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Ms. Lopez’s Classroom Edit display name

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Our students in the START program are learning to work in a fast paced, commercial kitchen and hospitality environment. They are learning a variety of skills in hot foods, cold foods, serving lines, laundry services, and custodial work. These day to day operations are similar to what you may say aboard a cruise ship line. Therefore, our students are learning skills that will transfer over into their personal and professional lives. Eventually, our purpose is to get these students employed beyond their high school experience. On the hot food and cold side operations, students work with an array of equipment including knives, garnishing tools, and cutting boards. Currently, students use the cutting boards without any type of safety board while cutting fruits and vegetables. Students will benefit from using cutting board safety mats in order to practice safe and efficient knifes skills. The safety mats will expose them to industry standard equipment preparing them well beyond post-secondary education and training. Finally, our students primary hands on learning takes place inside a commercial kitchen line within very tight spaces. Students access smallwares and equipment of all sizes in many different areas of the kitchen. Our students must have quick and easy access to the tools we use frequently in order to put out our lunch within specified time. We are in need of hanging wired shelves and hooks for hanging our class.

About my class

Our students in the START program are learning to work in a fast paced, commercial kitchen and hospitality environment. They are learning a variety of skills in hot foods, cold foods, serving lines, laundry services, and custodial work. These day to day operations are similar to what you may say aboard a cruise ship line. Therefore, our students are learning skills that will transfer over into their personal and professional lives. Eventually, our purpose is to get these students employed beyond their high school experience. On the hot food and cold side operations, students work with an array of equipment including knives, garnishing tools, and cutting boards. Currently, students use the cutting boards without any type of safety board while cutting fruits and vegetables. Students will benefit from using cutting board safety mats in order to practice safe and efficient knifes skills. The safety mats will expose them to industry standard equipment preparing them well beyond post-secondary education and training. Finally, our students primary hands on learning takes place inside a commercial kitchen line within very tight spaces. Students access smallwares and equipment of all sizes in many different areas of the kitchen. Our students must have quick and easy access to the tools we use frequently in order to put out our lunch within specified time. We are in need of hanging wired shelves and hooks for hanging our class.

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About my class

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