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
Example Lessons from Management Development Series