Title: Design a kitchen workstation to facilitate preparation of a menu item.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Design should include

- applying space-management principles
- creating a plan that contributes to efficiency of the work flow
- placing equipment, supplies, and ingredients to facilitate food preparation.

Process/Skill Questions:

Thinking

- What is space management?
- How does workstation set up influence mise en place?
- How can space management increase efficiency?
- What effect will a poorly designed station have on production?

Communication

- How can proper workflow within a workstation be communicated to employees?
- How can proper placement of mise en place within a station be communicated to employees?

Leadership

- How can employees be encouraged to set up a station to ensure efficiency?
- How can the importance of proper workflow be emphasized to employees?
- Who controls the workflow planning process and ensures it is followed?

Management

- How does a menu item affect how a station should be set up?
- How does space management affect labor cost?
- Why is it important to set up a station consistently every time?