Keys to Success

DO'S & DONT'S

DO’s:

• Ask lots of questions!
• Be on time for class.
• Enter the kitchen dressed in a complete, clean, and pressed uniform.
• Have a pen, paper, and a Sharpie (part of your uniform).
• Be prepared with mental mise en place, recipe conversions and methodology, grocery lists, and equipment lists for each lab.
• Table Set-Up is required for each Lab: Bleach water (sanitizer) bottle and tasting spoons per table.
• Clean as you go.  Everyone cleans and no one leaves early.  See the cleaning list for your duties for each lab.
• Clean out the refrigerator after every lab.
• Take the daily temperature log at the beginning and end of lab for your assigned week(s).
• Form study groups.
• Read the chapters and do all the assigned reading.
• Take notes during demos.
• Have fun!

DONT’s:

• Do not be afraid to make mistakes.
• Do not procrastinate on projects or anything else.
• Don’t come to class unprepared.  Take a few minutes to get yourself ready before you walk in the kitchen.
•  NO CALL – NO SHOW = ZERO