OSHA 30 47449403

OSHA 10 47449409

Occupational safety is important in every work environment. Designed for general industry workers, foremen, job supervisors and anyone involved in general industry, the Outreach Training Program courses are an orientation to occupational safety and health for workers covered by the Occupational Safety Health Act (OSHA) 29 CFR 1910. When required by OSHA standards, workers must receive additional training on the specific hazards of their job. This training is recommended by OSHA. Attendees will receive an NTC certificate of completion, plus the official blue general industry wallet card issued by OSHA, to certify they successfully completed the course.

The Seasonal Kitchen And Pantry 10316111

Provides the learner with skills in choosing quality farm-fresh produce and utilizing staples found in a pantry. Learners will incorporate a variety of elements as they create a healthy menu such as salad greens, fruits, vegetables, meats and cheeses in meal preparation.

Principles Of Sanitation For Meat Processors 10316135

Examine principles of sanitation that relate to professional butchering operations. Learners will apply these principles in the forthcoming HACCP class.

Sanitation For Food Service Operations 10316100

Development of skills to follow sanitation and hygiene provisions in state codes. Focuses on the challenges to food safety, developing a food safety system, Hazard Analysis Critical Control Point, working in a safe environment and maintaining sanitary facilities and equipment.

Culinary Fundamentals 10316101

Food science principles applied to professional culinary food preparations. Units include professional kitchen operation, recipe terminology, culinary math and cooking techniques for various food categories. In addition, careers in the culinary industry are explored; including professionalism, ethics and etiquette.

Restaurant Operations 10316114

Prepare foods in a lab setting while participating in various stations that are typically found in a restaurant. Learners will establish skills in serving, cooking, and customer service.

Baking Fundamentals 10316102

Utilize baking principles and procedures for producing quick breads, yeast breads, cookies, cakes and pies. Learners will calculate product costs, weigh and measure ingredients, mix, shape, bake, garnish, package and merchandise bakery products.

Breakfast Cuisine 10316104

Applies techniques involved with cooking breakfast food such as: eggs, omelets, pancakes, waffles and breakfast meats.

Restaurant Cost Controls 10316115

Examine the concepts and techniques of controlling costs with an emphasis on determining the sales price based on cost inputs, and utilizing break-even calculations. Learners will calculate the cost of goods, overhead, and selling price. Learners will determine the resources needed to run various restaurant operations.

Mid-Day Meals 10316105

Experience in producing lunch meals through the use of grills, fryers, ovens and steamers. Service experience includes cafeteria line work and fast food delivery.

Baking And Specialty Decorating 10316121

Creation of baked goods along with high-end decorating techniques are practiced throughout this course. Learners will utilize their creative side as they design and produce attractive presentations.

Complex Carbohydrates 10316106

Identify and prepare a variety of grains, legumes, potatoes, pasta and rice. Learners will create a variety of dishes utilizing complex carbohydrates.

Wait Staff Training 10316119

Explore the art of service and the importance of front of the house work in the culinary program. Learners learn how to properly interact with guests and provide high quality customer service. Examine the proper techniques of table service, obtaining guest orders, interacting with the kitchen staff and creating a professional atmosphere.