uLektz Skills

Learning Path

Linear: Sequential Order

About the Course

Having good tools is essential in the kitchen. Also, knowing the names of your tools and what they are for is what distinguishes a professional from an amateur. In this course, you will learn about different types of Kitchen setups and capital and operational equipment such as cutting boards, knives, cookware, and bakeware, but also about larger equipment such as ovens, fridges, and stoves.

Course Study Materials

Introduction to Hotel Industry

Introduction Duration: 2:23

Kitchen Setup

Types of Kitchen Duration: 3:44
Organization of Kitchen Duration: 5:01

Kitchen Equipments

Identification of Kitchen Equipments Duration: 3:53
Capital Equipments Duration: 6:05
Operational Equipments Duration: 6:00

Basic First Aid

First Aid Duration: 6:22

Personal Hygiene

Personal Hygiene of Food Handlers Duration: 2:54
Hand Washing Duration: 2:01
Personal Hygiene Duration: 1:44

Final Assessment

Final Assessment 10 Questions

The certificate issued for the Course will have

Student's Name
Photograph
Course Title
Certificate Number
Date of Course Completion
Name(s) and Logo(s) of the Certifying Bodies

Only the e-certificate will be made available. No Hard copies. The certificates issued by DPMI. can be e-verifiable at www.ulektzskills.com/verify.

Students are required to take online assessments with e-Proctoring.
Students will be assessed both at the end of each module and at the end of the Course.
Students scoring a minimum of 50% in the assessments are considered for Certifications