Kitchen Management Training (February)

The College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES), University of the District of Columbia (UDC), is offering Kitchen Management Training, from Wednesday, February 19th through Friday, February 21st, 2025.

This is an exploratory and introductory course that leads to the successful operation of a commercial kitchen. It covers three common competencies that a food service professional should possess:

1 . The proper management and maintenance of a commercial kitchen and its equipment.

2 . The proper way to clean commercial kitchen equipment.

3 . Adherence to Occupational Safety and Health Administration (OSHA) procedures.

LOCATION:

Lamond-Riggs Campus

5171 South Dakota Avenue, NE

Washington, DC 20017

SCHEDULE:

Wednesday, February 19, 2025, 10:30 a.m. - 3:30 p.m.

Thursday, February 20, 2025, 10:30 a.m. - 3:30 p.m.

Friday, February 21, 2025, 10:30 a.m. - 3:30 p.m.

COST: $10. Payment Options:

1. By Mail in advance: UDC Cashier’s Office, c/o CAUSES, 4200 Connecticut Avenue NW, Washington, DC 20008

Please mail the money order and payment form provided by the instructor. Add the Course Name and Detail Code: P083 to the form.

1. At the Cashier’s Office in advance: Building 39, 2nd floor, Room 201, 9am to 4pm, Monday through Friday. Please take the payment form provided by the instructor with you. Add the Course Name and Detail Code: P083 to the form.

Payments must be received on or by the first day of the training.

CREDENTIAL EARNED: This is a non-credit-bearing course. A certificate will be issued to participants who complete all three training sessions.

WHO SHOULD ATTEND: Shared kitchen vendors, food service entrepreneurs, hospitality and culinary arts students, food truck operators, community-based organizations, and anyone interested in learning how to manage a commercial kitchen. Successful completion of this course is mandatory before renting a UDC commercial kitchen.

INSTRUCTOR: Dr. Carlton Crockett is the Senior Program Coordinator for Food Safety Systems in the College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES), Center for Nutrition, Diet and Health. His professional career in food service and the nutritional sciences spans almost 20 years. He has held numerous leadership positions within the food service industry, including Coordinator of Nutrition and Compliance for the District of Columbia Public Schools. Dr. Crockett holds an AOS degree in Culinary Arts, a B.S. in Culinary Arts Management, an M.S. in Nutritional Sciences, and a Ph.D. in Nutritional Sciences.

CONTACT: Dr. Carlton Crockett at [email protected] or (202) 236-3674.

About CAUSES:

The University of the District of Columbia (UDC) is an urban land grant university that offers associate, baccalaureate, graduate, and professional degrees, as well as community education and certificate programs. The College of Agriculture, Urban Sustainability, and Environmental Sciences (CAUSES) embodies the land grant tradition of UDC. In addition to offering innovative academic programs in urban architecture and community development, urban sustainability, nursing, nutrition and dietetics, urban agriculture, and urban leadership, we offer a wide range of community education programs through our three land grant centers: (1) The Center for Urban Agriculture and Gardening Education, (2) The Center for Urban Resilience, Innovation, and Infrastructure which includes the Water Resources Research Institute, (3) The Center for Nutrition Diet and Health, which includes the Institute of Gerontology, and 4H.

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