Day 1 Welcome to the Kitchen (Culture, Safety, Systems)
LESSON 01
Title: Day 1 — Welcome to the Kitchen (Culture, Safety, Systems)
Sow Project Student Station Set-up Guidelines
Learning Objectives
Understand expectations, professionalism, and kitchen communication.
Learn core sanitation systems: handwashing, gloves, boards, sanitizer, labeling.
Set up a compliant prep station and demonstrate safe knife handling basics.
Instructor Demo (20–30 min)
Kitchen calls: behind / hot / sharp / corner + call-backs.
Sanitizer bucket setup + test strip verification.
Color-coded boards + cross-contamination prevention.
How to carry, pass, wash, and store knives safely.
Hands-On Lab / Practical (2–3 hrs)
Station setup drill: towels, sanitizer, boards, gloves, labels, waste control.
Handwashing & glove-change reps (timed).
Label + date practice: FIFO, made-on / use-by notation.
Written Work (10–20 min)
Kitchen Journal (1 page): Why I’m here + what I want in 6 months
Safety mini-quiz (Handout A)
Reading (The Food Lab)
Kitchen setup, basic tools, heat fundamentals
Assessment / Standard to Pass
Correctly sets the sanitizer bucket strength and explains the board system.
Demonstrates correct handwashing and glove change.
Label and date a container correctly.
Instructor Notes
Take a photo of a “perfect station setup” for student reference.
Set the tone: urgency + kindness + standards.
What to Submit (Virtual Students)
Upload a photo of your labeled container + a short note: “What does FIFO mean to you?”
Upload your journal page (photo or PDF)
