2.1 Demonstrate the safe use of tools and kitchen equipment.

PURPOSE

SUGGESTED TIME

LEARNING OBJECTIVES

• analyze and report on a case study highlighting a real hospitality business committed to health and safety
• review and present guidelines and procedures for minimizing kitchen tools and equipment related injuries

INSTRUCTIONAL STRATEGIES

• brainstorm
• group work
• group presentation

INSTRUCTIONAL TOOLS AND RESOURCES

• White Spot Health and Safety Information booklet   

INSTRUCTIONAL PLAN

1. Instruct students to pre-read the White Spot Health and Safety Information booklet before coming to class
2. Organize class into five groups to represent one of each of the following:
   • Kitchen Equipment Lock-out
   • Cleaning Kitchen Equipment - Convection Oven
   • Cleaning Kitchen Equipment - Slicer
   • Handling Hot Oil
   • Working Safely with Knives
3. In their groups, ask students to brainstorm safe use procedures for their topic and record
4. Have each group present their findings to the class
5. Instruct students to use each section in the White Spot Health and Safety Information booklet that is appropriate for their topic
6. Review students' findings and discuss any additions/omissions to their findings
7. Conduct a class discussion on the role of leadership at White Spot in creating a Health and Safety Information booklet for their employees
8. Open a discussion on how effective the students found this information for themselves as potential new employees of White Spot
9. Encourage students when they are seeking employment to look for good examples of employers, such as reflected in this case study, as safe places to work