My goal is to stretch our food budget and make Servsafe engaging by having a lab per chapter which works out to about once a week. I just don’t want my students to dread all the book work and vocabulary.
On Fridays, I have chosen a frugal lab such as french bread pizza.
I already had bacon on hand in the freezer from last semester and cheese. I purchased the bread BOGOF and pineapple and marinara sauce to be more frugal.
Students were responsible for frying their bacon without cross contaminating the fruit or other ingredients.
We’re practicing good personal hygiene after handing raw pork.
I had them use one boat per lab group.