RULES AND REGULATIONS
to ensure a safe, professional, and educational environment
1. Dress Code: Wear proper chef attire, including a chef’s
jacket, apron, and hat. Closed-toe, non-slip shoes are
mandatory.
2. Hygiene: Maintain personal hygiene at all times. This
includes regular hand washing, keeping nails trimmed
and clean, and tying back long hair.
3. Food Safety: Understand and adhere to food safety
practices, such as proper food storage, temperature
control, and avoiding cross-contamination.
4. Equipment Use: Use kitchen tools and equipment safely
and responsibly. Always supervise the use of sharp
instruments and hot appliances.
5. Cleanliness: Keep the work area clean and organized.
Clean as you go to maintain a tidy environment.
6. Respect Ingredients: Handle all ingredients with care
and respect to avoid waste.
7. Time Management: Be punctual for all classes and
manage time efficiently during cooking exercises.
8. Teamwork: Collaborate and communicate effectively
with peers. Respectful interaction is key in a kitchen
environment.
9. Instructor Guidance: Follow the instructor’s guidance
and ask questions if clarification is needed.
10.
Allergen Awareness: Be aware of common food
allergens and ensure dishes are prepared safely for
those with allergies.
11.
No Eating or Drinking: Avoid eating or drinking in the
kitchen area unless it’s part of the tasting process.
12.
Reporting Incidents: Immediately report any
accidents or injuries to the instructor.