What's new
We're pleased to announce the release of our Basic Kitchen Skills course.
Basic kitchen skills
Recognising the current challenges with team shortages in this sector, in this course we aim to equip existing team members with additional skills to address the growing demands in the industry. It's not intended as a formal qualification but rather as a resource to enhance practical skills and foundational knowledge for those who may be relatively new to the field.
We've designed the course to provide a solid foundation for anyone aspiring to work in a kitchen environment, this activity covers essential knowledge and key skills necessary for your success. Using your existing experience, this activity enhances your understanding of proper PPE usage, effective handwashing, and cleaning techniques, while emphasising fundamental kitchen rules, hygiene practices, and methods to prevent cross-contamination. By the course's conclusion, you'll be well-equipped to adhere to health and safety standards and discuss safe temperatures for cooking, cooling, and food storage.
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Course overview
By the end of this course, you'll be able to:
Describe proper Personal Protective Equipment (PPE) usage, effective handwashing techniques and appropriate cleaning methods.
List and explain the importance of fundamental kitchen rules.
Identify key practices for maintaining kitchen hygiene.
Explain methods to prevent cross-contamination.
Adhere to health and safety standards.
Discuss safe temperatures for cooking, cooling, and storing food.
Section 1: PPE, handwashing, and cleaning effectively
In this section, you'll learn about:
Suitable PPE, and requirements of PPE.
Effective handwashing procedures to prevent harmful bacteria spreading.
How to clean effectively.
Section 2: Fundamental rules of the kitchen
In this section, you'll learn about:
The key rules to follow when working in the kitchen, covering:
First In, First Out (FIFO) rule.
Cleaning as you go.
Washing hands often.
Storing food at the correct temperature and in the right place.
Focusing during service.
Section 3: Kitchen hygiene
In this section, you'll learn about:
Cleaning schedules and what they should include.
Disinfecting products, including information disinfectants, sanitisers, and detergents.
Section 4: Cross-contamination
In this section, you'll learn about:
What is cross-contamination?
How cross-contamination can occur.
Processes of preventing cross-contamination.
Section 5: Health and safety in the kitchen
In this section, you'll learn about:
Health and safety tips: What should you know?
Safe use of knives: Do's and don’ts.
Knife skills: Sharpening and anatomy.
Manual handling.
Fire safety checks.
Section 6: Safe practices for cooking and storing food
In this section, you'll learn about:
Safe temperatures to cook food.
Information on using probes to check the temperature of food.
Keeping food hot: Safe temperatures.
Reheating food.
Fridge temperatures and cooling food.
Freezing and defrosting.
Details
Course name | CPL Basic Kitchen Skills |
Course ID | 3298 |
Duration | 60 minutes |
Assessment | 10 questions, 70% pass rate |
Release date | March 2024 |
Endorsements | n/a |
3rd party input | Lisa Hinze and Rupert Worden, All About Greens |
Accessibility | Console, App |
Category | Team Development |
Highlights
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Course screenshots
How to access this update
This course is now live and you can access it on the CPL Learning platform.
To take advantage of our new content, please contact your customer success manager for assistance.
To access our self-directed learning content on Kitchen Skills, please visit our Discover platform.