Title: (Optional) Operate commercial kitchen equipment and hand tools.
Course: Hospitality, Recreation, and Tourism II (16999-II) > Section: Exploring Back-of-the-House Responsibilities in the Food and Beverage Industry

Operation should include

- knives and hand tools
- pots and pans
- baking equipment
- measuring equipment
- thermometers
- appliances
- large equipment.

Process/Skill Questions:

Thinking

- Why is it important to know what equipment and tools to use for different jobs in the kitchen?
- How does commercial kitchen equipment differ from residential kitchen equipment?

Communication

- Why are reading, listening to directions, and following written directions important for the operation of kitchen equipment and tools?
- How is nonverbal communication used in food preparation?

Leadership

- Why is it important to have trained leaders on kitchen crews?
- How do kitchen personnel keep a kitchen organized?

Management

- Why is safety one of the most important responsibilities of a manager?
- Who maintains commercial kitchen equipment?
- How should a worker report a defective or damaged tool or piece of equipment?