Dishwashing

Lesson Plan:  Dishwashing                                                               

National FCS Standards:  

8.0: Food Production and Services

8.2.2   Employ food service management safety/sanitation program procedures, including CPR and first aid.

8.2.7   Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.

Common Core State Standards:                                                     

RST.9-10.3 Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks, attending to special cases or exceptions defined in the text.

Purpose:

Students in a Culinary Program must understand the procedures to keep a kitchen free of food borne illnesses through proper dishwashing techniques.

Behavioral Objectives:

Students will understand and demonstrate proper safety procedures to washing dishes.

Time:  1 – 50 minute class period

Materials Needed:

For demonstration:

  • 2 Sinks and tub or 3 sink dishwashing system
  • Bleach/sanitizing solution
  • Dishsoap
  • Garage bowl/compost for waste

For lesson:

Anticipatory Set:  Explain to students that they will be learning how to properly wash dishes.

Instructional Content:

  1. Show and discuss Dishwashing Article or Dishwashing Powerpoint. Have students take notes and discuss each slide.
  2. Have students practice setting up dishwashing station.
  3. Students will take the written quiz: Dishwashing Written Quiz  . The quiz is also available to take online at Sanitation Tips: Foods and Nutrition or Dishwashing Quiz – Google Docs.
  4. Students who were absent can access the Powerpoints and quiz online.

Assessment:

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