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Food Safety & Kitchen Foundations
The habits every professional kitchen is built on: safe food handling, hygiene, temperature control and the equipment you will use every day. Take these first, whether you cook at home or work the line.
Courses in this track
Food Safety Course 101Study food safety fundamentals for kitchen and foodservice staff, including contamination, foodborne illness, time and temperature control, hygiene, sanitation and allergen prevention.
Food Handler CertificateA professional food handler course for restaurants, cafés and food service: safe handling, temperature control, personal hygiene, cleaning and sanitizing, with quizzes and a certificate.
Food Safety PlanBuild a written food safety plan for your kitchen: identify the hazards, set critical control points and temperature limits, then put monitoring, records and corrective actions in place — the HACCP approach, step by step.
Kitchen Equipment BasicsUnderstand professional kitchen equipment, from knives, cookware and bakeware to commercial ovens, ranges and refrigeration. Learn safe use, selection, care and efficient kitchen setup. Private coaching
Want personal feedback? Work with Chef Eric.
Some subjects — opening a restaurant, food cost control, leading a kitchen team — depend on your concept, your numbers and your people. Chef Eric works through them with you in live 1-hour sessions on Google Meet, in English or French, from $150 USD.