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

Week 3 Kitchen Fundamentals, Part 2 + Exams

  • Exit Practicals
    • Recipe scaling and conversion
    • Equipment usage and identification
  • Servsafe
    • Review session
    • Servsafe manager certification exam