Welcome!
Chapter 1: Weight vs. Volume
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Module 1.0: Introduction to Weight vs Volume (0:42)
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Module 1.1: Weight Brain (8:45)
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Module 1.2: Tool: Digital Scales (10:55)
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Module 1.3: Tool: Calculator Usage and Kitchen Math (7:51)
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Module 1.4: Portion Trial Log (8:42)
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Module 1.5: Recipe Scaling and Factoring (13:11)
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Chapter 1: Applied Knowledge of Weight vs Volume
Chapter 2: Teamwork
Chapter 3: Leadership
Chapter 4: Operations and Safety
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Module 4.0: Introduction to Operations and Safety (0:56)
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Module 4.1: Kitchen Safety (15:47)
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Module 4.2: Food Safety, Sanitation: Cross-Contamination and Allergens (19:13)
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Module 4.3: FIFO and Food Labeling (10:30)
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Module 4.4: Holding, Serving and Reheating Bulk-Prepped Foods (13:21)
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Module 4.5: Receiving and Storing Food (10:22)
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Chapter 4 Applied Knowledge
Chapter 5: Waste Tracking and Zero Waste Initiatives
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Module 5.0: Introduction to Waste Tracking (0:58)
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Module 5.1: Introduction to Overproduction (8:06)
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Module 5.2: Waste Tracking Overproduction Log (WTOL) (13:34)
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Module 5.3: Capturing Overproduction in Google Form (11:09)
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Module 5.4: Introduction to Overproduction Data Analysis (18:46)
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Module 5.5: Introduction to Plate Waste (5:18)
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Module 5.6: Plate Waste Log (8:04)
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Module 5.7: Capturing Plate Waste in Google Form (4:05)
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Module 5.8: Introduction to Plate Waste Data Analysis (7:19)
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Chapter 5 Applied Knowledge
Chapter 6: Equipment in a Scratch-Kitchen
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Module 6.0: Introduction to Necessary Equipment in a Scratch-Kitchen (0:48)
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Module 6.1: Knife Skills and Sharpening (21:45)
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Module 6.2 Kitchen Smallwares, Utensils and Tools (13:34)
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Module 6.3: Tilt Skillet/Braiser (8:25)
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Module 6.4: Slicer (2:38)
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Module 6.5: Bulk Slicing Tools (6:52)
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Module 6.6: Ovens (11:18)
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Module 6.7: Warmers (10:21)
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Module 6.8: Lexons and Cambros (8:25)
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Module 6.9: Salad Spinner (3:00)
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Module 6.10: Vitamix (10:27)
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Module 6.11: Robot Coupe (8:16)
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Module 6.12: Immersion Blender/Immersion Wand (5:26)
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Module 6.13: Standing Mixer (6:24)
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Module 6.14: Kitchen Organization (12:54)
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Chapter 6 Applied Knowledge
Chapter 7: Culinary Methods
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Module 7.0: Introduction to Culinary Method (0:34)
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Module 7.1: Storing and Prepping Fruits (10:21)
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Module 7.2: Storing, Prepping and Cooking Vegetables (18:03)
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Module 7.3: Prepping Lettuces/Salad Greens (6:27)
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Module 7.4: Storing, Prepping and Cooking Grains (10:44)
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Module 7.5: Composed Salads, Salad Dressings and Salad Bar Standards (23:39)
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Module 7.6: Soups, Stocks, Stews (18:11)
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Module 7.7: Sauces (19:13)
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Module 7.8: Storing, Prepping and Cooking Eggs (12:30)
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Module 7.9: Storing, Prepping and Cooking Beef, Poultry, Pork (32:27)
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Module 7.10: Dry Heat Method: Roasting and Baking (17:03)
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Module 7.11: Moist Heat Methods: Boil, Par-Boil, Steam and Braise (17:21)
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Module 7.12: Baking: Quick Breads, Muffins, Cookies, Biscuits (26:55)
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Module 7.13: Vegetarian and Vegan Menu Items (13:40)
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Module 7.14: Sandwich and Wrap Production (7:53)
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Module 7.15: Three-Step Breading (9:49)
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Module 7.16: Patty Production (12:11)
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Module 7.17: Yeast Production: Pizza Dough and Breads (27:33)
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Chapter 7 Applied Knowledge
Chapter 8: Procurement of Fresh and Local Foods
Chapter 9: Recipe and Menu Development
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Module 9.0: Introduction to Recipe and Menu Development (0:41)
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Module 9.1: The Recipe Development Lifecycle (9:23)
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Module 9.2: Taste Tests and Surveys (21:39)
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Module 9.3: Menu Creation (10:33)
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Module 9.4: Recipe Costing (8:29)
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Module 9.5: Meal Forecasting and Menu Planning (12:13)
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Chapter 9 Applied Knowledge
Chapter 10: The Guest Experience
Chapter 11: Quantitative and Qualitative Data
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Module 11.0: Introduction to Quantitative and Qualitative Data (0:40)
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Module 11.1: Data Collection (8:29)
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Module 11.2: Overproduction Data Analysis (9:29)
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Module 11.3: Plate Waste Data Analysis and Menu Development (5:30)
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Module 11.4: Ongoing Data Collection for a Sustainable Future (9:41)
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Chapter 11 Applied Knowledge
