- Employment Portfolio
- Job Applications
- Writing a Resume
- Letter of Introduction or Cover Letters
- Letters of recommendation
- Job Interviews
- Careers and Job Skills
- Job or Career?? What do you want?
- Becoming a Chef
- Bobby Flay's Road to Success
- Safety and Sanitation
- Handwashing 101
- Introduction to Micro-organisms and Foodborne Illness
- Preventing Slips, Trips, and Falls
- FIFO First in First Out
- Critical Temperatures
- Knives and Small Tools
- Basic Knife Skills and Cutting Techniques
- Table Setting and Service Etiquette
- Basic Knife Handling Skills With a Chef's Knife
- The Cook's Tools
- 2. Knife Safety & Sharpening
- 3. Getting Started - Kitchen Tools & Equipment
- Equipment, Policy and Procedures
- The Importance of a Proper Work Station
- Microwaves, Friend or Foe...Home and Away?
- Food Preparation Terms
- Recipes, Formulas, Costing and Applied Business to Food Service and Hospitality
- Standardized Recipes
- Understanding Recipes
- Vocabulary Memory Review Game
- Following a Recipe....
- How to Concassé
- The "Price" of Today's Food
- Garnishes and Plating
- Effects of Mouthfeel on Food Evaluation
- Eating With Our Eyes: Factors in Plate Presentation
- Learning to Properly Cut Orange Segments
- Plate Presentation Based on the Elements and Principles of Design
- Herbs and Spices
- Salads and Dressings
- Composed Salads
- The Making of Bound Salads
- The Vinaigrette
- Salads the Cold Sides
- Sandwiches, Cold Pantry and Appetizers
- Stimulating the "App"etite
- Devilish Eggs
- Which "Wich"?
- Culinary Nutrition and Food Science
- The Food Pyramid (& Now Plate) & You
- Improve A Recipe Project
- Juice Critique
- Fat and our Daily Diet
- Calculating Calories
- Culinary Caregiving
- Burn, Baby, Burn - The Role of Metabolism and Activity Level
- "Health-i-fied Cake Mix???"
- Chewing Gum Lab
- The "Price" of Today's Food
- Front of the House and Serving Techniques
- Menus and Marketing Strategies
- The Menu
- Menu Planning
- Designing a Menu
- Menu Pricing
- Stocks,Soups and Sauces
- Stocks The Foundation of the Kitchen
- Types of Soup
- Potato Leek Soup
- Cooking 101, Sauces
- Making Sauce A La Minute
- Grains, Pasta and Vegetable Sides
- Eggs, Dairy and Short Order
- Functions of Eggs in Recipes
- French Rolled Omelet Day 1 of 2
- French Rolled Omelet Day 2 of 2
- Milk Definitions and Milk Comparisons
- Making Pudding
- 1. Egg Foams
- Beef Cuts and Basic Cookery
- Ground Beef Comparison
- Beef Wholesale/Retail Cuts and Yields
- Fish and Shellfish
- Bakery, Cakes and Pastry
- Pie Pastry
- 1. Pretzel Logic with Alton Brown The Who, What, When, Where, Why and How
- Introduction to Laminated Doughs
- Cultural and Global Food
- Cultural Foods Project (Part 1 of 4)
- Project Guidelines (Part 3 of 4)
- Culture and food (2 of 4)
- Lab - planning and cooking a 3 course meal (4 of 4)
Activity Originally Created By: Mike Morris
Part of Lesson Plan: Job Applications
Activity Overview / Details
Enlist a student and give them the following script, they are the manager, you are the applicant.
Write: Hiring, inquire within on the board
Have students come in one at a time
1. An applicant (you) approaches a busy employee and asks if they are hiring, employee just tells them no because applicant interrupted them with a customer (another student).
2. An applicant (you) comes in and asks for the manager, you are having a good conversation when your cell phone starts ringing; you ask if they minded if you told the other company you would call them back in a few minutes.
3. An applicant (you) comes in with shirt hanging out, rolled up piece of paper representing a cigarette in pocket or hand, collar askew, etc. asking for a job.
4. An applicant (you) come in with their portfolio, dressed appropriately, asks for the manager, shakes hands, introduces themselves, and asks if they could fill out a job application.
Put the words "Good job search skills" "Poor job search skills" on the board.
Ask the students to share as a large group what they saw in the role playing situations.
Write their answers on the board under each heading.