
Teaching OSHA Safety in Culinary Programs Part Two
Monday, 29 March 2021 11:40Teaching the basics of using unfamiliar equipment, burns and heat exhaustion, carts and speed racks, fire safety and evacuations.
By Adam Weiner, JD, CFSE
Teaching the basics of using unfamiliar equipment, burns and heat exhaustion, carts and speed racks, fire safety and evacuations.
By Adam Weiner, JD, CFSE
Teaching the basics of knife safety, non-COVID-19 related PPE, lifting and climbing, and the importance of call outs. Part one of a two-part series.
By Adam Weiner, JD, CFSE
Understanding the basics of seasonings and spice blends. What salt percentage is in your favorite seasoned salt and which pepper varieties are used in ground black pepper?
By Adam Weiner, JD, CFSE
Instructors know culinary students understand foodservice economics when the class shakes their heads in disbelief at the profit earned for $100 in sales. Students must understand the bottom line.
By Adam Weiner, JD, CFSE
Students lead holiday cooking lessons based on their own culture or one assigned by the instructor.
By Adam Weiner, JD, CFSE