To become a kitchen or restaurant supervisor means that there is training you must take to be proficient at your job. Food manager classes Dallas Fort Worth venues offer to restaurant and kitchen personnel will be just the route to take to ensure your success in this business. You will be well on your way to knowing how to keep both customers and employees safe while at the operation you are employed at.
These courses will teach you the basics you need to know to safely serve items to your guests. This certification is required by many venues and having your certification will make an individual much more marketable for jobs.
The course teaches attendees the importance of good personal hygiene. Washing your hands, wearing a hair net where applicable and wearing close-toed shoes are all basic principles that are important in keeping food service areas free from germs and bacteria. Safety measures such as placing covers over lighting in coolers, wearing rubber-soled footwear and putting up warning signs near wet floors are also explained.
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.
Illnesses that can become prevalent if a kitchen is not kept properly cleaned and sanitized are described. Recognizing the symptoms of poisoning and keeping your kitchen area up to par so that it will not be an issue is covered in this detailed course. The difference between parasites, viruses and bacteria is clearly laid out for students.
The effect of temperature on food is also studied. Thermostats in freezers and coolers need to be at specific temperatures to keep items fresh. The correct methods of cooling down cooked items and placement in the freezer or cooler is also studied. Buffet temps must also be kept at certain levels to keep items appealing and edible.
Many items are contaminated in the preparation of items. Simple steps such as storing these items in designated freezer and cooler areas and keeping color coded cutting boards on hand will stop this contamination in its tracks. Making sure that stock in dry storage is dated and rotated will also help ensure that items are fresh.
Receiving of goods is all too often taken very lightly. Knowing how to successfully inspect deliveries can prevent future problems. Knowing all of the rules and regulations of running a kitchen will help your establishment pass an inspection. Too many points could result in your operation being shut down.
Other areas that are explained and taught in detail are proper storage techniques, pest control, maintaining kitchen equipment, proper cleaning methods, and staff training. This is so the supervising personnel will know exactly how to run a kitchen area and deal with specific situations. Being aware of what makes a kitchen run smoothly and safely will give a manager the knowledge needed to become a first-rate professional.
These courses will teach you the basics you need to know to safely serve items to your guests. This certification is required by many venues and having your certification will make an individual much more marketable for jobs.
The course teaches attendees the importance of good personal hygiene. Washing your hands, wearing a hair net where applicable and wearing close-toed shoes are all basic principles that are important in keeping food service areas free from germs and bacteria. Safety measures such as placing covers over lighting in coolers, wearing rubber-soled footwear and putting up warning signs near wet floors are also explained.
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.
Illnesses that can become prevalent if a kitchen is not kept properly cleaned and sanitized are described. Recognizing the symptoms of poisoning and keeping your kitchen area up to par so that it will not be an issue is covered in this detailed course. The difference between parasites, viruses and bacteria is clearly laid out for students.
The effect of temperature on food is also studied. Thermostats in freezers and coolers need to be at specific temperatures to keep items fresh. The correct methods of cooling down cooked items and placement in the freezer or cooler is also studied. Buffet temps must also be kept at certain levels to keep items appealing and edible.
Many items are contaminated in the preparation of items. Simple steps such as storing these items in designated freezer and cooler areas and keeping color coded cutting boards on hand will stop this contamination in its tracks. Making sure that stock in dry storage is dated and rotated will also help ensure that items are fresh.
Receiving of goods is all too often taken very lightly. Knowing how to successfully inspect deliveries can prevent future problems. Knowing all of the rules and regulations of running a kitchen will help your establishment pass an inspection. Too many points could result in your operation being shut down.
Other areas that are explained and taught in detail are proper storage techniques, pest control, maintaining kitchen equipment, proper cleaning methods, and staff training. This is so the supervising personnel will know exactly how to run a kitchen area and deal with specific situations. Being aware of what makes a kitchen run smoothly and safely will give a manager the knowledge needed to become a first-rate professional.
