Vocational Cooking I and II

  • Scooping batter

    Location: Creekside School
    Ages: 14–17
    Environment: Busy kitchen with an oven, cooking tools, refrigerators, etc.
    Directions: Written, visual, and verbal, single to multiple step
    Class I Length: 45 minutes, 4 days a week
    Class II Length: 45 minutes, 5 days a week

  • Description

    Vocational Cooking is a center-based pre-vocational class that takes place in a kitchen environment to learn pre-requisite skills in the culinary field. The class uses tasks associated with food preparation and clean up to teach skills related to work readiness.

  • Tasks

    • Signing in and out
    • Food Safety (hygiene, clothing, when/how to wear gloves, etc.)
    • Read and follow simple recipes
    • Assemble ingredients, utensils, tools and equipment
    • Measuring ingredients
    • Clean up workspace (sanitizing)
    • Dish washing
    • Food Presentation
    • Kitchen Clean up
    • Inventory of stock
    • Making a shopping List
    • Proper food storage
    • Caring and sharing food preparation
    • Shopping in community (Vocational II)
    • Making pizza for Creekside Café

  • Skills

    • Punctuality and reliability
    • Working as part of a team of people
    • Waiting
    • Safety
    • Appropriate hygiene in the food service field
    • Respect and caring for others
    • Listen to and follow directions
    • Communication
    • Attention to detail
    • Problem solving