The KBC Kitchen
The dining hall and kitchen are quite rustic. Both are open-air style facilities that make the Kauai Bible College experience all the more memorable!
KBC currently serves 18 meals a week, which includes breakfast, lunch, and dinner Monday – Friday. On the weekends, we serve breakfast on Saturday, and breakfast plus dinner on Sunday. Students are allowed to store food in plastic containers in their rooms.
Kauai Bible College has succeeded in helping with special food allergies in the past, and would like to accommodate you if you have any special food allergies. If you have a particular concern regarding allergies or the meal plans, please email firstname.lastname@example.org.
Please note that meals are not provided until the Wednesday evening before orientation. Additionally, meals are not provided during Spring break and Thanksgiving break.
There are 3 meal plans that you can choose from at KBC: 1. “No Dietary Restrictions,” 2. “Gluten Free,” and 3. “Vegetarian.”
Unfortunately, we cannot accommodate more than one dietary restriction because of the resources at KBC. Therefore, if you have more than one restriction and you would like to attend KBC, we ask that you pick a single meal plan and stick to that for the duration of the semester. Meal plans are finalized by the first day of class. If you do have more than one dietary restriction (e.g. vegetarian and gluten-free), extra food that is both gluten free and vegetarian will not be provided for you. Please note that because of our resources, we are limited in the food provided for vegetarian and gluten-free meal plans. To see the food provided, follow the links above to the corresponding menus.
KBC offers a semi-flexible menu. The first week of classes, the Kitchen Administrator will hand out a menu evaluation sheet. Each student will be allowed to rate the meals and give feedback. The Kitchen Administrator will then decide whether to pick new meals based on those evaluations. (However, there is no guarantee a meal will be changed.) After this, the menu will not be changed anymore throughout the semester. The students will be taking PCS Kitchen as a class and will be cooking the meals assigned to them. The administrator will be present at every meal for the first 2-3 weeks of the semester, teaching the students how to cook the meals. Eventually, the students are expected to be able to cook on their own with little help from the administrator. At this point, the Kitchen Administrator’s role changes to overseer and manager of the students during their shifts. He/she will be available for questions or if there are any problems. The students are the ones responsible for cooking, cleaning, and following the rules of the kitchen.
*PCS = Practical Christian Servanthood
PCS Kitchen Responsibilities
Practical Christian Servanthood in the kitchen has different responsibilities than other PCS shifts. The primary responsibilities are cooking the food as instructed, preparing the food on time, and preparing the correct amount of food as instructed. Other responsibilities include punctuality, having a good attitude, cooking the exact food the administrator buys for your shift, maintaining sanitization, clean up, and putting into practice the skills taught to you by the Kitchen Administrator.
PCS Kitchen Hours
A PCS shift runs between 1-2 hours. The PCS Coordinator will assign you the shifts that you will be serving on. Each shift includes cleaning before a meal, cooking, setting up the buffet, and clean-up after the meal. PCS cooks have a 15-minute break to eat between food preparation and clean-up. Kitchen shifts can be switched temporarily or permanently as long as the Kitchen Administrator and PCS Coordinator are asked 24 hours prior to the shift change and give approval. The shifts swapped must also be equal in time. Please note that changing shifts is not guaranteed.
- No one is allowed to open the fridge at any time except during one’s current PCS shift.
- No one may store any food or drink in the fridge at any time. The administrator will occasionally buy drinks for PCS service-crews that can be placed in the fridge to cool. However, only the administrator may place the drinks in the fridge and take them out.
- No cooking utensils, pots, pans, tupper-ware containers, scissors, or knives are to be taken from the kitchen at any time except by the administrator’s instruction.
- No food or drink is to be taken from any KBC fridge or the kitchen storage container without permission. Neither is food to be taken from any CCF fridge or storage container.
- Be punctual and on time for your shift, otherwise points will be taken off of your grade.
- No horseplay will be tolerated in the kitchen. The stove at KBC is a gas stove, so there is an open flame while cooking. All students will practice safe handling of knives, hot food, hot pans, and open flames.
- Hair needs to be pulled into a ponytail, it needs to be pulled back at all times while in the kitchen. Students and staff are both required to wear hair nets anytime they are cooking food or involved with food preparation.
- Hands must be washed with antibacterial soap when you enter the kitchen, after you switch from handling one type of food to another, and after handling any raw meat. Hands must be washed after putting your hair up. If you forget to wash after returning to work, wash your hands as soon as you remember.
- Gloves must be worn while handling anything that will not be cooked. Hands must be washed before gloves are put on.
If a student fails to follow any of the rules, there will first be a verbal warning (assuming there was a misunderstanding). The second time there will be a write up, and the third time there will be a write up plus a meeting with the deans to discuss possible student expulsion.
*Disclaimer. There will be no compensation for the service done here at KBC. All hours put into serving at KBC are credit for the Practical Christian Servanthood class practicum, and will not include monetary gain.
Chemicals Used in the Kitchen
The chemicals used in the KBC Kitchen are as follows:
“Simple Green” is used to sanitize all surfaces before and after meals.
“Dish Soap” is used to clean any kitchen supplies.
“Sanitizer” is used for dishes that have already been washed with dish soap.
If you have any questions about the KBC kitchen, please contact us at 619-796-4522 and ask to speak with the Kitchen Administrator.