Module 2: Safety and Sanitation (Core)

Suggested times for parts A, B, and C are given below.

Foundational Objectives

To understand and apply safety and sanitation practises when selecting, preparing, serving, and storing food.
To be familiar with and practise emergency procedures.

Common Essential Learnings Foundational Objective

To understand and apply the principles of safety and sanitation. (COM)

Note: Other CELs may be emphasized.

Topics

Safe work habits
Personal hygiene and sanitation
Fire safety
First aid
Food sanitation

Module 2A Introductory

Suggested time: 8-10 hours

Learning Objectives	Notes
2.1A To describe how cuts, machine injuries, falls, burns, and strains can be prevented. (COM)	Use Occupational Health and Safety personnel and video resources to present and discuss safety standards and safe work habits. Check the Saskatchewan Labour website for additional information . Outline hazards in the kitchen and how they can be prevented. Invite, as a guest speaker, someone who has been injured on the job. Demonstrate how to hold, carry, wash, and safely handle a knife or other sharp tool.
2.2A To practise appropriate grooming and personal hygiene. (PSVS)	Outline rules for appropriate grooming and hygiene when working in a food service establishment. Discuss the importance of safe dress such as closed-toe shoes, suitable pants, and shirts without loose sleeves. Discuss appropriate standards for jewelry, cosmetics, and hair confinement.
2.3A To evaluate the importance of a clean and sanitary work area.	Describe the procedure for maintaining good sanitation within a food service work area. Discuss the importance of proper sanitation in the food service industry.
2.4ATo identify how food borne illness is spread and describe ways to prevent it.	Describe ways to prevent food-borne illness and chemical contamination. The learning objectives from Module 5: Food Safety and Sanitation of the Tourism, Hospitality and Entrepreneurship A30, B30 Curriculum Guidelines should be incorporated into Commercial Cooking 10.
Learning Objectives	Notes
2.5A To complete a recognized basic foodhandling course.	Students may complete the 3.5 hour certification course, Basic Safe Foodhandling, offered through the local Health District.
2.6ATo describe types of fires and the appropriate kind(s) of extinguisher(s).	Locate and identify fire extinguishers in the school lab setting. Invite the local fire inspector to visit the class and make a presentation on fire regulations and safety procedures.
2.7A To demonstrate proper evacuation and notification of officials.	List some of the types of fires and the types of suitable fire extinguishers in each case. Identify where extinguishers are most frequently used within the food service industry. Discuss the importance of procedures for evacuation within a food service establishment. Demonstrate how and when they should be used.

Module 2B Intermediate

Suggested time: 8 hours

Learning Objectives	Notes
2.8BComplete a recognized food sanitation program. (PSVS)	Students choosing to continue into post-secondary training are advised to complete the 8 hour certification course, Foodsafe, offered through the regional public health district. NB: Foodsafe Certification is more comprehensive than the basic safe food handling course mentioned above and articulates with Level I in the professional cook trade.

Module 2C Advanced

Suggested time: 5-10 hours

Learning Objectives	Notes
2.9CTo complete a recognized first aid course.	Students should be encouraged to complete an industry-recognized first aid course and to obtain certification. This certification should become part of their personal career portfolio.
2.10CTo be familiar with Workplace Hazardous Materials Information System (WHMIS). (TL)	Participate in a WHMIS training exercise. See the Practical and Applied Arts Handbook or contact Saskatchewan Labour. NB. Students who have successfully completed the training above are not required to repeat the sessions unless their certification has elapsed.

Module 3: Tools and Equipment (Core)

Suggested times for parts A, B, and C are given below.

Foundational Objective

To use, maintain, and operate common kitchen tools and equipment.

Common Essential Learnings Foundational Objectives

To understand and use the vocabulary, structures, and forms of expression related to the food industry. (COM)

Note: Other CELs may be emphasized.

Topics

Using small hand tools; sharpening of knives
Operating a range, grill, griddle, fryer, broiler, steamer
Operating a microwave oven
Selecting, cleaning, and using pots and pans
Operating and maintaining small electrical equipment
Operating, cleaning, and maintaining refrigerators and freezers
Operating and maintaining major equipment (optional)

Module 3A Introductory

Suggested time: 5-10 hours

Learning Objectives	Notes
3.1A To identify and correctly use basic hand tools and utensils. (COM)	Demonstrate the use of common hand tools and allow students to practise using tools such as the following: wire whip peeler paring knife solid, perforated, and slotted spoons spatula colander and chinois pots and pans storage containers measuring utensils baking sheets and dishes
3.2A To understand the basic operation of gas and electrical equipment. (TL)	Emphasize safety while demonstrating the operation of gas and electrical tools such as the following: blender and mixer slicer food processor skillet griddle grill steamer range convection oven microwave oven dishwasher deep fryer Note: Natural gas is often used in the food service industry. It is suggested that the students have experience with both gas and electrical appliances. You may want to consult with SaskEnergy and SaskPower. Apprise students of their right to refuse to operate faulty equipment where personal safety is at risk. Students should be aware of the procedure for reporting faulty equipment.
3.3ATo clean equipment effectively.	Demonstrate appropriate techniques and materials for cleaning different tools and equipment. Students should experience the following: operating a commercial dishwasher using a filter deep fryer dismantling a slicer sanitizing surfaces Whenever possible, students should select, use, and clean kitchen equipment.
3.4ATo practise handling, cleaning, storaging, using, and sharpening knives safely. (TL))	Inviting a guest into the classroom to demonstrate safe handling of knives will enhance this section. This will present an opportunity to integrate career development objectives within the curriculum modules.

Module 3B Intermediate

Suggested time: 5 hours

Learning Objectives	Notes
3.5BTo plan and select appropriate equipment for various food preparation tasks.	Give intermediate students the opportunity to plan food preparation tasks and assess appropriate selection and use of equipment.
3.6BTo practise safe and efficient operation and maintenance of kitchen equipment.	Demonstrate operation of major equipment and routine maintenance such as dismantling for periodic cleaning. Students should be given the opportunity to light pilot lights, clean deep fryers, operate time cycles on ovens, and steamers, etc. Different learning experiences may be encountered in various learning situations and food service establishments. Students may be required to use tools and equipment not mentioned above.

Module 3C Advanced

Suggested time: 5 hours

Learning Objectives	Notes
3.7CTo demonstrate ability to teach others basic operation and cleaning of kitchen equipment.	Advanced students should be given the opportunity to explain the basic operation and cleaning of kitchen equipment to others (e.g., junior students). Emphasize good communication skills. (COM)
3.8C To understand the maintenance and cleaning cycle of a commercial kitchen.	Students may devise and participate in the routine maintenance and cleaning cycle of a food service establishment.
3.9C To manage and maintain optimum refrigerator and freezer storage.	The advanced student should be given opportunity, where possible, to consider and manage the following: temperature adjustment appropriate coverings and wrappings for food items cleaning procedure prevention of contamination maintenance of food quality (e.g., avoiding freezer burn and stale food)