It is important as instructors to establish sanitation standards with students so that there is a clear understanding as to what is clean and safe. It is also beneficial to assign a sanitation lead at the beginning of class to further empower individuals to take responsibility for an entire team and vice versa for an entire team to understand their role in supporting their lead.
Other skills such as product ID and other sense training will always be a constant touching point in class and great moments for learning opportunities when students are preparing their recipes. I think it is a good idea to taste with students, have them explain what they’re experiencing and then guiding them on understand what they have just produced.
