talktous@cca-manila.edu.ph
Safe Physical Distancing Guidelines for Face-to-Face Laboratory Classes
Table of Contents
I. Class Size and Revised Class Schedule for the New Normal
II. Pre- Lab Class
b. Class Assignment
c. Temperature and Class Health Declaration
d. Health Protocols
e. Uniforms
f. Ingredients Acquisition
g. Tools and Equipment Issuance
III. Lab Class
b. Social Distancing Protocols
c. Cleanliness of Workstations
d. Showing of Symptoms During Class
IV. Post- Lab Class
b. Ingredients Returns
c. Cleaning and Sanitizing
d. Compilation of all Reports
V. Others
VI. Key Persons
I. Class Size and Revised Class Schedule for the New Normal
Revised class schedule here: https://cca-manila.edu.ph/schedule-of-classes/
II. Pre- Lab Class
1. Opening Checklist
The Opening Checklist should be accomplished before the start of lab classes, Faculty in-charge will have to make sure that the checklist is accomplished by the assigned student and signed by the faculty in-charge.
2. Class Assignment
a. Student Assistant – 1 student that will be held responsible for accomplishing forms and assisting the faculty in-charge during demos.
b. Ingredients – students will be in charge of acquiring and returning all ingredients at the MRD. Limit of 3 students for social distancing inside MRD.
c. Cleaning – students will be in charge of making sure that the laboratories before, during, and after lab classes are clean and sanitized.
d. Failure to accomplish this task will result in corresponding demerits.
3. Temperature and Class Health Declaration
4. Health Protocols
5. Uniforms
a. Clean and pressed CCA chef’s jacket
b. CCA chef’s pants
c. CCA issued aprons (other aprons are not allowed)
d. CCA skull cap or CCA chef’s toque
e. Hairnet
f. Medical grade face masks, such as N95 and other similar masks. Cloth masks and non-protective masks will not be allowed.
g. Face shields
h. Gloves if handling cooked food.
6. Ingredients Acquisition
b. Only the assigned group will be allowed to get the ingredients from the MRD.
c. Students are not allowed to enter and take ingredients from the MRD without the supervision of the stock room clerk.
d. Students and Faculty will have to make sure that all ingredients are in good condition, and must inform the stockroom clerk and the program’s coordinator of any issues with the ingredients.
e. All issued ingredients must be counter checked with the CALCMENU Generated Shopping list and signed by the faculty in-charge upon release.
7. Tools and Equipment Issuance
b. The class will store and keep their cooking equipment and tools inside their assigned labs, with the inventory form present.
c. Pots and pans and the other tools will be returned after the class is done. Class clearance will be issued once all the equipment were checked and verified and in good condition.
d. In any case that one or more item is missing or broken, the faculty in-charge will be liable for it. He/she will have to make a written report and to be submitted to the Program’s Managers office and evaluated. This will be forwarded to the office of the Chancellor of Education.
III. Lab Class
1. Documentation for Contact Tracing
For the required documentation, the program’s coordinator will visit all lab classes and take photos and videos of on-going classes. The program’s coordinator must follow the uniform guidelines before entering the lab classes. See section 2.5
The photos and videos will be uploaded in a drive for submission to the SASO for safekeeping and needed documents.
2. Social Distancing Protocols
b. During lab classes, a distance of 2 meters should be observed while conducting classes.
c. No crowding and horse playing allowed.
d. Students must stay at their respective stations as much as possible.
3. Cleanliness of Work Stations
b. Dishwashing will be allowed in their station sinks to avoid overcrowding of the dishwashing sink inside the lab.
c. Soaps and sanitizers will be issued by the faculty in-charge. See the opening checklist.
d. Students will provide their own spray bottles and soap dispensers. No sharing of cleaning materials.
4. Showing of Symptoms During Class
b. Please refer to the Protocols for suspected and confirmed cases.
IV. Post- Lab Class
1. Closing Checklist
The Closing Checklist should be accomplished after the lab class by the student in-charge and signed by the faculty.
2. Ingredients Return
b. The ingredients group with the faculty will be in charge of securing the returned ingredients, properly wrapped and in good condition.
3. Cleaning and Sanitizing
b. The Cleaning Group will check and make sure that all areas are clean and garbage is segregated. The group will send a photo of all the clean areas to the faculty in-charge of documentation.
c. Stewards will come in after the class and dispose of all garbage and clean all garbage bins and return them to the corresponding laboratories.
d. Before the end of the day, the program coordinator will check all the laboratories and document the status of all the labs.
4. Compilation of Reports
b. The program’s coordinator will consolidate all reports to be submitted to the program’s manager.
V. Others
2. After each lab classes, students are not allowed to loiter inside the campus, students are only given an hour to change clothes and vacate the campus. Corresponding demerits will be given to violators.
3. All mass gathering activities, such as class dinners, degustation, flag ceremonies, and other gatherings that involve more than 10 persons will be temporarily suspended. Refer to the Policy of Prohibition of Mass Gatherings.
VI. Key Persons
2. Program’s Coordinator
3. Faculty
4. Stockroom Clerk
5. Stewards
Prepared by:
Chef Jasper Versoza
Program’s Manager
Approved by:
Dr. Ma. Veritas Luna
Chancellor for Education