Schedule‎ > ‎

Week 1

Week One

5:30 - 6:30

6:30 - 7:30

7:30 - 8:30

8:30 - 9: 30

Monday, January 09, 2017

Orientation

Welcome & Introductions Program Rules
  • Program Logistics
  • Program Overview: Syllabus Review Emily Griffith Logistics
  • Uniform Distribution

Orientation Pt. 2

Life of a Chef

Career Path Examples Industry Expectations Reality vs. Perception Soft vs Hard Skills Sense of Urgency Kitchen 101 Vocabulary

Stations on a Professional Kitchen Importance of Mise en Place Recipes:

  • reading
  • measuring ingredients
  • following steps
  • timing

Common Conversation

Kitchen Workplace Safety

Moving Through a Kitchen, Yielding Proper Uniforms

Terminology "Corner" "Oven Door" Evacuation Plan

Fire Extinguisher Location & Use First Aid Kit

Hazardous Chemicals in Kitchen SDS Sheets

Gloves, Slip Shoes, Cut Gloves Proper Lifting/Ergonomics Burns

Our Kitchen Rules

Kitchen Tour & Equipment Overview

  • General Tour
  • Dish Station & Dishwasher Use Ovens & Pilot Lights
  • Large Equipment Review Storage Areas
  • Sanitation Expectation
 

Week One

5:30 - 6:30

6:30 - 7:30

7:30 - 8:30

8:30 - 9: 30

Tuesday,

January 10, 2017

Food Safety

Food Borne Illness Overview Causes

Common Food Borne Illnesses Common Symptoms

Examples of Food Borne Illness Cases

Knife Skills & Safety Knives for each task Knife Holding General Safety Cutting Techniques Sharpening

Knife Skills & Safety

Basic Cuts Demos

Walk In Organization Label & Date Grocery Store Look Rotation (FIFO)

Wednesday, January 11, 2017

Food Safety 
  • Handwashing Personal Hygene
  • Proper ways to Cough & Sneeze
  • Cross Contamination

Cooking Methods Overview

Dry vs Moist Heat Combo Cooking

  • Sauteing VS. Sear Pan Fry Roasting/Baking Grilling
  • Broiling
  • Deep Fat Frying

Cooking Methods Demo

Sanitation

  • Proper Equipment Cleaning 
  • Proper Kitchen Cleaning & Closing
 

Week One

5:30 - 6:30

6:30 - 7:30

7:30 - 8:30

8:30 - 9: 30

Thursday,

January 12, 2017


 Food Safety 

  • Temperature Danger Zone 
  • Proper Cooling & Heating 
  • Food Storage 
  • Food Safety Tips


 Recipe Reading & Conversions 

  • Overview of How to Read a Recipe
  • Common Conversions


 Prep & Production 

  • Vegetable Prep



 Sanitation 

  • Kitchen Clean & Close
  • Equipment Clean Demo

Friday, 

January 13, 2017


 Food Safety 

  • ServSafe Practice Test & Review


 Ingredient Identification 

  • Vegetable Prep


 Prep & Production 

  • Vegetable Prep


 Sanitation 

  • Kitchen Clean & Close
  • Equipment Clean Demo