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Emergency Alert
UDC Opening at 10 a.m. on Monday, Feb. 23

The University of the District of Columbia’s academic and administrative offices will open at 10 a.m. on Monday, Feb. 23. All on-campus activities, including athletic-related activities, will resume regular operations at 10 a.m.

Staff: Contact your immediate supervisor with questions and further instructions.

Faculty: Reach out to your immediate supervisor and/or the dean for questions and further instructions.

Students: Due to inclement weather, the university will be closed to face-to-face operations until 10 a.m. All classes scheduled to take place before 10 a.m. are cancelled.

The safety and security of our students, faculty, staff and the broader community remain our top priority. We will continue to provide updates regarding the status of the university’s academic and administrative offices as conditions change.

Please continue to check our website and social media channels for the latest information.

If you have any safety concerns, contact OPSEM at 202-274-5050. For all immediate emergencies, call 911.

Thank you for your continued dedication to our students and to UDC’s mission.

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Commercial kitchen

Programs and Courses

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 an exploratory and introductory course that leads to commercial kitchen operations. It covers three common competencies that a food service professional should possess:

  1. How to properly manage and maintain a commercial kitchen and its equipment
  2. Proper way of cleaning commercial kitchen equipment
  3. Practicing Occupational Health and Safety (OHS) procedures

Location

Lamond-Riggs Campus
5171 South Dakota Avenue, NE Washington, DC 20017

Cost

$10.00; Payments can be made in the form of a check or money order. Payments must be received in person on the first day of the training. Also, participants may pay by cash at the Cashier’s Office in advance of class during hours of operation.

  • If paying by cash, please use the coding: CAUSES CommK 3901K-P083.
  • Cashier's office location: 4200 Connecticut Ave., NW, Washington, DC 20008 / Building 39, 2nd Floor (directly in front of the elevators)
  • Hours of operation: Monday through Friday, 9 a.m. to 4 p.m. (except holidays)

Credential Earned

This is a non-credit bearing course. A certificate will be issued to participants who successfully complete all three training sessions.

Rates and Locations

Contact Us

For more information about the UDC commercial kitchens, contact us at commercialkitchen@udc.edu.
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