Snapchef FastTrack for Employees

Unit 1: Introduction to Snapchef Fast Track Program for Employees

This unit provides an overview and orientation to the SnapChef course. It sets expectations and provides instructions on how to use the course platform to progress through activities and assessments.

Orientation

Course Orientation

Task 1: Welcome to Snapchef - About Snapchef

Task 2: Opportunities

Task 3: Going to Work And How to Get Paid - Expectations

Task 4: How To Look Professional

Task 5: Helpful Guidelines

Task 6: Practices to Avoid

Task 7: Transporation

SnapApp

Task 8: SnapApp Overview

Task 9: How to Punch In & Out

Task 10: Extra Options on the SnapApp

Task 11: Payment Procedure

Task 12: How to View Your Paystubs

Review

Snapchef Policies and Rules

Task 13: Burn, Cut, Slip, Any Incidents

Task 14: Snapchef Bags and Objects Policy

Task 15: Harassment

Task 16: Drug & Alcohol Policy

Task 17: How to Drive for Snapchef

Task 18: Temporary to Permanent Role

End of Unit 1

Unit 2: Cleaning and Sanitizing

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In this lesson, you’ll learn about proper handwashing techniques, how to make sure the environment in which you handle food is clean, sanitized, and appropriate for food preparation. Just like you wouldn’t use a dull knife, you shouldn’t cook in a dirty or unsanitary kitchen. This may seem obvious, but certain steps are critical to preparing food safely.

Orientation

Unit Orientation

Task 19: Unit Orientation & Objectives

Task 20: Complete Your Self Assessment

Task 21: Unit Pre-Assessment

Introduction to ServSafe® In The Kitchen and Certification

Task 22: Snapchef Safety Principles

Task 23: Foodborne Illness

Task 24: Causes of Foodborne Illness

Task 25: Types of Pathogens

Task 26: Keys to Food Safety

Task 27: Food Safety Hazards

Task 28: How People Make Food Unsafe

Task 29: Food Most Likely to Become Unsafe

Task 30: Common Food Allergens

Hand Washing and Hygiene

Task 31: Proper Hand Washing

Task 32: When to Wash Your Hands

Task 33: Disposable Gloves

Task 34: Maintaining your Hands, Nails, and Personal Hygiene

Task 35: Practice Activity | Handwashing

Cleaning & Sanitizing

Task 36: Cleaning for Food Safety

Task 37: Cleaning Counters & Cutting Boards

Task 38: Cleaning & Sanitizing Surfaces

Task 39: Janitorial Equipment

Task 40: When to Clean

Task 41: Three-Compartment Sinks

Task 42: Waste Management

Task 43: A Guide to Commercial Dishwashers

Review

Unit Review & Quiz Preparation

Task 44: Unit Review NEW

Task 45: Unit 2 Quiz

End of Unit 2

Unit 3: Food & Kitchen Safety

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In this lesson, you’ll learn about kitchen safety basics. When working in a professional kitchen, there are a lot of hazards that an untrained eye might not see. We will help you understand the dangers of cross-contamination and cooking food to proper temperatures to keep your customers safe.

Orientation

Unit Orientation

Task 46: Unit Orientation & Objectives

Task 47: Complete Your Self Assessment

Task 48: Unit Pre-Assessment

Kitchen Safety Basics

Task 49: Introduction to Kitchen Safety

Task 50: Types of Hazards

Task 51: Kitchen Etiquette

Task 52: Basic First Aid

Preparing Food

Task 53: Preparing Food Safely

Task 54: Cross-Contamination

Task 55: The Danger Zone: Time-Temperature Control

Task 56: Cooking Food Thoroughly

Task 57: Using Thermometers

Buying & Storing Food

Task 58: Buying Food Safely

Task 59: Potentially Hazardous Foods

Task 60: Buying Food Safely

Task 61: Storing Food Safely

Task 62: Storing Food in the Refrigerator

Task 63: Quiz: Storing Food in the Refrigerator

Task 64: More Refrigerator Tips

Task 65: Label Activity: Food Storage in Refrigerator

Task 66: Storing Food in the Freezer

Task 67: Storing Dry Goods

Task 68: Storing Leftovers

Task 69: Labeling of Food

Review

Unit Review & Quiz Preparation

Task 70: Unit Review & Quiz Preparation

Task 71: Unit 3 Quiz

End of Unit 3

Unit 4: Introduction to Knife Skills

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This unit charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.

Orientation

Unit Orientation

Task 72: Unit Orientation & Objectives

Task 73: Complete Your Self Assessment

Task 74: Unit Pre-Assessment

Proper Knife Handling

Task 75: Handling a Chef's Knife

Task 76: The Bench Scraper Practice Activity

Task 77: Practice Honing Your Knife

Task 78: Knife Sharpening with a Whetstone

Task 79: Label the Parts of a Chef's Knife

How to Cut with a Chef’s Knife

Task 80: How to Cut Using a Chef's Knife

Task 81: Activity | Label Knife Cuts

Review

Unit Review

Task 82: Unit Review & Quiz Preparation

Task 83: Unit 4 Quiz

End of Unit 4

Unit 5: Commercial Equipment Identification

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This lesson will help to identify the vast amount of equipment found in a commercial kitchen. Beyond your knife, a chef needs to know their way around every piece of equipment in the kitchen from refrigeration, large prep equipment, small wares, hotel pans, and janitorial equipment.

