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Unit 3 of 6 · Culinary Arts & Hospitality
Kitchen Safety & Sanitation
What students do
Students investigate how cross-contamination moves between raw and cooked food, then design a prep-station setup that prevents it.
TrellisTag
- ServSafe 4.2 · Prevent cross-contaminationMatches the ServSafe set you pinned for this course.
- CELP 4 · Construct grade-appropriate claimsThe template default for a hands-on reflection row.
- Cause and EffectThe task traces how contamination leads to illness.
- Assessment FOR LearningA formative check before the station build.
TrellisApprove
- ✓Prioritized standardServSafe 4.2 · Prevent cross-contamination
- ✓CELP standardCELP 4 · Construct grade-appropriate claims
- ✓Language functionCause and Effect
- ✓Type of assessmentAssessment FOR Learning
Unit 3 of 6 · Culinary Arts & Hospitality
Kitchen Safety & Sanitation
ServSafe 4.2CELP 4Cause and EffectAssessment FOR Learning
Sent to the reviewerApproved
01The teacher writes what students do.
In Danbury Public Schools, a unit curriculum review went from 90 minutes to 15.
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