Frustrated with the number of unfinished tasks your students forget during a Foods Lab. Use this checklist by printing it off (one each for each kitchen unit in your lab), mounting it on thicker cardstock (optional), and then laminating it so the students can visually check off the important points of your inspection. They can use a regular dry erase marker to check off these areas before they call you over for inspection. Erase and use again for your next lab or collect as part of your assessment and have a second set ready for your next lab!
I hang them up on a clip in each kitchen unit.
Works great with the younger grades, such as middle school, who are just learning how to work and clean up in the kitchen. Also perfect for those senior grades who do self assessments. This can provide them with more independence in the kitchen when cleaning up.
Great for Home Economics classes.