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Intern Training Guide · April 16, 2026

Menu by Chef Harini, DCF
Accessibility, SEL, & Visual Curriculum by Needle's World
The Rhythm

Weekly Schedule

The consistent 5:00 PM – 7:00 PM structure. Predictability reduces anxiety and builds confidence.

Session 1

Day One Orientation

No cooking today. We are learning the space, the ingredients, and each other.

Tour of Space

  • Find the Prep & Plating Stations
  • Locate Wash Station, Stove, Oven, Sink
  • Review the Cutting Board Color Rack
  • Identify Tool/Glove storage
  • Locate the Stool & Exit Door (Regulation)

Meet the Ingredients

🥒 Cucumbers 🏮 Beets 🍎 Apples 🥬 Cabbage 🥕 Carrots 🧅 Onions 🥔 Fingerlings 🍓 Strawberries 🥜 Pecans 🌿 Herbs 🍗 Chicken Wings

Hang Posters

Trainees help hang the reference materials:

Orientation Map
Kitchen Lingo
Cutting Boards
Handwashing

First Skills

  • Sorting: Fridge vs Room Temp
  • Washing: Produce handling
  • Sanitation: 20s scrub, glove feel
  • Knife Intro: Pinch & Claw grips

Self-Advocacy Practice

"I have the right to..."

Scenario: Need to sit

Walk to the stool and sit.

Scenario: Smell too strong

Step back, signal Chef.

Scenario: Behind on step

Say "In the weeds."

The Mission

Shared Values

How our core values show up in the kitchen during setup, practice, and service.

Voice & Agency

Advocacy & Access

Every intern has the right to adjust the environment to succeed. Developed by Needle's World.

Intern Rights

  • Ask for what you need.
  • Take a break anytime (no explanation needed).
  • Say when something is too loud, strong, or difficult.
  • Do a task differently if the standard way fails.

How to Communicate

Interns circle their preferred method on Day One:

Say it out loud Tap the Chef Raise hand Hold up a card Write it down

Scenario Practice

Need to sit

Walk to the stool and sit. No permission needed.

Smell too strong / Too Loud

Step back, use your preferred signal.

Overwhelmed

Say: "In the weeds."

Sensory Supports

  • Regulation Zone: Light Green area for grounding.
  • Fidgets: Available at the Cooldown Cart.
  • Quiet Visuals: Timers instead of alarms.
  • Step-Out Space: The Exit Door / Patio area.
Spatial Logic

Prepared Environment

Mapped to the Atrium Café architecture. Colors dictate behavior and flow.

Anchor

GRAY

Stability, WATCH Stage, Demos.

River

BLUE

Movement, Flow, TRY Stage.

Safety

RED

Heat, Sharps, Danger zones.

Earth

LIGHT GREEN

Regulation, Washing, Sensory.

Plating

DARK GREEN

Pre-Made, Familiarity, OWN Stage.

Voice

PURPLE

Self-Advocacy, Preferences.

Transition

YELLOW

Reflection, Passports, Delight.

Master Labels (Visual Cues)

HEAT

SHARP

SOUND

PRE-MADE

ADVOCACY

ACTIVITY

TRANSITION

Scaffolding

WATCH → TRY → OWN

You will never be asked to do something alone before you have seen it and practiced it.

Watch

Chef Harini shows you. You observe from the Anchor Zone.

Day 1 Ex: Chef shows the pinch grip.

Try

You follow the steps with the chef nearby in the River Runway.

Day 1 Ex: Intern makes 5 slow cuts.

Own

You do it independently. This one is yours at the Plating Station.

Day 1 Ex: Cut the rest of the cucumber.

How this supports ND Learners

This pedagogy eliminates "surprise" expectations. It reduces executive function load by separating observation from motor-execution. By the time an intern reaches "OWN", muscle memory and confidence have already been established in a low-stakes environment.

Integration

Skills Passport

A tangible record of growth, autonomy, and professional readiness.

What is it?

A physical booklet kept at the Transition Station. Used during the "Reset" phase (6:50 PM) to document the day's achievements.

  • Sticker System for mastered skills
  • Written/Drawn Reflection Prompts
  • Builds a real CIE Resume

Example Page: Day One

Sticker!

Skill Mastered:

Pinch & Claw Grip

Reflection Prompt:

"What was the hardest part about holding the knife today? How did you adjust?"

Execution

Flow of Service

Connecting the kitchen to the guest room via the River Runway.

The River Runway

Movement Cues

  • "Behind!" — When passing on the runway.
  • "Corner!" — Entering/Exiting the dining area.
  • "Hands!" — Call from Plating Station for runners.
  • "Pick Up" — Dish is moving to the guest.

Guest Experience (On Stage)

  • The Frame: Setting the table neatly before guests arrive.
  • Service Scripts: "Welcome to our table," "Here is the [Dish Name]."
  • Delightfulness: Making eye contact (if comfortable) or smiling.
Internal Guide

Staff Run-of-Show

Logistics and support frameworks for the facilitating team.

Setup Checklist (4:30 PM)

  • [ ] Dual screens on (Visual Agenda + Recipes)
  • [ ] Master Labels placed in correct Zones
  • [ ] Aprons, Name Tags, Passports ready
  • [ ] Tools and Red/Green boards staged
  • [ ] Sensory checkout (Lighting, sound levels)

Roles

  • Harini (Chef): Anchor Zone demos, pacing, safety.
  • Elim: Visual guide management, tracker support.
  • Support Staff: River Runway monitoring, facilitating "TRY" steps.

Safety & Pacing Calls

SOUND Warning

"Blender in 3, 2, 1..." Gives time to cover ears or step away.

Time Warnings

"5 minutes until transition." "Finish your current step."

Advocacy Support

If an intern signals, respond immediately: "Heard, we will adjust."

Download

Day One Printables

Physical packets and cards required for the first session.

Visual Agenda

5:00 - 7:00 Timeline

Station Labels

A4 Mountable Signs

Master Labels

Lingo & Wash Steps

Visual Recipes

Step-by-Step Training

Rights & Advocacy

Wall Signs & Cards

Observation Guide

Staff Tracking Sheet

Mood Meter

Confidence Tiles

Reflection Cards

Passport Inserts

Skills Passport

Printable Booklet