Handout 1.13: Role Cards, Lab 2 (Sheet Pan Nachos)

Lesson: 1.13 Lab 2
Print: One set of eight cards per station on card stock; cut apart. Each student holds their card from Day 1 through the end of Day 2. The eight roles are the same eight as Lab 1 (Handout 01.08 - Role Cards Lab 1.md) with the nacho jobs on them. Roles rotate at the next lab so everyone runs the pan, the sink, and the numbers over the year.

Team sizes: the four core roles run at every station. Expansion roles turn on at five, six, seven, and eight students, in the same order as Lab 1. Eight students: one card each. Seven students: the Station Manager carries the Time Keeper card too. Six students: no Plate Builder; the Helper Cook runs the salsa bar trip. Five students: no Toppings Chief either; the Second Cook adds the cheese and the Head Cook speaks for the station in the label discussion.

Every role, every phase: Wash hands first. Apron and hair tie on. Say "behind you" and "hot" out loud. Nobody but the teacher touches the oven.

Role Card 1: Station Manager (CORE, always on)

You keep the station clean the whole time, not just at the end. You do not do every job; you make sure every job gets done.

1. Minute 0 to 5: check every teammate: hands washed, hair back, apron on. Say who is not ready. Spray and wipe the counter before anything touches it. Check the "on the counter" list on the station card. Report "station ready" to the teacher.
2. Minute 10 to 16: wipe any spill the second it happens. Clear the trash the moment it appears.
3. Minute 26 to 32: fill the sink with hot soapy water while the Head Cook plates. You get served first so you can eat and still run the check.
4. Minute 36 to 40: read the clean and check list out loud, one line at a time. Everyone does their line. You do the counter and the sink last. Report "station clean." Get the teacher's signature.

Your safety job: a wet floor gets a towel on it now and a teacher told. Nothing is left in the sink under suds. If someone reaches for the oven door, you say "teacher only."

Your line at the end: "Station ______ clean."

Tag-in note: at seven students, you are the Time Keeper too. Carry both cards.

Role Card 2: Head Cook (CORE, always on)

You run the pan.

1. Minute 0 to 5: read the whole station card out loud to the team while the Station Manager checks the counter.
2. Minute 10 to 16: check the pan before it moves. Even chips? Beans and corn spread? Cheese edge to edge? Call "pan ready."
3. Minute 26 to 32: when the one minute on the trivet (the heat pad) is up, portion with the spatula. About one seventh per plate. Serve the Station Manager first (they are at the sink).
4. Minute 36 to 40: zone: the pan, with the Second Cook. Roll the foil up and into the trash. Wash and dry the pan and the spatula.

Your safety job: the pan comes back hot. It is yours with the spatula, never anyone's with their hands. You never touch the oven.

Tag-in note: at five students, you also speak for the station in the label discussion.

Role Card 3: Second Cook (CORE, always on)

You build the pan.

1. Minute 5 to 10: foil in the pan, shiny side down, edges turned up. Chips in ONE even layer. You should see foil between some chips. Not a mountain.
2. Minute 10 to 16: when the Prep Cook hands you the drained beans and corn, spread them over the chips with the spoon. The Toppings Chief adds the cheese. Hand the pan to the Head Cook to check.
3. Minute 26 to 32: hold the plates for the Head Cook while they portion.
4. Minute 36 to 40: zone: the pan, with the Head Cook. Wash and dry the large spoon; put the pan away.

Your safety job: the pan is cold when you touch it. After it comes back from the oven, it is the Head Cook's with the spatula, not yours with your hands.

Tag-in note: at five students, you add the cheese too.

Role Card 4: Prep Cook (CORE, always on)

You are at the sink first.

1. Minute 5 to 10: hands washed, colander in the sink, large spoon ready.
2. Minute 10 to 16: BEANS: pour half the can into the colander. Drain. RINSE under cold water until the water runs clear. Shake. CORN: pour one third of the can into the colander. DRAIN ONLY. Do not rinse. Hand both to the Second Cook. Cans go to the Helper Cook.
3. Minute 26 to 32: bring the forks and napkins to the table.
4. Minute 36 to 40: zone: dishes and sink, with the Plate Builder. Wash and dry the colander and the measuring cup.

Your safety job: the cans are already open; the lids are gone. If you find a sharp edge, stop and tell the teacher. Do not reach in.

