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)?
Student in full uniform… except dirty apron from yesterday.
What is poor hygiene / unprofessional presentation?
Remaining calm and focused under pressure demonstrates this.
What is professionalism?
The first thing a chef notices when you walk in.
What is appearance (uniform, hygiene)?
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 phone between steps in production, at the end of the day in the store room etc.
What is contamination risk / lack of focus? lack of care? lack of teamwork
Responding positively to feedback instead of arguing or giving excuses shows this trait.
What is openness (or coachability)?
Being 5 minutes late communicates this.
What is unreliability?
Using your phone during food prep is an example of this type of risk.
What is contamination?
Students copy a resized formula from a classmate instead of doing it themselves, and multiple students end up making the same mistake.
What is lack of understanding and lack of accountability? (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 like phones during lab shows this.
What is focus?
A student repeatedly starts products in lab but does not finish them, resulting in them being thrown out.
What is lack of follow-through and poor time management?
Hair must be restrained using this to meet food safety standards.
What is a hat, hairnet or both? (hair cannot touch jacket collar)
You’re running out of time in a practical.
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 but consistently working hard creates this type of first impression.
What is positive work ethic (or professionalism)?
Failing to sanitize between tasks such as working with nuts or raw protein can lead to this
What is cross-contamination?
Dishes are piled up at the sink or dropped off in the sink and not addressed
Becoming overly social with a teaching assistant instead of maintaining a student–staff boundary shows this issue.
What is lack of professional behavior, lack of focus. poor time management, lack of teamwork (end of class clean-up)
If you're more focused on socializing with peers and NAIT staff than baking during lab, you're demonstrating this to your instructor.
What is you are not work-ready (or lack of work ethic/professionalism)?
Your habits in the first few classes quickly establish this, which can be difficult to change later.
What is reputation? (others forming opinions about you)