TPJ3M - As part of any nursing kitchen activities, safety must be learned and practiced for dealing with health care clients. Storing, handling, preparing and consuming food must all be done following safety guidelines. Patient feeding and specialized diets are reviewed. Cross-contamination is reviewed. See also overall and specific expectations below. It's recommended for grades 10 to 12 level, and should take about 12 periods. It requires attached handouts and teaching materials, teaspoons, straws, cups, applesauce or pudding cups, water, food to prepare recipe, all hospitality lab equipment, but applied to the TPJ program. The scope of the project is applicable for both full-time and night school - 28, part-time students - 25. A massive amount of video links have been provided in the instructional strategies section.