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Ms. Lagarde’s Classroom Edit display name

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One aspect of student learning is through experiences and observing effective modeling. Consequently, providing them with an organized and sanitized work area is a vital part of the Food Service curriculum. We aspire to prepare our students to be an asset to our community. As students continue to further their knowledge in the Food Service industry it is important to model industry expectations and allow students to apply textbook knowledge with hands on experiences. By providing an organized industry standard workspace and pantry area, students will have the responsibility of managing and maintaining it to industry standards. By using standards such as FIFO, pest management and sanitation/safety practices students will benefit from practicing workplace expectations daily in the classroom. Setting up the pantry to meet industry standards according to the National Restaurant Association by using metal wire shelving and closed containers to prevent chemical, biological and physical contamination is an integral aspect of the Food Service courses.

About my class

One aspect of student learning is through experiences and observing effective modeling. Consequently, providing them with an organized and sanitized work area is a vital part of the Food Service curriculum. We aspire to prepare our students to be an asset to our community. As students continue to further their knowledge in the Food Service industry it is important to model industry expectations and allow students to apply textbook knowledge with hands on experiences. By providing an organized industry standard workspace and pantry area, students will have the responsibility of managing and maintaining it to industry standards. By using standards such as FIFO, pest management and sanitation/safety practices students will benefit from practicing workplace expectations daily in the classroom. Setting up the pantry to meet industry standards according to the National Restaurant Association by using metal wire shelving and closed containers to prevent chemical, biological and physical contamination is an integral aspect of the Food Service courses.

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