Title: Design a kitchen floor plan to facilitate a specific menu.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Design should include

- applying space-management principles to the kitchen and food storage areas
- designating work sections for various menu functions
- creating a floor plan that contributes to efficiency of the workflow
- organizing equipment, supplies, and ingredients to facilitate food preparation.

Process/Skill Questions:

Thinking

- How does a kitchen floor plan contribute to an efficient workflow?

Communication

- What role does speaking or writing play in creating a kitchen floor plan?

Leadership

- How is cooperation vital in performing the task of organizing ingredients in a refrigerator or dry storage room?

Management

- What are the consequences of failing to organize ingredients in a refrigerator or dry storage room?
- How does organizing ingredients interrelate with other tasks?