About this course
Todo lo que un Commis necesita para prepararse para la certificación de Cinturón Marrón: guías de estudio y recursos de Seguridad, Cocina y Negocios.
Course content
Sección 0 2 lessons
2000 - Brown Belt Study Guide and Resources 1 lessons
- 2000 Study Guides and Resources
2100 - Safety Brown Belt 10 lessons
- About 2100
- 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
About the instructor
Julio Alberto Daza Celis is a culinary consultant, university professor, and professional gastronomer with extensive expertise in operational standardization and global food safety regulations. Holding degrees in Gastronomy Management and Human Resources, alongside international certifications as a chef and sommelier, he specializes in applying ISO 9001 quality management standards to the hospitality industry. His comprehensive background spans from developing commercial food logistics and safety protocols to engineering custom digital infrastructures and SaaS platforms for operational management. As a member of the CAIBOK Board of Directors, Julio combines his deep technical rigor with advanced technological solutions to uphold the highest standards in global culinary certification, ensuring excellence in the training and validation of future hospitality professionals.
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