So you’ve signed up for Burning through the Basics: Restaurant Readiness Intensive & ServSafe Certification… what’s next?

Dress the part, play the part

Use the following dress code guide and show up on time every day.

1. Keep it fresh. Come to class with clean and trimmed hair and nails, clean clothes, and leave your jewelry at home (wedding bands permitted).

2. Keep hair contained. Please pull back any longer hair and wear a cap to keep your hair contained. Beard hair that is not trimmed to 1/2” or less will require a beard net.

3. Cooking can be messy. Wear clothes you don’t mind getting dirty. Long pants are required to protect legs from splashes and burns.

4. Non-slip shoes? Wear shoes with a decent tread to protect from slipping and falling. Kitchen floors can be slick.

5. Recommended — long pants and sleeves can protect your skin from burns, an undershirt can help wick away sweat if it is hot, good socks, non-scented deodorant and a personal Sharpie / pen always come in handy.

Please complete this survey before the course.

Keep an eye on your email

Additional study preparation materials and expectations will be sent out as needed. During this course:

1. You’ll learn the ins and outs of working in a professional, fast-paced, and fully equipped kitchen.

2. You’ll be able to practice (hands on) to safely work with knives, chemicals, and other types of equipment found in a kitchen.

3. We will be actively learning how to safely handle, prepare, and store food by utilizing ServSafe guidelines.

4. At the end of the program, you’ll take your ServSafe Food Handler’s certification exam and we will assist you in applying for at least three local jobs of your choosing.

In the meantime, check out these resources!

Get to know the schedule

Be prepared to learn how to safely use kitchen equipment and cook over the course of four days.

1. Welcome to the kitchen! We will learn about types of kitchens, why food safety is important, general safety hazards, handwashing, sanitizing vs washing, temperature control, and types of equipment.

2. Make a soup. We will learn about cross contamination, knife etiquette, receiving and storage, how to thaw/cool, and general types of cooking while preparing soup.

3. Make a protein and side. We will learn how kitchens work from order to plate, and different kitchen systems while cooking.

4. Review and test! We will have an optional :30 review available to you leading up to class on that fourth day, after which we will take our test and have the opportunity to cook a dish for a gathering with local foodservice operators that are hiring.

Be prepared to cook a dish of your choosing and interview with employers on the last day of class!