Course Overview

What Will Students Learn?

Students should be able to:

• Understand general and specific preparation practices.
• Recognize TCS and ready-to-eat foods.
• Know the correct methods to thaw foods.
• Identify the minimum internal cooking temperatures for TCS foods.
• Identify methods and requirements for cooling TCS foods.
• Understand requirements to reheating foods for immediate service or hot holding.
• Know requirements for hot holding with and without temperature control.

What Topics are Covered?

• Preparing and cooking
• Cooling and reheating