Orientation

Unit Orientation

Task 84: Unit Orientation & Objectives

Task 85: Complete Your Self Assessment

Task 86: Unit Pre-Assessment

Introduction to Kitchen Equipment

Task 87: Refrigeration Equipment

Task 88: Storage Equipment

Task 89: Food Prep Equipment

Task 90: Smallwares

Task 91: Hotel Pans

Task 92: Label Activity: Hotel Pan Identification

Review

Unit Review

Task 93: Unit Review & Quiz Preparation

Task 94: Unit 5 Quiz

End of Unit 5

Unit 6: Vegetable Identification and Cookery

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This unit focuses on vegetables in many ways. There are thousands of varieties of vegetables and just as many ways to use them, so we wanted to help you on your journey in this plant-based lesson. We will talk about types of vegetables and identification, herbs, spices, and most importantly how to use them.

Orientation

Unit Orientation

Task 95: Unit Orientation & Objectives

Task 96: Complete Your Self Assessment

Task 97: Unit Pre-Assessment

Basic Product Identification

Task 98: Fruits and Vegetables

Task 99: Introduction to Herbs

Task 100: Introduction to Spices

Basic Vegetable Cookery

Task 101: Preserving Vegetable Pigments

Task 102: How to Roast Vegetables

Task 103: Estimated Roasting Times for Vegetables

Task 104: Cooking Vegetables in Water

Task 105: Understanding Cooking Times

Task 106: Steaming Vegetables

Task 107: Preparing & Reheating with Steam

Review

Unit Review

Task 108: Unit Review & Quiz Preparation

Task 109: Unit 6 Quiz

End of Unit 6

Unit 7: Basic Cooking Methods

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This unit starts your journey on the many cooking methods that you will use in the kitchen. From the basics of Mise en Place to completing a combination cooking method, this unit will set you up for success. There are many dry and moist methods that you will learn about that you will use daily as soon as you are in the kitchen.

Orientation

Unit Orientation

Task 110: Unit Orientation & Objectives

Task 111: Complete Your Self Assessment

Task 112: Unit Pre-Assessment

Basic Cooking Terminology

Task 113: Kitchen Terminology

Task 114: Measuring & Mise en Place

Dry Heat Methods

Task 115: Introduction to Dry Heat Methods

Task 116: Pan Frying

Task 117: How to Sauté

Task 118: Searing

Task 119: How to Shallow Fry & Deep Fry

Task 120: Introduction to Stir-Frying

Task 121: How to Stir-Fry

Moist Heat Methods

Task 122: Introduction to Moist Heat Methods

Task 123: Submersion Cooking Methods

Task 124: Combination Cooking Fundamentals

Task 125: Braising | Combination Cooking

Task 126: Stewing | Combination Cooking

Task 127: Steaming Introduction

Task 128: Steaming Basics

Review

Unit Review

Task 129: Unit Review & Quiz Preparation

Task 130: Unit 7 Quiz

End of Unit 7

Unit 8: SnapChef FastTrack Final Assessment

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This final assessment quiz will show what you have learned in this course. Good luck!

Final Assessment

Task 131: Course Review & Exam Preparation

Task 132: SnapChef Final Exam

Task 133: Survey | Share Your Course Feedback

End of Unit 8

Course Description

Rouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry, or anyone who seeks an intensive immersion in culinary skill and knowledge development.

Snapchef Fast Track is an online culinary skills development course designed to equip you with the basic skill set to get you started in real-world commercial kitchens and to accelerate your practical application of knowledge and skills. The lesson principles will also improve the kitchen experience for the casual cook.

So, if you are a cook learning the trade or a skilled cook honing your craft, this course will serve you well and instill confidence.

This culinary training includes a library of instructional videos and various modes of other learning through interactive quizzes and personal reflections. Our virtual experience gives you the flexibility to learn culinary arts on your own schedule. Take classes online in a flexible interactive format, then develop or refresh your culinary education through a progressive course offering.

Course Highlights

Foundational training with focus getting into the kitchen
20-hour program, 8 Units, 120 learning tasks
Over 40 instructional videos
ServSafe® Food Handler Certification

Course Objectives

Understand basic food and kitchen safety and sanitation
Select, handle and maintain a knife and demonstrate knife cuts
Understand the various types of equipment found in a commercial kitchen
Identify, describe and apply dry-heat cooking methods
Identify, describe and apply moist-heat cooking methods

Enroll Now $300.00

Course Description

Rouxbe Culinary School is the world’s leading online culinary school for aspiring cooks, culinary students, those already working in the food and culinary industry, or anyone who seeks an intensive immersion in culinary skill and knowledge development.

Snapchef Fast Track is an online culinary skills development course designed to equip you with the basic skill set to get you started in real-world commercial kitchens and to accelerate your practical application of knowledge and skills. The lesson principles will also improve the kitchen experience for the casual cook.

So, if you are a cook learning the trade or a skilled cook honing your craft, this course will serve you well and instill confidence.

This culinary training includes a library of instructional videos and various modes of other learning through interactive quizzes and personal reflections. Our virtual experience gives you the flexibility to learn culinary arts on your own schedule. Take classes online in a flexible interactive format, then develop or refresh your culinary education through a progressive course offering.

Course Highlights

Foundational training with focus getting into the kitchen
20-hour program, 8 Units, 120 learning tasks
Over 40 instructional videos
ServSafe® Food Handler Certification

Course Objectives

Understand basic food and kitchen safety and sanitation
Select, handle and maintain a knife and demonstrate knife cuts
Understand the various types of equipment found in a commercial kitchen
Identify, describe and apply dry-heat cooking methods
Identify, describe and apply moist-heat cooking methods