culinary basics

Week 1 Safety & Sanitation + Kitchen Introduction

  • ServSafe Food Safety Manager Training

    • Hands-on demonstrations on key sanitation concepts and practices

    • Fundamentals of safe food handling

    • Introduction to online training platform

    • Study guide and exam prep discussions

  • Professional Kitchen Equipment

    • Field trip to Chefs’ Toys with guided tour

    • Introduction to common professional kitchen equipment and its uses

    • Use and functionality of kitchen appliances


Week 2 Kitchen Fundamentals

  • Introduction to Kitchen Etiquette

    • The “rules of the kitchen”

    • Common kitchen communication, professionalism, and best practices

  • Conversions & Recipe Scaling

    • Reading recipes for ingredient amounts, scale and technique

    • Scaling common ingredients accurately and efficiently

    • Converting ingredient quantities between different units of measure

  • ServSafe Food Safety Manager Exam


Week 3 Kitchen Fundamentals, Part 2 + Exams

  • Exit Practicals

    • Recipe scaling and conversion

    • Equipment usage and identification

  • Servsafe

    • Review session

    • Servsafe manager certification exam