Unit 1: Safety and Sanitation

Students will know how to properly store food and equipment.
Students will know how to prevent cross contamination.
Students will know how to properly cook food to avoid food borne pathogens.
Students will know proper sanitation of equipment and tools.

Students will demonstrate proper storage of foods and equipment to avoid bacteria growth.
Students will identify and apply the appropriate cooking techniques to kill food borne bacteria.
Students will demonstrate proper hygiene.
Students will demonstrate proper sanitation equipment.

Students will consistently apply proper safety and sanitation techniques when handling of foods and equipment.

Students will identify and apply appropriate cooking temperature to ensure food safety.  

Students will consistently practice safe holding time and temperature of foods to avoid the Danger Zone.