Kitchen Equipment

Mastering professional kitchen equipment is key to working efficiently, safely, and creatively in a modern kitchen. This course introduces chefs and kitchen staff to a wide range of tools—from high-end ovens to precision appliances—showing you how to use each one for better results, improved workflow, and consistent quality.

Whether you're new to the kitchen or looking to build confidence with specialised gear, this course will give you the knowledge to handle equipment with purpose and precision.

In this course, you will learn:

• How to use and maintain key kitchen appliances such as the Josper, Robata grill, vacuum packer, and sous vide

• What specialised tools like the Pacojet, dehydrator, and blast chiller are used for

• The role of juicers, Vitamix, and blenders in food prep and presentation

• Safety, hygiene, and best practices when handling professional kitchen equipment

• Tips for efficient equipment use to save time and reduce waste

• How to improve consistency and creativity through proper equipment handling

There is a final assessment at the end of the course. Successful completion earns a certificate in “Kitchen Equipment.”