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Use this collection of UFS Academy training videos, created in partnership with international culinary school ICCA, to onboard your staff

Topics covered:  

1.	Mise en Place (4 videos, 15 minutes)

1. Mise en Place (4 videos, 15 minutes)

Mise En Place translates to “set in place”. Having equipment and ingredients ready to go makes for greater efficiency. We will take you through the principals and techniques behind Mise En Place.

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2.	Selecting Equipment & Safe Use (6 videos, 29 minutes)

2. Selecting Equipment & Safe Use (6 videos, 29 minutes)

Working in a kitchen, you will be required to use different kinds of equipment, ranging from knives all the way up to large pieces of machinery. Being able to identify what you need, and how to use it will help each day run more smoothly. Take this course to learn more.

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3. Importance of Food Safety (6 videos, 24 minutes)

3. Importance of Food Safety (6 videos, 24 minutes)

Good hygiene in the kitchen is every bit as important as good cooking. A host of top chefs, including Tim Stewart of La Petite Maison and Sarah Frederik von Gericke of 55 Tulbagh, take you through the basics.

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