About this course
Course introduction · 4 minutes
Preparation for three of the four Brown Belt requirements: workplace safety (2120), professional cooking (2200) and kitchen business (2300). Thirty-eight lessons drawn from the CAIBOK source books, organised the way the exams are.
Food safety (2110) is not included, and is a separate course. It is the fourth Brown Belt requirement, and it is kept separate on purpose - it is met by holding a food-safety manager credential, so anyone who already has one does not need to buy it, and the rules it teaches differ from country to country.
Course content
Sección 0 2 lessons
Start here: CAIBOK, the belts, and your path 4 lessons
- Start here: CAIBOK and how the belts work
- What the Brown Belt requires
- Your path: White Belt first, then Brown
- About this course and CAIBOK
2000 - Brown Belt Study Guide and Resources 1 lessons
- 2000 Study Guides and Resources
2120 - Workplace Safety 10 lessons
- About 2120 - Workplace Safety
- 2101 Personal Protective Equipment
- 2102 Prevent Slips, Trips, and Falls
- 2103 Fire Safety
- 2104 Knife Safety
- 2105 Handling Hot Items
- 2106 Proper Use and Maintenance of Equipment
- 2107 Chemical Safety in the Kitchen
- 2108 Ergonomics and Lifting in the Kitchen
- 2109 Basic First Aid
2200 Cooking Brown Belt 21 lessons
- About 2200
- 2201 Principles of Mise en Place
- 2202 Basic Tools and Cookware
- 2203 Appliances and Kitchen Equipment
- 2204 Pantry Storage and Organization
- 2205 Knife Skills Level 1
- 2206 Specialty and Measuring Tools
- 2207 Basic Cooking Techniques
- 2208 Recipe Interpretation and Standardization
- 2209 Food and Nutrition Fundamentals
- 2210 Fats and Oils
- 2211 Herbs and Spices Level 1
- 2212 Vegetables and Fruits Level 1
- 2213 Eggs
- 2214 Dairy Products and Alternatives
- 2215 Grains
- 2216 Pasta Level 1
- 2217 Plant-Based Proteins
- 2218 Poultry Level 1
- 2219 Beef Level 1
- 2220 Seafood Level 1
2300 Business Brown Belt 6 lessons
- About 2300
- 2301 Understanding Kitchen Hierarchy
- 2302 Professional Kitchen Etiquette
- 2303 Food Service Industry Level 1
- 2304 Teamwork and Communication
- 2305 Basic Business Concepts
Appendix 2 lessons
- Appendix - The rules in your country
- Your certificate
About the instructor
Black Belt Chef desarrolla capacitación práctica y orientada al examen para profesionales de cocina - inocuidad alimentaria, fundamentos de cocina y la gestión del negocio. Nuestros cursos están escritos por chefs y alineados con el marco de competencias de CAIBOK. La certificación la evalúa y la emite CAIBOK de forma independiente.
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