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Bakery Clerk 1 – Equipment
Before learning about cooking techniques and bakery products, it is imperative that you first learn how to keep the bakery department safe and hygienic. It’s vital that you learn correct operations techniques and abide by your store’s equipment safety and sanitation guidelines. As a bakery clerk, you will familiarize yourself with the equipment you are going to operate in order not to harm yourself, your co-workers or customers.
Bakery Clerk 2 – Maintenance
As a bakery clerk, it is important to know the maintenance and sanitation procedures of workspace areas. Keeping workspaces clean and orderly is a crucial part of ensuring employees’ and customers’ safety and helping the bakery department to produce quality products. Display and storage areas, located within the bakery department of your store, showcase and store a wide array of products. In this course, you’ll learn about storage, preparation, display areas, work and maintenance procedures in the bakery department.
Deli Clerk 8 – Closing Procedures
The food bar and deli case must be closed at the end of each day, so the cases may be properly cleaned for use the following day. Food bars are often closed first, followed by your deli case. Then, general cleaning throughout the department must be completed. And, once a week, a thorough cleaning of the deli case. In this course, you’ll learn the daily closing procedure for both the food bar and the deli case, as well as any general department cleaning. You’ll also learn how to perform the weekly cleaning on the deli case.