About this course
Restaurant equipment supports speed, consistency, and safe food preparation. Culinary students and new managers must understand not only how equipment works, but also how to choose the right tool, operate it correctly, and recognize early signs of problems. Strong equipment knowledge improves workflow, protects food quality, and reduces accidents in fast-paced kitchens.
Course content
8 sections · 64 lessons · ~1509 min of reading
Sección 0 2 lessons
3121.0100 Foundations of Kitchen Equipment 6 lessons
- 3121.0101 Purpose of Commercial Equipment
- 3121.0102 Basic Equipment Parts and Terminology
- 3121.0103 Power Sources
- 3121.0104 Utility Connections
- 3121.0105 Equipment Layout and Workflow Basics
- About this course and CAIBOK
3121.0200 Core Equipment Safety Systems 7 lessons
- 3121.0201 Safe Start-Up and Shutdown Procedures
- 3121.0202 Cleaning vs. Sanitizing Equipment Surfaces
- 3121.0203 Guards, Shields, and Interlocks
- 3121.0204 Electrical Safety and Lockout Basics
- 3121.0205 Burn, Steam, and Pressure Hazards
- 3121.0206 Slip, Trip, and Pinch Point Prevention
- 3121.0207 Inspection Logs and Maintenance Records
3121.0300 Equipment Category Safety Blocks 9 lessons
- 3121.0301 Cutting and Rotating Equipment Safety
- 3121.0302 Mixing and Agitation Equipment Safety
- 3121.0303 High-Heat Cooking Equipment Safety
- 3121.0304 Steam Equipment Safety
- 3121.0305 Pressure Equipment Safety
- 3121.0306 Refrigeration and Cold Safety
- 3121.0307 Dishwashing and Plumbing Safety
- 3121.0308 Ventilation and Fire Suppression Systems
- 3121.0309 Mobile Equipment and Lifting Safety
3121.0400 Equipment Types and Applications 23 lessons
- 3121.0401 Cutters and Slicers
- 3121.0402 Mixers and Blenders
- 3121.0403 Ovens and Cooking Equipment
- 3121.0404 Fryers and Fry Stations
- 3121.0405 Griddles, Planchas, and Flat Tops
- 3121.0406 Ranges, Stoves, and Burners
- 3121.0407 Steam Equipment
- 3121.0408 Pressure Equipment
- 3121.0409 Grills, Charbroilers, and Salamanders
- 3121.0410 Microwaves and Rapid-Cook Ovens
- 3121.0411 Holding Equipment
- 3121.0412 Refrigeration Equipment
- 3121.0413 Ice Machines and Ice Handling Tools
- 3121.0414 Dish Washing Machines
- 3121.0415 Sinks, Disposal Units, and Grease Interceptors
- 3121.0416 Food Processors, Buffalo Choppers, and Vertical Cut Mixers
- 3121.0417 Grinders and Sausage Stuffers
- 3121.0418 Vacuum Sealers and Sous Vide Circulators
- 3121.0419 Can Openers and Packaging Tools
- 3121.0420 Small Heat Appliances
- 3121.0421 Coffee, Espresso, and Hot Beverage Equipment
- 3121.0422 Ventilation and Fire Control Interfaces
- 3121.0423 Mobile Equipment and Carts
3121.0500 Maintenance and Inspection Systems 5 lessons
- 3121.0501 Preventive Maintenance Plans
- 3121.0502 Daily and Weekly Equipment Checks
- 3121.0503 Calibration of Thermometers and Scales
- 3121.0504 When to Call a Professional Technician
- 3121.0505 Equipment Replacement and Lifecycle Planning
3121.0600 Smart and Modern Equipment Systems 5 lessons
- 3121.0601 Smart Sensors and Monitoring
- 3121.0602 Digital Temperature Controls and Data Logs
- 3121.0603 Automated Chemical Control Systems
- 3121.0604 Remote Alerts and Equipment Monitoring
- 3121.0605 Using Data to Improve Safety and Performance
3121.0700 Restaurant Chemical Safety 7 lessons
- 3121.0701 Degreasers and Detergents
- 3121.0702 Sanitizers and Other Common Kitchen Chemicals
- 3121.0703 Using Safety Gear for Chemicals (PPE)
- 3121.0704 Storing Chemicals Safely
- 3121.0705 Chemicals that Don’t Mix
- 3121.0706 Preventing Chemical Food Contamination
- Your certificate
About the instructor
Affiliate 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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