Name: ______________________ Date: __________ Station: ______ Dish: ____________________

Print page 1 at poster size (11 by 17 or larger) for each station, and letter size for each student.

Page 1. The Flowchart Builder

Eight blocks. Five minutes each. Forty minutes total. Every block has something for every person. Nobody has a blank block. (A flowchart is your plan, written minute by minute.)

The five phases: SETUP (0 to 5), PREP (5 to 10), COOK (10 to 25), SERVE AND EAT (25 to 34), CLEAN (34 to 40).

The hard rules for this chart:

• The critical path step goes in block 0 to 5. Not later.
• Plates go down at minute 29, whatever state the dish is in. Write it in the 25 to 30 block.
• The two things only the teacher can do are opening the oven and draining a pot. Write the minute you will call the teacher. Write it in a different color, so the teacher can read it across all four stations.
• If your station finishes early, write SUPPORT DUTY in that block and name which station you help.

Our teacher-call minutes: oven at minute ______ Drain at minute ______

Our support duty block: ______ to ______ helping Station ______

After cook day

Come back to this chart with a third color. Write the actual time next to the planned time in every block. That is your evidence for the reflection in Lesson 6.17 and for Rubric 06 criterion 5.

Page 2. The Critical Path Finder

The critical path is the one step that everything else waits on. If it is late, everything after it is late.

Step 1. Point to it. Our critical path step is: ________________________________________

Step 2. Say why. Nothing else at our station can happen until this step is done because:

Line 1: ________________________________________________________________________

Step 3. Start it early. The earliest block this step can start is: ______ to ______

Step 4. The slip test. If this step starts five minutes late:

• It finishes at minute ______ instead of minute ______.
• Our dish would be ready at minute ______.
• We would eat at minute ______.
• Circle one: we still eat inside the period / we do not eat inside the period.

Step 5. Three shortcuts we could use if it slips. (Write three. "Work faster" does not count. Slide 9 has the three legal kinds.)

1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________

Step 6. Make it faster before it starts. Write one thing we can do so the critical path step takes less time:

Line 1: ________________________________________________________________________

Sentence frames

Page 3. The Station Card

Station: ______ Dish: ____________________ Makes: 28 portions plus 2 spares

1. Ingredients for this station

2. ALLERGEN BOX (the card is not approved without this)

Circle every allergen in this dish: wheat, dairy, egg, soy, peanuts, tree nuts, fish, shellfish, sesame, none

Our substitution for anyone on the class allergy list: ________________________________________

The Station Manager reads this box aloud to the class before the first plate goes out.

3. Step-by-step instructions (ten steps, one action per step)

1. WASH YOUR HANDS with soap and water for 20 seconds. Dry them completely.
2. ________________________________________________________
3. ________________________________________________________
4. ________________________________________________________
5. ________________________________________________________
6. ________________________________________________________
7. ________________________________________________________
8. ________________________________________________________
9. ________________________________________________________
10. ________________________________________________________

Test: could a substitute teacher run this station from these ten steps with no questions? The station next door will read it and tell you.

Stretch, for Exceeds on Rubric 06: pick two steps. Next to each one, write what to do if that step goes wrong.

4. Safety reminders (three from the bank on page 5, plus one that is only about our dish)

1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________
4. Ours only: ________________________________________________________

5. WHAT DOES DONE LOOK LIKE? (four checks, and each one has to be something you can see with your eyes)

• ☐ ________________________________________________________
• ☐ ________________________________________________________
• ☐ ________________________________________________________
• ☐ Burner OFF. Station wiped down. Tools rinsed and returned.

6. Roles on cook day

The paired read

Station ______ read our card. Their one question was:

Line 1: ________________________________________________________________________

We fixed it on step ______ by: ________________________________________

Teacher approval: ______________________ Date: __________

Page 4. The Picture Flowchart Card (this counts as a real station card)

Draw the step in the box. Write one or two words under it. The symbol next to each block tells you what kind of block it is.

Circle the block with the critical path step in it. Put a star on the block where the teacher is needed.

Allergens in this dish, circled: wheat, dairy, egg, soy, peanuts, tree nuts, fish, shellfish, sesame, none

Done looks like (draw or write four): 1. ______ 2. ______ 3. ______ 4. ______

Page 5. The Safety Reminder Bank

Pick three. Copy them onto your card. Then write one that is only about your dish.

The six-step sanitation routine (the same six steps all year, in this order)

1. Hair back
2. Sleeves up
3. Wash hands
4. Sanitize surfaces
5. Clean as you go
6. Station check before dismissal

• * *