Kitchen Management Training (January)

The College of Agriculture, Urban Sustainability and Environmental Sciences (CAUSES), University of the District of Columbia (UDC), is offering Kitchen Management Training, from Monday, January 6, 2025 - Friday, January 10, 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 food service business and its equipment.

2 . The proper way to manage a food service team and production stations.

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

LOCATION:

Lamond-Riggs Campus

5171 South Dakota Avenue, NE

Washington, DC 20017

SCHEDULE:

Monday, January 6, 2025, 10:30 a.m. - 3:30 p.m.

Wednesday, January 8,2025, 10:30 a.m. - 3:30 p.m.

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

COST: $10.00. Payments can be made in the form of a check or money order. Payments must be received in person on the first day of the training. Also, participants may pay by cash at the Cashier’s Office in advance of class during hours of operation.

• If paying by cash, please use the coding: CAUSES CommK 3901K-P083.
• CASHIER’S OFFICE LOCATION: 4200 CONNECTICUT AVE., NW, WASHINGTON, DC 20008/BLDG 39, 2ND FLOOR (directly in front of the elevators)
• HOURS OF OPERATION: Monday – Friday 9:00am – 4:00pm (except holidays)

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 shared 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 20 years. Dr. Crockett is a graduate of the Culinary Institute of America, and he has held numerous leadership positions within the food service industry, including Culinary Instructor at the institution formerly none as the Art Institute of Washington. 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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