About this course
Todo lo que un Commis necesita para prepararse para la certificación de Cinturón Marrón: guías de estudio y recursos de Seguridad, Cocina y Negocios.
Course content
5 sections · 40 lessons · ~910 min of reading
Sección 0 2 lessons
2000 - Brown Belt Study Guide and Resources 1 lessons
- 2000 Study Guides and Resources
2100 - Safety Brown Belt 10 lessons
- About 2100
- 2101 Personal Protective Equipment
- 2102 Prevent Slips, Trips, and Falls
- 2103 Fire Safety
- 2104 Knife Safety
- 2105 Handling Hot Items
- 2106 Proper Use and Maintenance of Equipment
- 2107 Chemical Safety in the Kitchen
- 2108 Ergonomics and Lifting in the Kitchen
- 2109 Basic First Aid
2200 Cooking Brown Belt 21 lessons
- About 2200
- 2201 Principles of Mise en Place
- 2202 Basic Tools and Cookware
- 2203 Appliances and Kitchen Equipment
- 2204 Pantry Storage and Organization
- 2205 Knife Skills Level 1
- 2206 Specialty and Measuring Tools
- 2207 Basic Cooking Techniques
- 2208 Recipe Interpretation and Standardization
- 2209 Food and Nutrition Fundamentals
- 2210 Fats and Oils
- 2211 Herbs and Spices Level 1
- 2212 Vegetables and Fruits Level 1
- 2213 Eggs
- 2214 Dairy Products and Alternatives
- 2215 Grains
- 2216 Pasta Level 1
- 2217 Plant-Based Proteins
- 2218 Poultry Level 1
- 2219 Beef Level 1
- 2220 Seafood Level 1
2300 Business Brown Belt 6 lessons
- About 2300
- 2301 Understanding Kitchen Hierarchy
- 2302 Professional Kitchen Etiquette
- 2303 Food Service Industry Level 1
- 2304 Teamwork and Communication
- 2305 Basic Business Concepts
About the instructor
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