Culinary Arts 1 and 2 Model
Units:
- Employment Portfolio
- Careers and Job Skills
- Safety and Sanitation
- Knives and Small Tools
- Equipment, Policy and Procedures
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Garnishes and Plating
- Herbs and Spices
- Salads and Dressings
- Sandwiches, Cold Pantry and Appetizers
- Culinary Nutrition and Food Science
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- Stocks,Soups and Sauces
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Poultry
- Meat
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Desserts
- Cultural and Global Food
Tags
Activity Industry Sector
Hospitality, Tourism & Recreation
Activity Originally Created By:
Mike Cromwell
Video- Server slipping
Part of Lesson Plan: Preventing Slips, Trips, and Falls
Activity Overview / Details
Have the following 30 second clip ready to go as students come in and show without introduction.
http://www.mediabum.com/videos/Bar-Slippery-When-Wet.html
After the students finish laughing, I point out that slips, trips and falls are both common and preventable in the restaurant industry. I point out that the server in the video could have been seriously injured, and it surely would not be funny if that accident happened to either themselves, or a co-worker.
