You've always wanted to be a restaurant or kitchen supervisor but there is special training that is needed before most businesses will hire you. Food manager classes Dallas Fort Worth schools have to offer may be just the ticket to your success. Taking the courses will have you well on your way to being knowledgeable about safety and sanitation in a restaurant kitchen and outlying areas in the building.
The courses will teach students the very basics needed to know to safely serve customers your menu items. This certification requirement is demanded by many businesses and having it will make you much more marketable as a prospective employee.
This course will teach attendees how important it is to always practice good personal hygiene. Washing hands, wearing hair nets, keeping and checking thermometers in all refrigeration and freezer units, and wearing quality close-toed shoes are simple things you can do to help keep the prep areas free from bacteria and germs. Practicing safety measures such as posting safety rules, putting covers over bulbs in freezers and coolers, wearing rubber-soled shoes, and placing warning signs on or over slippery areas on the floors are also stressed.
Allergies have become an increasingly rampant problem in this business. Helping kitchen staff learn how to prepare plates for guests who have allergies to specific items will keep clientele happy and loyal. Keeping any kind of contamination from occurring will be the goal of taking care of these guests. Dealing with an allergic episode will also be covered in this course.
Some illnesses can come about if your kitchen is not properly sanitized and cleaned. Knowing how to recognize the symptoms of these illnesses is also studied. If you keep the prep areas maintained properly, the illnesses should not be an issue. The major differences between pathogens, parasites, viruses and the various types of bacteria are described.
Temperature is also a topic that is discussed. Setting thermostats at the correct points in freezers and coolers is stressed to the students. How to effectively cool down hot items and when to place them in the cooler or freezer is addressed. The temperature of buffets items also needs to be kept at a certain level to keep the items edible and appealing.
It is in the preparation of items when many are cross-contaminated. Simple measures such as color coded cutting boards and designated areas in the coolers and freezers will keep this contamination from occurring. Dating and rotating stock will be of great assistance in preventing food spoilage.
The importance of receiving of meats, vegetables, dry goods, fruit and other items is often forgotten. Learning how to inspect these deliveries will prevent issues from occurring. Inspecting items for disease, mold and other problems will prevent the issue from becoming a huge problem in the kitchen. Beware of spontaneous kitchen inspections. Your score could result in your venue being shut down if things are not in proper order.
There are many subjects that are covered in these courses including pest control, proper storage, kitchen equipment maintenance, staff training and proper cleaning methodology. When this course is completed, a supervisor will have the skills and know-how to manage a kitchen and restaurant facility and deal with specific or unique situations. This is all part of becoming a proactive professional who has the knowledge to have a smooth and stress-free operation.
The courses will teach students the very basics needed to know to safely serve customers your menu items. This certification requirement is demanded by many businesses and having it will make you much more marketable as a prospective employee.
This course will teach attendees how important it is to always practice good personal hygiene. Washing hands, wearing hair nets, keeping and checking thermometers in all refrigeration and freezer units, and wearing quality close-toed shoes are simple things you can do to help keep the prep areas free from bacteria and germs. Practicing safety measures such as posting safety rules, putting covers over bulbs in freezers and coolers, wearing rubber-soled shoes, and placing warning signs on or over slippery areas on the floors are also stressed.
Allergies have become an increasingly rampant problem in this business. Helping kitchen staff learn how to prepare plates for guests who have allergies to specific items will keep clientele happy and loyal. Keeping any kind of contamination from occurring will be the goal of taking care of these guests. Dealing with an allergic episode will also be covered in this course.
Some illnesses can come about if your kitchen is not properly sanitized and cleaned. Knowing how to recognize the symptoms of these illnesses is also studied. If you keep the prep areas maintained properly, the illnesses should not be an issue. The major differences between pathogens, parasites, viruses and the various types of bacteria are described.
Temperature is also a topic that is discussed. Setting thermostats at the correct points in freezers and coolers is stressed to the students. How to effectively cool down hot items and when to place them in the cooler or freezer is addressed. The temperature of buffets items also needs to be kept at a certain level to keep the items edible and appealing.
It is in the preparation of items when many are cross-contaminated. Simple measures such as color coded cutting boards and designated areas in the coolers and freezers will keep this contamination from occurring. Dating and rotating stock will be of great assistance in preventing food spoilage.
The importance of receiving of meats, vegetables, dry goods, fruit and other items is often forgotten. Learning how to inspect these deliveries will prevent issues from occurring. Inspecting items for disease, mold and other problems will prevent the issue from becoming a huge problem in the kitchen. Beware of spontaneous kitchen inspections. Your score could result in your venue being shut down if things are not in proper order.
There are many subjects that are covered in these courses including pest control, proper storage, kitchen equipment maintenance, staff training and proper cleaning methodology. When this course is completed, a supervisor will have the skills and know-how to manage a kitchen and restaurant facility and deal with specific or unique situations. This is all part of becoming a proactive professional who has the knowledge to have a smooth and stress-free operation.
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