Student Kitchen

The student kitchen can only be reserved by BFC students. You will receive a confirmation email from a College Aide or staff member regarding your request when it has been approved.

IMPORTANT: Please come to the office the day of your reservation from 9am - 5pm to get swiped into the space by a College Aide. If your reservation is after 5pm or on the weekend, come to the office to pick up an access card and return it the next day in the slotbox outside of the College Office. If you do not return the access card back the day after your reservation, your privileges to use reservable spaces in the College will be revoked for four weeks and if you lose the access card, there will be a $25 fine. 

Please read the student kitchen rules and guidelines below before submitting your reservation request.

When using the kitchen, please follow all of the guidelines:

1. Wash your hands
2. Properly label with name and date anything you store in the fridges/freezer
3. Clean and wipe down all surface areas (counters, stovetop, table, etc.) 
4. Wash dishes and put them away dry. Leave the sink clean and clear 
5. Return any ingredients, appliances, and cookware to their designated places
6. Put dirty towels in the laundry bin
7. Sweep the floor (broom in kitchen closet, door not locked just pull handle)
8. If you spilled anything, you must mop the floor (mop & bucket  in kitchen closet, door not locked just pull handle)
9. Take out trash and recycling and replace the bags
10. Check to make sure appliances like the oven, stove, sink, and fan are all turned off before leaving
11. Turn off the lights 
12. Fill out the Kitchen Check-Out form before leaving
13. Please to return your access card to the BFC office in the slot box or to the College Aide at the desk THE NEXT DAY

The Rules of the Franklin Kitchen

1. There are only three reservations allowed in the kitchen per day.
2. Reservations are limited to no more than 6 hours a day per person.
3. Kitchen access cards ARE NOT to be passed around to students. If you borrowed an access card, you must return it to the College office or your reservation privileges will be revoked.
4. Please be mindful of the clock because others may have the space right after you. You need to finish  cleanup within your designated slot, not when your slot ends, even if no one is scheduled after you. 
5. Put everything back where you found it. DO NOT LEAVE THINGS DRYING. Grab some paper towels  and dry them before putting them away. This is so that the next person has a clean surface and dry  kitchen utensils when they start. Please do not put wooden utensils in the dishwasher. 
6. Document everything. Take pictures before and after reserving so that we know exactly in what state you left the kitchen. Failure to leave the kitchen in a clean state may lead you to forfeiting the ability to  use the kitchen in the future. If the person(s) before you left a mess, let us know and we will work out the issue.  
7. Please do not store leftover food in the kitchen unless you have a plan for that food, also DATE &  TIME the food. 99% of the time your leftover pasta/dessert/dessert pasta, etc. just sits in the fridge. Perishable food that is left unattended for over 1 week will be thrown away.
8. Refrain from taking any dishware to your room. We now have a log of what’s in the kitchen and will constantly check to see everything is there. You will be caught and that won’t be fun for any of us. Keep this in mind when you’re buying your own produce. 
9. After cleaning the kitchen and before you leave, fill out a Kitchen Check-Out form, which includes providing a photo of a clean kitchen so you will not be held accountable for other people’s messes. Facilities DO NOT enter the kitchen, its cleanliness is entirely reliant on the students who use it.
10. The student kitchen is a shared space for everyone to enjoy. Please keep it clean and treat it with care. If the space is repeatedly misused, the HoC Office may be forced to close the kitchen. Let’s work together to maintain a respectful and welcoming environment for all.