Priority List
When creating a priority list I review with my students on which menu items that take the longest to prepare. For example if we are doing a braised shortrib, this must take priority over our chicken noodle soup. In the past we used production schedules to help students break down the time structure of their day. I use the same priority list when lecturing the days content. I use the same structure by discussing the steps suggested for the days lesson plan by debriefing the longest to shortest menu item. I find that the students who follows my lead are the ones who can complete all of their dishes in the amount of time given.
I agree Glenn, I have my pastry students create production/prep lists for their daily tasks. The list prioritizes their day by accounting for each hour of class. When they finish the task, the item is checked off, what a great feeling that is! If anything is left on that list at the end of class, it typically becomes the first item on the list the next day.
Sounds like a great approach Christin! I like thinking carefully about what skills students are going to need in the future and then working backwards.
Yes Chef,
Use of production list is a kitchen-"to do" list!
In the kitchen & bakeshop time mgnt is a must. When you have paying customers in the future we prepare students for the real world by making this type of time line for them to work towards reaching their goal of having food ready for service on time.
