en place,not mentally prepared)?
Student is in full uniform… except they are wearing a dirty apron from yesterday.
What is poor hygiene / unprofessional presentation?
Remaining calm and focused under pressure demonstrates this.
What is professional demeanor?
The first thing a chef notices about students when entering a lab.
What is appearance (uniform, hygiene)?
Done every time you re-enter the baking lab without exception.
What is washing your hands? (how long?)
You finish your product before class ends while others are behind.
What is offer to help or ask for the next task? (ask instructor first as it is individual learning)
Checking your phone between steps in production or at the end of the day in the store room etc.
What is food contamination risk / lack of focus? lack of care? lack of teamwork
Responding positively to feedback instead of reacting defensively or giving excuses shows this trait.
What is openness (or coachability, teachability)?
Coming to class late constantly communicates this with your chef instructor.
What is unreliability?
Using your phone during food preparation is an example of this type of risk.
What is contamination? (biological, physical, chemical)
A classmate asks you for a copy of your resized formulas for the lab?
What is hold them accountable. (seek assistance to understand the material yourself)
Starts baking without turning on an oven gathering small wares, turning on the pot sanitizer, turning an oven on.
What is lack of organization and pre-planning for success?
Avoiding distractions (using phones, socializing with friends and TA's etc.) during lab shows this.
What is the ability to focus?
A student repeatedly starts products in lab but does not finish them, resulting in them being thrown out demonstrating this.
What is lack of follow-through and poor time management and preparation?
Hair must be restrained using this to meet food safety standards.
What is a hat, hairnet or both? (hair cannot touch jacket collar)
When You’re running out of time in a practical and may or may not finish on time this should be done.
What is prioritize tasks and maintain quality/safety (not rush or cut corners)? (self reflect afterwards)
Finishes cleaning task early and stands around talking with peers
What is poor teamwork, lack of initiative, non-caring attitude?
Maintaining a positive attitude even during difficult tasks shows this.
What is resilience or determination?
Being quiet and consistently giving your best effort even when product may not turn out creates this type of first impression.
What is positive work ethic and learning attitude (or professionalism)?
Failing to sanitize between tasks such as working with nuts or raw protein can lead to this
What is cross-contamination?
This behavior is exhibited when dishes are piled up at the sink, dropped off in the sink and not addressed by individuals or the class.
What is lack of time management, accountability, initiative or poor teamwork.
When using ingredients and you finish off the last of a product or notice it is at a low level, this should always be done.
What is inform the instructor to order more or refill the product with stock from the store room (Don't leave it and make it someone else's problem)
Unprofessional habits left uncorrected in the first few classes can have a lasting impact on this
What is reputation? which will influence how others view you.