Duration:

Theoretical training for 1 Day

Number of Participants:

25 participants

Content:

Having the proper tools and equipment for a particular task may mean the difference between a job well done and one done carelessly, incorrectly or even dangerously. This course introduces most of the tools and equipment typically used in a professional kitchen. Baking pans and tools are discussed in the introduction course to bakery and pastry. A special customized tour around your own kitchen with explanations and safety instructions for using the equipment can be incorporated into the course.

Structure of the workshop and topics covered:

• Requirements for selecting equipment
• Hand tools
• Knives
• Measuring and portioning devices
• Cookware
• Strainers and sieves
• Processing equipment
• Storage containers
• Heavy equipment
• Buffet equipment
• Required safety devices in the kitchen
• How to maximize kitchen workflow through professional kitchen design