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Food Service Education & Training - Nutrition (CA Dept of Education)

Education and training information for child nutrition professionals in school food service, nutrition, and food safety.

Food Safety - Food Service Education & Training (CA Dept of ...

Feb 11, 2014 ... Information and links about food safety during food preparations and transfer, and California Uniform Retail Food Facility Law (CURFFL) ...

Nutrition Education for Foodservice Staff | Food and Nutrition Service

Dec 18, 2013 ... This free training is available through the National Food Service Management ... Helping School Foodservice Deliver Nutrition Education

Education and Training Materials Database | Food Safety Research ...

The Food Safety Educational Materials Database is a compilation of consumer and food worker educational materials developed by universities; private industry  ...

Food Service Training Academy - Community FoodBank of New ...

Part of the Community Kitchen, the Food Service Training Academy (FSTA) is a ... an intensive education in culinary arts, baking, and food service for qualified ...

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Food Service Managers - Education and Training - MyFuture

Although a bachelor's degree is not required, some postsecondary education is increasingly preferred for many manager positions, especially at upscale ...

Food Service Management Degree and Training ... - Education Portal

People who searched for Food Service Management Degree and Training Program Information found the following related articles, links, and information useful.

GREAT Gluten-Free Foodservice Training | NFCA

Gluten-free training programs and continuing education courses for chefs, caterers, general managers and other professionals in the foodservice industry.

School Foodservice Training and Resources : Health and Nutrition ...

Food and Nutrition Program Administration — Minnesota Department of Education — The final authority on School Foodservice in Minnesota. Find information ...

NACS CAFÉ | NACS Online – Training

Since launching in 2012, the NACS CAFÉ training portfolio has expanded to include online and advanced classroom education, foodservice consulting services ...

Resource Center - National Food Service Management Institute

The Resource Center of the National Food Service Management Institute provides access to the Institute's wide array of education and training material, ...

Training & Education - Reinhart FoodService

Reinhart FoodService's Training and Education Department is committed to providing accurate knowledge of specific topics to empower customers to improve ...

Creating a Commercial Kitchen


Whether you’re creating a restaurant kitchen to serve 50 or a catering kitchen that will allow you to plate weddings for 250, there are certain elements any professional kitchen will need to have to maximize productivity and profits. Every kitchen needs the basics like refrigerators, freezers, sinks, shelving, no-slip flooring, ventilation and counter space, but the cuisine you decide to serve and the cooking techniques you use will dictate whether you’ll be buying a rotisserie oven or a deep fryer; and what types of pots, pans and utensils you’ll use. Quick, fresh Thai cuisine (think rice steamers and wok stations) will have a very different set up from casual Italian (think a meat slicer for salami, a traditional range and maybe a gelato machine). The placement of all those elements is important, too. Good kitchen design and the proper equipment can improve workflow, boost employee morale, and, if you’re running a restaurant, it can reduce the amount of time it takes for diners to get their food, which increases productivity and profits. If you’re thinking about outfitting a professional kitchen, take these steps:
  1. Figure out what kind of kitchen you’ll be running.
  2. Tailor your design and equipment for safety and efficiency.
  3. Find the right suppliers.

Start with the Menu

Do you want to serve fancy French or cater a range of cuisines? The menu you create, your cooking techniques and the number of people you want to be able to serve will determine the type of space, equipment and refrigeration facilities you’ll need.

Plan Ahead

Work flow patterns are important to consider when creating your commercial kitchen. You’ll need to think about the number of people in the kitchen, the amount of space available, and where preparation, storage, cleaning and cooking stations are set up to make sure the food production process is smooth and safe.

Hire a designer

Creating a kitchen for your business can be overwhelming. Hiring an expert to help you figure out what you need, purchase equipment, and install your kitchen may save you money in the long run.

Get Equipped

Once you’ve figured out what type of equipment you’ll need and how much, it’s time to get quotes from equipment suppliers.
  • You’ll need to find out about the local health, building and fire codes, as well as licensing regulations before building or revamping your food service kitchen.
  • If buying new equipment is too expensive, look into leasing big ticket items or buying them used.
  • Think about using energy-saving appliances
  • Make sure circulation patterns are efficient and logical
  • Know the standards for ceilings, floors, ventilation, sanitation and waste disposal.
  • Find suppliers with experience in your area of food service