The Importance Of Teamwork In The Culinary Arts Classroom

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Skills learned and enhanced through the culinary arts classroom can be transferred to everyday life and in a future workplace. Teamwork will be a demand in almost every career, and is a skill that needs communication and the ability to efficiently work well with others. Additionally, safety and sanitation practices learned in culinary arts with food, can be carried to personal hygiene and safety and sanitation in the workplace. Essential skills such as teamwork and safety and sanitation will be beneficial in not only in the classroom of culinary arts but in everyday life and future careers.

Teamwork is a vital skill to master to be a successful and efficient worker in a future career. Key qualities of teamwork incorporate decision-making, …show more content…

In order to create a successful dish, teamwork is is a key aspect in achieving this goal. Communication and organization are the two most important qualities of teamwork in labs. In order for a dish or recipe to be successful, communication needs to take place within the team. With communication, each team member can discuss with one another what needs to be done, what has been accomplished, and if there are any questions to clarify confusion. Communication was key when needing to know what correct measurements was for which ingredient, clarification on directions in a recipe, or if there was multiple team members helping with the cooking, which step was those team members are and what is the status on …show more content…

Safety and sanitation will be a part of personal hygiene and skill that will be needed in the workforce.
In the Culinary classroom safety and sanitation was a necessity in providing safe products to consume. Personal hygiene has to be maintained in order to provide a cleanliness environment when working with food. Washing hands before, during, and after cooking eliminates the potential for spreading bacteria to the food that is being prepared. Bathing daily, clean clothing and hair, and not working when ill are always ways to prevent spreading bacteria. When working with the food itself, keep meats separate from non-meat products, if both types of products on prepped on the same area (cross contamination), this could possibly cause foodborne illness. Also, learning that hot foods are supposed to be kept hot, and cold foods are supposed to be kept cold prevented the growing of bacteria and avoiding the danger zone (41-135

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