Complete the form below to learn how the Pineapple Academy can standardize your employee training, increase employee retention, and improve your organization’s operations.
See Pineapple Academy in Action
Watch: 1-minute product demo of the Pineapple Academy
A Complete Training Solution
ONLINE TRAINING DESIGNED FOR HEALTHCARE FOOD SERVICE
The Pineapple Academy’s online training solution creates a work environment that delivers world-class food and service to your residents. Our easy-to-use online training platform develops a Culinary Culture in Senior Living Food Service and provides everything Senior Living Food Service operators need to advance their career, improve operations and most importantly, provide a better dining experience for residents and their families.
Pineapple Academy Helps You
Standardize Training
Train your food service team with Online video lessons designed and taught by industry experts.
Attract & Retain Employees
Provide career development opportunities to attract top talent and engage your current team.
Improve Operations
Streamline training to improve operational efficiency and provide a world-class dining experience to your residents.
Our Curriculum
Explore the Pineapple Academy’s training series, course outlines, lessons, and examples of our educational videos taught by industry experts.
HEALTHCARE FOOD SERVICE CORE COMPETENCIES SERIES
Course 1 – HAND WASHING
- Proper Hand Washing
- Cross Contamination Prevention
Course 2 – GLOVING
- Glove Selection
- Gloving Guidelines
- Gloving Cross Contamination
Course 3 – TEAM MEMBER HYGIENE
- Dress Code & Good Hygienic Practices
- Hair Restraint, Jewelry & Nail Polish
- Infection Prevention Best Practices
Course 4 – FOOD SERVICE SANITATION – Parts 1 & 2
- Understanding Foodborne Illness
- Keeping Food Safe
- What is a HACCP Plan?
- Operating a Dish Machine
- Using a 3-Compartment Sink
- Kitchen Equipment Sanitation
- Food Temperatures
- Temperature Logs
- Allergen Awareness
Course 5 – FOOD SERVICE SAFETY
- Types of Disasters
- Community Guidelines for Emergencies
- Fire Safety
- Chemical Storage
- Handling Hot Surface Objects
- Spills and Trip Hazards
- Pest Control
- Ergonomics in the Kitchen
- Safety Committee Audit Tool
Course 6 – THE STORAGE OF FOOD
- Dating & Labeling
- FIFO
- How to Store Food, Supplies & Chemicals
- Walk-Ins & Storeroom Standards
Course 7 – COMPLIANCE & ETHICS
- Residents Rights
- Understanding Your Responsibility
- Feeding Assistance
- Outside Food & Facility Garden
Course 8 – MENUS & NUTRITION ADEQUACY
- Understanding Menus & Recipes
- Quality Control and Substitutions
- Portion Control
- Adaptive Equipment
- Thickened Liquids
Example Lessons from Healthcare Food Service Core Competencies Series
CUSTOMER SERVICE SERIES
Course 1 – BEING IN SERVICE
- Being In Service
- Understanding Generational Differences
- Communication Skills
- Personal Interactions
- Greet & Be Kind to Others
- Listening & Communication Skills
- What is Etiquette?
- Being Part of a Team
Course 2 – PREPARING THE DINING ROOM
- It Starts with You
- Preparing for the Meal Period
- Pre-Service Standards
- How to Set a Table
- Side Work in the Dining Room
Course 3 – SEQUENCE OF SERVICE
- Sequence of Service
- Food Delivery & Bussing Techniques
- Beverage Service
- Standards in the Dining Room
Example Lessons from Custom Service Series
CULINARY BASICS SERIES
Course 1 – KITCHEN BASICS – Parts 1 & 2
- Setting Up Workstation – What is Mise en Place?
- Washing and Cleaning of Produce
- Parts of a Knife
- How to Use a Knife and Care for it
- Knife Cuts
- Use of Hand Tools & Smallwares
- Weights and Measurements
- Do’s and Don’ts in the Kitchen
Course 2 – COOKING TECHNIQUES – Parts 1 & 2
- How to Fry, Shallow Fry
- How to Steam, Poach, Slimmer and Boil
- How to Roast
- How to Bake
- How to Braise
- How to Sautee
- How to Grill
- Egg Cookery
Example Lessons from Culinary Basics Series
ADVANCED CULINARY SERIES
Course 1 – PREPARING HOT FOODS
- Menu Planning and Standard Recipes
- What is Batch Cooking?
- Preparing Proteins
- Preparing Vegetables
- Preparing Starches and Legumes
- Basic Sauces
- Preparing Soups and Stews
Course 2 – SOUPS AND SAUCES
- Brown Sauce
- Au Jus
- White Sauce
- Gravy
- Meat Sauce
- Clear Soups
- Cream Soups
Course 3 – PREPARING COLD FOODS
- Side Salads
- Tuna, Chicken and Egg Salad
- Salad Entrees
- Sandwiches
- Wraps
Course 4 – BREAKFAST COOKING
- Eggs
- Meats
- Sides
- Cold Breakfast Items
- Baked Goods
- Hot Cereals
Example Lesson from Advanced Culinary Series
MANAGEMENT DEVELOPMENT SERIES
Course 1 – MENU PLANNING
- Regulations for Menus
- Cycle Menus
- A La Carte Menus
- Menu Integration
- Order Guides
- Menu Documentation
- Nutritional Components
Course 2 – HUMAN RESOURCES
coming soon
Course 3 – MEMORY CARE
coming soon
Course 4 – SENIOR LIVING DINING EXPERIENCE
coming soon
Course 5 – STAFFING AND SCHEDULING
coming soon
Course 6 – FOOD AND BEVERAGE COST CONTROL
coming soon