The food safety systems program acts as a business incubator with efforts towards providing entrepreneurs and local small businesses access to fully equipped commercial kitchens at a reduced rate. We offer kitchen management training, which supports efforts to improve food processing technologies that advance food safety and improve the safety of individuals utilizing commercial kitchen equipment daily.
Kitchen Management Training
UDC food safety systems program seeks to reduce the number of accidents caused by inappropriate use of kitchen equipment by offering kitchen management training for potential users of UDC commercial kitchen facilities. The kitchen management course is designed to teach clients, vendors, food service entrepreneurs, hospitality/culinary art students, food truck operators and community base organizations how to properly manage a commercial kitchen and equipment.
This course is exclusively for individuals who have been approved to move forward in the UDC commercial kitchen rental process.
Before registering for the Kitchen Management Training, please contact Dr. Carlton Crockett at [email protected] to confirm your eligibility and determine whether this course is appropriate for you.
This course is an exploratory and introductory course that leads to commercial kitchen operations. It covers three common competencies that a food service professional should possess:
- How to properly manage and maintain a commercial kitchen and its equipment
- Proper way of cleaning commercial kitchen equipment
- Practicing Occupational Health and Safety (OHS) procedures
Location
Lamond-Riggs Campus
5171 South Dakota Avenue, NE Washington, DC 20017
Cost
The fee for the Kitchen Management Certificate Course is $10. There are two payment options available for course takers:
1. Pay online via the UDC-CAUSES Payment Portal
- To access the Kitchen Certificate Course payment site, follow these steps:
- Click Certificate Programs.
- Click Kitchen Management Certificate Course.
A special authorization code from the course facilitator, Dr. Carlton Crockett will be needed to submit the payment.
2. Pay in person at the UDC Cashier's Office, located on the Van Ness campus on the 2nd floor of Building 39, in Room 201. Payments are accepted Monday-Friday between 10:00 am and 4:00 pm. The phone number to the Cashier’s Office is 202-274-5112.
- Accepted payment types are cash, check, money order, and credit card (no American Express)
- Complete the payment form (provided by the course facilitator, Dr. Carlton Crockett) and take it with you to the Cashier’s Office.
- Bring the completed form and receipt from the Cashier’s Office to the first class meeting.
Credential Earned
This is a non-credit bearing course. A certificate will be issued to participants who successfully complete all three training sessions.