Say it twice: beans, drain and rinse. Corn, drain only.

Role Card 5: Helper Cook (EXPANSION, turns on at 5 students)

You keep the station supplied so nobody else has to leave it.

1. Minute 5 to 10: bring the chips and cheese from the supply table to the Second Cook and the Toppings Chief. Then help the Prep Cook at the sink: hold the colander steady while the beans rinse.
2. Minute 10 to 16: take the empty cans from the Prep Cook, rinse them, put them in the recycling.
3. Minute 16: go with the Plate Builder to the refrigerator for the salsa and sour cream. Then clear the path from the door to your trivet (the heat pad the hot pan sits on) so the teacher can set the hot pan down: nothing on the path, mitts by the trivet.
4. Minute 36 to 40: zone: floor and trash. Plates and forks into the trash, napkins off the floor, sweep, liner replaced.

Your safety job: walk. Nothing hot is ever yours to carry.

Tag-in note: at six students, you run the salsa bar trip (the Plate Builder's card). If you are not here, the Prep Cook brings the chips and cheese and rinses the cans.

Role Card 6: Toppings Chief (EXPANSION, turns on at 6 students)

You own the cheese and the numbers.

1. Day 1, Step 3: lead the Nacho Label Math. The teacher does the chips line on the board. You read your station's assigned label out loud (serving size first, then sodium); everyone computes. Make sure every teammate's handout has the per-person plate number before the exit line.
2. Minute 5 to 10: if the cheese is not pre-measured, measure 1 cup, level, into the cup. Set it by the pan.
3. Minute 10 to 16: after the Second Cook spreads the beans and corn, cheese over everything, edge to edge.
4. Minute 16 to 26 (the bake): you speak for the station in the label discussion. Have ready: the per-person sodium number, the ingredient with the most sodium per serving, the ingredient with the most in the whole pan, and the swap your station would make.
5. Minute 32 to 36: ask your table the question: is this healthier than the bag it came from? Get one answer from each person that uses the number.
6. Minute 36 to 40: zone: counters and supplies. Put away the leftover chips and cheese. Collect the handouts.

Your safety job: during the bake you keep the team at home base and away from the oven.

Tag-in note: if you are not here, the Second Cook adds the cheese and the Head Cook speaks for the station.

Role Card 7: Plate Builder (EXPANSION, turns on at 7 students)

You run the salsa bar trip.

1. Minute 0 to 5: line up the 7 plates at your station for the Head Cook.
2. Minute 16 (the second the pans go in): go with the Helper Cook to the refrigerator. Bring the salsa and sour cream to the salsa bar, with their spoons.
3. Minute 26 to 32: when the teacher calls your station, carry the portioned plates to the salsa bar, two at a time. Serve 2 tablespoons salsa and 2 tablespoons sour cream on each plate (that is one serving each). Carry the plates back. Plates come to the bar; the bar does not come to the plates.
4. Minute 36: put the salsa and sour cream back in the refrigerator. Wipe the bar. Then zone: dishes and sink, with the Prep Cook.

Your safety job: walk. Two plates at a time, not seven. Nothing hot is ever yours to carry.

Tag-in note: if you are not here, the Helper Cook runs the salsa bar trip.

Role Card 8: Time Keeper (EXPANSION, turns on at 8 students; at 7, the Station Manager does this)

You watch the clock and the room.

1. Minute 0: write the start time on the station card. Call each step by the minute: "line and layer" at 5, "drain and top" at 10, "pan ready by 16."
2. Minute 16 to 26: watch the bake with the teacher's timer. Call "two minutes" at minute 24.
3. Minute 26: when the pan lands on the trivet, you count the one minute out loud. Nobody touches the pan until you say "go."
4. Minute 36: call "clean and check." Minute 39: call "chairs in." Then the final walk with the Station Manager: every line on the station check.

Your safety job: you are the second set of eyes. A towel near the oven, someone reaching over the pan, a mitt not by the trivet, a wet floor: you say it. You never touch the oven either.

Say the two oven rules before we start: "Only the teacher opens the oven. The pan lands on the trivet and nobody touches it for one minute."

Clean-up zones (post at every station)

The Station Manager reads the list, does the counter and the sink last, and reports "station clean." Teacher signs the station only when every line is done.