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Food Safety & Kitchen Foundations

Kitchen Equipment Basics

48 lessons · 8 quizzes · Certificate of completion · Chef Eric Arrouzé

Kitchen Equipment Fundamentals

Kitchen Equipment Fundamentals is an online course designed to help cooks, food handlers, and restaurant professionals understand the tools used in professional kitchens. Having good equipment is important. However, knowing the purpose, limitations, and proper use of each tool is what truly separates a professional from an amateur.

First, this course introduces essential small equipment such as knives, cutting boards, cookware, and bakeware. Then, it expands to larger kitchen equipment, including ovens, ranges, refrigeration units, and other commercial appliances commonly found in professional food service environments.

Throughout the course, you will learn how equipment choice impacts efficiency, safety, and workflow. In addition, the lessons explain how to select tools based on kitchen needs, menu type, and volume. As a result, you will gain confidence when setting up, upgrading, or working in any kitchen environment.

This course follows a structured, step-by-step format and includes quizzes to reinforce learning. It is suitable for aspiring restaurant owners, food handlers, and individuals transitioning into culinary or food service roles.

By the end of the course, you will have a clear understanding of essential kitchen equipment, from hand tools to major appliances. More importantly, you will be able to make informed decisions about equipment selection, care, and everyday use in professional kitchens.

Professional Equipment Knowledge Taught by a Chef

Chef Eric teaches this course based on real experience working in professional kitchens. As a result, equipment is explained in a practical way, focusing on real use, limitations, and daily kitchen realities rather than theory alone.

From Knives to Major Kitchen Equipment

This course covers both small and large kitchen equipment. You will learn about knives, cutting boards, cookware, bakeware, and essential hand tools, as well as ovens, ranges, refrigeration equipment, and other commercial appliances used in professional kitchens.

Structured Learning with Quizzes

Each section follows a clear learning path and includes quizzes to confirm understanding. Therefore, you build knowledge step by step and verify that you can identify, select, and use kitchen equipment correctly before moving forward.

Continue Your Culinary Training

Kitchen Equipment Fundamentals is part of our structured culinary training pathway. After completing this course, you can continue with additional courses focused on food safety, knife skills, and restaurant operations.

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Course content

  1. Course Ebook
  2. Basic Chef’s Kit
    1. Essential Knife Kit and Basic Equipment
    2. How to Choose a Chef’s Knife?
  3. All About Knives
    1. Knife Construction
    2. Blade Materials
    3. Blade Styles
    4. Knife Handles
    5. Multi-Purpose Knives
    6. Slicing Knives
    7. Butchering Knives
    8. Specialty Knives
    9. Quiz All About Knives Quiz
  4. Caring For Your Knives
    1. Why Maintaining your Knives?
    2. Sharpening Tools
    3. Honing vs. Sharpening
    4. Sharpen a Knife with a Steel
    5. Sharpen a Knife with a Stone
    6. Washing and Storing Knives
    7. Quiz Caring for your knives Quiz
  5. All About Cutting Boards
    1. Setting Up a Cutting Board
    2. Choosing a Cutting Board
    3. Caring for Your Cutting Boards
    4. Quiz All About Cutting Boards Quiz
  6. Stovetop Cooking
    1. Selecting Cookware
    2. Cookware Material
    3. Types of Cookware
    4. Microwave Cookware
    5. Cookware Essential Set
    6. Quiz Stovetop Cooking Quiz
  7. Oven Cooking
    1. Types of Roasting Racks
    2. Bakeware Pan Sizes
    3. Bakeware Materials
    4. Types of Bakeware
    5. Quiz Oven Cooking
  8. Large Equipment
    1. Kettles and Steamers
    2. Ranges and Ovens
    3. Griddle and Grills
    4. Refrigeration Equipment
    5. Smokers
    6. Quiz Large Equipment Quiz
  9. Small Equipment
    1. Hand Tools
    2. Measuring Equipment
    3. Sieves and Strainers
    4. Food Processors and Choppers
    5. Vacuum Pack Machines
    6. Water Ovens and Circulators
    7. Quiz Small Equipment Quiz
  10. Quiz Kitchen Equipment Fundamentals Final Quiz

Cook it: recipes for this course

Pasta Dough in Food Processor or By HandRecipePasta Dough in Food Processor or By Hand
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