A kitchen cannot produce menu items without the necessary supplies. As a chef, you will be required to receive kitchen supplies and put them away in the appropriate storage areas, following the correct processes.
Courses
Maintain the Quality of Perishable Items
Duration: 4 Hours
Department: Culinary
Level: Supervisor
Start: Flexible
Maintain the Quality of Perishable Items
A kitchen cannot produce menu items without the necessary supplies. As a chef, you will be required to receive kitchen supplies and put them away in the appropriate storage areas, following the correct processes.
This course will help you understand:
- The delivery and receiving process
- Appropriate storage conditions and equipment
- Importance of temperature control for fresh and frozen commodities
- FIFO principle
- Stock maintenance and rotation
$35.00
Train your team:
Enterprise pricing available for this course.
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