The document outlines the FKC training components, consisting of a 3-step process that includes orientation, observation, and hands-on training. It emphasizes a cohort system for the training sessions, assessments to evaluate employee reactions and learning, and specific learning objectives related to kitchen navigation and food handling. Staff receive practical experience by preparing meals for parents, completing four sessions before their camp assignments.

1. ADRIENNE VELASQUEZ, TERRANCE TANG, JULIE
CYHANIUK, MERISSA TRAN
FKC Training

2. Components
● 3-step process:
○ Orientation
○ Observation and Tour
• Follows orientation
○ Hands-On Training
• 4 meals assisted and closely supervised by existing
staff
● Done in cohorts specific to camp term
○ Separated by first ½ of summer and last ½ of summer
○ Promotes symbiosis and integrity
• Supports culture of the camp

3. Assessment
● 2 Types
○ Done throughout training
• Reaction Assessment
• Done by anonymous survey completed online
• How the employee reacts to organization
• How the employee feels about the facility
• Whether or not the training session was helpful or worth their
time
• What they think will help improve training
• Learning Assessment
• Evaluates skill level and knowledge of employee
• determine how much attention the employee may/may not
need
• Assesses their improvement and expansion of knowledge

4. Orientation
● Paperwork
○ Verifying Food Handler’s Certification
● Informational video
○ Includes the basics of the Program
○ https://www.youtube.com/watch?v=tDf6IL1pplM&hc
_location=ufi
○ Embedded review
• Learning assessment
• Measures their retained knowledge of the Mission
Statement, Culture, Goals, and Personal Hygiene
● Distribution of uniforms
● Scheduling of Hands-On Training

5. Tour of Our Facility / Observation
● Tour: Organization of Vicinity
○ Highlights areas such as:
• MSDS location
• Employee Storage
• Flow of Food/Vicinity
● Observation:
○ Staff are able to observe existing staff in order to
understand the dynamics of the facility
● Reaction Assessment
○ Done at the end to view insight/feedback about the organization and if
they were receptive to overview/training

6. Hands-On Experience
● Learning Objectives
○ Staff will be able to navigate the kitchen with ease
○ Staff will be familiarized with designated areas for:
• food storage
• preparation
• informational documents
○ Staff will learn appropriate times for:
• preparation
• cooking
• serving

7. Hands-On Experience
● Parent’s Information Meetings
○ New staff will be assisted by veteran staff in producing
a meal for the parents of the children from start to
finish
• Will be separated by task
• preparation
• cooking
• serving
• cleaning
• Must complete 4 sessions (meals) of hands-on
training before their assigned camp session
• allows training in all 4 sections
• Given learning assessment by supervisor