Course Description
Knives are essential tools in any kitchen, contributing to efficient food preparation and professional results. However, improper knife handling is one of the leading causes of kitchen injuries. This course covers the types of knives commonly used in commercial kitchens, proper cutting techniques, and essential safety practices to reduce the risk of injury. Participants will gain valuable insights into maintaining knife safety, recognizing potential hazards, and responding appropriately in case of an incident.
Course Objectives
- Identify the functions and characteristics of various kitchen knives and their appropriate uses
- Apply proper knife handling techniques and safety practices to prevent injuries during food preparationDemonstrate effective strategies for maintaining a safe and organized workspace when using knives and other sharp equipment
Details
CEUs: .50
Training Time: 20 minutes
Language: British English, European French, Latin American Spanish
Key Features: Animated Video, Audio Narration, Post-Assessment
