About this course
El equipo de restaurante facilita la preparación rápida, consistente y segura de los alimentos. Los estudiantes de cocina y los nuevos gerentes deben comprender no solo el funcionamiento del equipo, sino también cómo elegir la herramienta adecuada, utilizarla correctamente y reconocer las primeras señales de problemas. Un buen conocimiento del equipo mejora el flujo de trabajo, protege la calidad de los alimentos y reduce los accidentes en cocinas con un ritmo acelerado.
Course content
8 sections · 62 lessons · ~1503 min of reading
Sección 0 2 lessons
3121.0100 Foundations of Kitchen Equipment 5 lessons
- 3121.0101 Purpose of Commercial Equipment
- 3121.0102 Basic Equipment Parts and Terminology
- 3121.0103 Power Sources
- 3121.0104 Utility Connections
- 3121.0105 Equipment Layout and Workflow Basics
3121.0200 Core Equipment Safety Systems 7 lessons
- 3121.0201 Safe Start-Up and Shutdown Procedures
- 3121.0202 Cleaning vs. Sanitizing Equipment Surfaces
- 3121.0203 Guards, Shields, and Interlocks
- 3121.0204 Electrical Safety and Lockout Basics
- 3121.0205 Burn, Steam, and Pressure Hazards
- 3121.0206 Slip, Trip, and Pinch Point Prevention
- 3121.0207 Inspection Logs and Maintenance Records
3121.0300 Equipment Category Safety Blocks 9 lessons
- 3121.0301 Cutting and Rotating Equipment Safety
- 3121.0302 Mixing and Agitation Equipment Safety
- 3121.0303 High-Heat Cooking Equipment Safety
- 3121.0304 Steam Equipment Safety
- 3121.0305 Pressure Equipment Safety
- 3121.0306 Refrigeration and Cold Safety
- 3121.0307 Dishwashing and Plumbing Safety
- 3121.0308 Ventilation and Fire Suppression Systems
- 3121.0309 Mobile Equipment and Lifting Safety
3121.0400 Equipment Types and Applications 23 lessons
- 3121.0401 Cutters and Slicers
- 3121.0402 Mixers and Blenders
- 3121.0403 Ovens and Cooking Equipment
- 3121.0404 Fryers and Fry Stations
- 3121.0405 Griddles, Planchas, and Flat Tops
- 3121.0406 Ranges, Stoves, and Burners
- 3121.0407 Steam Equipment
- 3121.0408 Pressure Equipment
- 3121.0409 Grills, Charbroilers, and Salamanders
- 3121.0410 Microwaves and Rapid-Cook Ovens
- 3121.0411 Holding Equipment
- 3121.0412 Refrigeration Equipment
- 3121.0413 Ice Machines and Ice Handling Tools
- 3121.0414 Dish Washing Machines
- 3121.0415 Sinks, Disposal Units, and Grease Interceptors
- 3121.0416 Food Processors, Buffalo Choppers, and Vertical Cut Mixers
- 3121.0417 Grinders and Sausage Stuffers
- 3121.0418 Vacuum Sealers and Sous Vide Circulators
- 3121.0419 Can Openers and Packaging Tools
- 3121.0420 Small Heat Appliances
- 3121.0421 Coffee, Espresso, and Hot Beverage Equipment
- 3121.0422 Ventilation and Fire Control Interfaces
- 3121.0423 Mobile Equipment and Carts
3121.0500 Maintenance and Inspection Systems 5 lessons
- 3121.0501 Preventive Maintenance Plans
- 3121.0502 Daily and Weekly Equipment Checks
- 3121.0503 Calibration of Thermometers and Scales
- 3121.0504 When to Call a Professional Technician
- 3121.0505 Equipment Replacement and Lifecycle Planning
3121.0600 Smart and Modern Equipment Systems 5 lessons
- 3121.0601 Smart Sensors and Monitoring
- 3121.0602 Digital Temperature Controls and Data Logs
- 3121.0603 Automated Chemical Control Systems
- 3121.0604 Remote Alerts and Equipment Monitoring
- 3121.0605 Using Data to Improve Safety and Performance
3121.0700 Restaurant Chemical Safety 6 lessons
- 3121.0701 Degreasers and Detergents
- 3121.0702 Sanitizers and Other Common Kitchen Chemicals
- 3121.0703 Using Safety Gear for Chemicals (PPE)
- 3121.0704 Storing Chemicals Safely
- 3121.0705 Chemicals that Don’t Mix
- 3121.0706 Preventing Chemical Food Contamination
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