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Mrs. Chef Shute’s Classroom Edit display name

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All these products have a home already! Each product ordered is for using in our culinary lab. My program is a simulated workplace, where students are taught the skills necessary to find a job in the culinary field. To help keep our culinary lab sanitized properly, the HACCP Kit has many cleaning items in it to help keep items/places in the kitchen sanitized properly e.g., the cooking thermometers, the sanitizing sink of the three compartments sink to a safe level, countertops, as well as posters with important safety measures, for keeping food safe. My students will use the knives for learning knife skills as well as the different sizes/kinds of cuts and the purpose of each cut. The food processor will be used for cutting fruits and vegetables to make them consistent in size, easy to eat and, eye appealing. The French Fry Cutter will be used for making zucchini fries, sweet potato fries, and cucumber slices. My students will see that cutting them with the cutter keeps them uniform in size and does not waste product. These products will be well used to learn the skills necessary to work in the Foodservice industry. The products I chose items used in commercial kitchens, and I want my students to get the full effect of working with commercial equipment. Thank you for your consideration! My students and I are grateful for this opportunity.

About my class

All these products have a home already! Each product ordered is for using in our culinary lab. My program is a simulated workplace, where students are taught the skills necessary to find a job in the culinary field. To help keep our culinary lab sanitized properly, the HACCP Kit has many cleaning items in it to help keep items/places in the kitchen sanitized properly e.g., the cooking thermometers, the sanitizing sink of the three compartments sink to a safe level, countertops, as well as posters with important safety measures, for keeping food safe. My students will use the knives for learning knife skills as well as the different sizes/kinds of cuts and the purpose of each cut. The food processor will be used for cutting fruits and vegetables to make them consistent in size, easy to eat and, eye appealing. The French Fry Cutter will be used for making zucchini fries, sweet potato fries, and cucumber slices. My students will see that cutting them with the cutter keeps them uniform in size and does not waste product. These products will be well used to learn the skills necessary to work in the Foodservice industry. The products I chose items used in commercial kitchens, and I want my students to get the full effect of working with commercial equipment. Thank you for your consideration! My students and I are grateful for this opportunity.

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About my class

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