CULINARY ARTS SAFETY CERTIFICATE
This program provides participants working in or around kitchen with the skills to work safely in a hectic fast paced kitchen environment. Whether you are a chef, sous chef, cook, dish washer or server this program will provide well rounded essential safety skills as well as skills for working with customers and fellow colleagues. The course includes first aid, WHIMS and knife skill to name a few. The course takes place over 48 hours (6 days). This program can be followed by two weeks of cooking skills development from our Red Seal Chef. It will require the client to have a commercial kitchen available. The course including both the Safety and Cooking skills will be 126 hours, and result in the participant being provided with a Basic Cooking Skills Certificate as well as all of the other certificate covered in the course.
WORKPLACE SAFETY AWARENESS FOR KITCHENS
The Workplace Safety Awareness course for kitchens is specifically designed for those participants that will be working in the culinary arts with a focus on safety in the kitchen. The course covers a wide scope of safety areas that are encountered in restaurant and professional kitchens. The course will look at equipment and knife safety, proper lifting techniques, and how to be safe while working alone.
KNIFE SAFETY IN THE WORKPLACE
At some point, we are all exposed to knives and the safety rules surrounding the use and maintenance of knives. While the rules you learned as a youth still apply the variety of knives made today for various applications in the work place call for us to be sharp when using them. Employees working with knives must stay alert, keeping their minds on the task at hand. Following safe work practices for each cutting task.
FIRE EXTINGUISHER
This is a basic course that deals with the correct selection and usage of fire extinguishers. The participants will understand fire extinguisher types, operating procedures, capabilities and limitations. The course also deals with the combustion process, different fire classes and basic firefighting concepts (P.A.S.S.).
PROFESSIONAL WORK ETHICS
This course is designed to give the participant an understanding of good general ethics in the workplace and is based on best practice. The course gives a solid overview of professional business ethics at work and in life. The course covers decision making, which is often difficult, especially when we are be faced with challenging situations where tough decisions need to be made – making the right choice based on your professionalism.
CUSTOMER SERVICE TRAINING
This course provides the participant with the knowledge to provide exceptional customer service. We are aware that our customer is a very important asset to the company or organization that we work for and being able to provide exceptional customer service is that component that can set us apart from the competition.
BASIC WORKPLACE COMMUNICATIONS
This course is designed to give the participants an overview of good communications skills and to build confidence in communicating with others in the workplace. The course provides an overview of the expectations and responsibilities of a worker in the workplace, as it relates to communication. It also provides an overview of the employer’s responsibility to the worker, as it relates to communication between the worker and the employee.
WORKPLACE BULLYING & HARASSMENT
Work place bullying and harassment is an issue of growing concern. It can take many forms from verbal abuse to aggression. This course provides workers, supervisors and managers the tools to recognise and to deal with bullying and harassment in the workplace.
WORKPLACE HAZARDOUS MATERIALS INFORMATION SYSTEM WHMIS – 2015 GHS
This comprehensive WHMIS 2015 GHS Certification program has been developed in accordance with Work Safe BC requirements for the training of persons who manufacture, work with or are ‘in proximity to’ hazardous materials in the workplace. WHMIS has aligned with the worldwide hazard communication system known as GHS – the Globally Harmonized System of Classification and Labelling of Chemicals. Aligning with GHS provides many benefits, which will be discussed in the training. With WHMIS 2015 there will be new classification rules, new hazard pictograms, new supplier label requirements, and new format for Safety Data Sheets.
OFA 1
This one-day certification course meets first aid requirements for Work Safe BC OFA Level 1. Upon successful completion, candidates will be issued a Work Safe BC Occupational First Aid certificate. Participants will learn emergency scene management, minor wound care, CPR and AED training. This course is for British Columbia only, all other provinces it is the 2-day Standard First Aid.
LADDER SAFETY
This course provides the participant with the concepts and methods for the safe use of ladders and scaffolds. The information provided will assist in implementing a company protocol for staff or will give the participant the knowledge to safely use ladders in the workplace. The course provides information to reduce the hazards associated with ladder use, information on making the correct ladder selection for the job and identifies risks associated with incorrect ladder choice. The participants will learn scaffolding responsibilities and various platforms along with their stability.
FOOD SAFE
FOODSAFE Level 1 is a food handling, sanitation and work safety course designed for front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. The BC Health Act: Food Premises Regulation states that every operator of a food service establishment, and at least one employee on every shift, must hold a FOODSAFE Level 1 certificate, or certificate from a course recognized as equivalent to FOODSAFE.
SERVING IT RIGHT
Serving It Right is British Columbia’s mandatory self-study course that educates licensees, managers and servers about their legal responsibilities when serving alcohol, and provides effective techniques to prevent problems related to overservice.
