7.11 Never “hide” a knife under anything e.g., tea towel, bunch of spinach, etc. 7.12 Never leave a knife in a sink. 7.13 Never hand a knife to anyone, always place it on the bench and let them pick it up. 7.14 Beware when putting hands in tool box/drawers. Always store knives with blades and tips in same direction. 7.15 For safety of food/cross contamination (Never use the same knife for two di erent jobs (without cleaning properly). 8.0 Practical class Production Information: This information is designed to assist students in practical classes, to work in an e cient and timely manner to produce a high standard of quality work. 8.1 Wash / sanitize bench area, set up knives / chopping board. 8.2 Read the recipe (twice), make notes understand the technical process, ask your teacher questions! 8.3 Collect all your required ingredients and refrigerate high risk items at all times until ready for use (including garnish). 8.4 Collect all small equipment, service ware and turn on required appliances (e.g., Ovens etc.). 8.5 Start to prepare ingredients and begin the cooking process starting with the items that require the most time to prepare. 8.6 Work cleans at all times, work into a bowl or on a cutting board, not on to your bench. Keep your stock vegetables, scraps and preparation separate at all times. 8.7 It is important to keep all your work covered and labeled when required. 8.8 Class demonstration requires full attention, students disturbing may be asked to leave the class. 8.9 Work as a team, individual units in pairs of two (partners subject to change & not of choice), communicate well and work safely. 8.10 All consumables such as sanitizers, paper rolls etc. to be judiciously used and not to be wasted. 8.11 All dirty dishes to be neatly stacked on the trolley and thereafter washed, dried and placed back in to the respective shelves. 8.12 All students are required to responsibly conduct all the opening & closing activities, keep kitchen thoroughly clean and properly arranged in the manner prescribed for the next class. 9.0 Breakages, Damages & Losses: All breakages, damages & losses will be charged in actual, to the student(s) / student group concerned. 10. Opening & Closing Activities: These activities are specially designed to simulate the industry work environment, help students to develop leadership skills and become responsible & accountable, thus enabling them to seamlessly integrate and e ectively deliver in the work environment. 10.1 Opening activities: i. Briefing by Student Chef of the day. ii. Inventory control. iii. Chiller tagging. iv. Daily maintenance activities. 10.2 Closing Activities: i. Inventory control. ii. Chiller tagging. iii. Arrangement of all crockery, cutlery and small equipment’s. iv. Thorough cleaning of all preparation & cooking tables, kitchen & wash area floor (sweeping & mopping). v. Report submission by Student Chef of the Day. Detailed SOP guidelines are available for the above and same will be explained by the trainer in-charge. The opening & closing activities are mandatory for all professional program students. Student Signature : 05 ICCA / SPP / V7.1 / 05 / 2023
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