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Explore Pineapple Academy’s training content taught by industry experts below and stay tuned for more releases coming soon.

CMS FOOD SERVICE CORE COMPETENCIES SERIES
HAND WASHING
  • Proper Hand Washing
  • Cross Contamination Prevention
GLOVING
  • Glove Selection
  • Gloving Guidelines
  • Gloving Cross Contamination
TEAM MEMBER HYGIENE
  • Dress Code & Good Hygienic Practices
  • Hair Restraint, Jewelry & Nail Polish
  • Infection Prevention Best Practices
FOOD SERVICE SANITATION
  • 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
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
THE STORAGE OF FOOD
  • Dating & Labeling
  • FIFO
  • How to Store Food, Supplies & Chemicals
  • Walk-Ins & Storeroom Standards
COMPLIANCE & ETHICS
  • Residents Rights
  • Understanding Your Responsibility
  • Feeding Assistance
  • Outside Food & Facility Garden
MENUS & NUTRITIONAL ADEQUACY
  • Understanding Menus & Recipes
  • Quality Control and Substitutions
  • Portion Control
  • Adaptive Equipment
  • Thickened Liquids

CUSTOMER SERVICE IN SENIOR DINING SERIES
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
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
SEQUENCE OF SERVICE
  • Sequence of Service
  • Food Delivery & Bussing Techniques
  • Beverage Service
  • Standards in the Dining Room

CULINARY BASICS SERIES
KITCHEN BASICS – Parts 1 & 2
  • Setting Up Workstation
  • Washing and Cleaning of Produce
  • Parts of a Knife
  • How to Use and Care for a Knife
  • Knife Cuts
  • Use of Hand Tools & Smallwares
  • Weights and Measurements
  • Do’s and Don’ts in the Kitchen
COOKING TECHNIQUES – Parts 1, 2 & 3
  • 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

ADVANCED CULINARY SERIES
PREPARING HOT FOODS
  • Menu Planning and Standard Recipes
  • Preparing Proteins
  • Preparing Vegetables
  • Preparing Starches
  • Basic Sauces
  • Preparing Soups and Stews
SOUPS AND SAUCES
  • Brown Sauce
  • Au Jus
  • White Sauce
  • Meat Sauce
  • Clear Soups
  • Cream Soups
PREPARING COLD FOODS
  • Side Salads
  • Tuna, Chicken and Egg Salad
  • Salad Entrees
  • Sandwiches
  • Wraps
  • Fruit Plates
BREAKFAST COOKING
  • Eggs
  • Meats
  • Sides
  • Cold Breakfast Items
  • Pancakes and French Toast
  • Hot Cereals

MANAGEMENT DEVELOPMENT SERIES
MENU PLANNING
  • Regulations for Menus
  • Cycle Menus
  • A La Carte Menus
  • Menu Integration
  • Order Guides
  • Menu Documentation
  • Nutritional Components
  • Creative Menu Planning
SCHEDULING FOR SUCCESS
  • Establishing Work Standards
  • Setting Meal Periods and Shifts
  • Efficiency in Staffing
  • Bringing the Mock Schedule to Life
  • Using Technology in Scheduling
  • Best Practices in Scheduling
HUMAN RESOURCES
  • Finding the Right Future Team Members
  • Qualifications of a New Hire
  • Preparing for the Interview
  • The Onboarding Process
  • Preparing for Your Employee’s First Day
  • Building a Training Plan
  • Building and Retaining a Great Team
  • How to Communicate Your Vision
DINING WITH DIGNITY
  • Lean on Best Practices
  • The Dining Experience Survey
  • The Benefits of Choice and Person-Centered Dining
  • How Does Your Team Look?
  • Finding Money for Dining Improvements
  • Using Social Media in a Positive Way

COMMERCIAL KITCHEN CLEANING
INTRODUCTION TO CLEANING
  • Commercial Kitchen Cleaning – Introduction
  • Product Labels & Safety Data Sheets
  • Safety & Personal Protective Equipment
  • Cleaning, Sanitizing and Disinfecting
  • Cleaning Cloths: Types and Uses
  • Use of Spray Bottles
  • Three Step Cleaning Process
KITCHEN EQUIPMENT CLEANING
  • Cleaning a Range
  • Cleaning a Grill
  • Cleaning a Flat Top Griddle
  • Cleaning a Deep Fryer
  • Cleaning a Convection Oven
  • Cleaning a Commercial Steamer
  • Cleaning a Combination Oven
  • Cleaning a Rapid Cook Oven
  • Cleaning the Hood
CLEANING THE BACK LINES
  • Maintaining the Dumpster Area
  • Maintaining the Loading Dock
  • Cleaning Dry Stores
  • Cleaning the Walk-In Cooler, Part 1
  • Cleaning the Walk-in Cooler, Part 2
  • Cleaning the Walk-In Freezer
  • Cleaning Kitchen Floors
  • Cleaning Grease Traps
  • Proper Window Cleaning

PINEAPPLE PURÉE PROGRAM
UNDERSTANDING THE BASICS OF A PURÉE PROGRAM
  • What is Dysphagia?
  • Tools and Tips for a Purée Program
HOW TO PURÉE MEAT, POULTRY, FISH AND EGGS
  • How To Purée Chicken
  • How To Purée Beef
  • How To Purée Salisbury Steak
  • How to Purée Pork
  • How To Purée Tilapia
  • How To Purée Scrambled Eggs
  • How To Purée Breakfast Sausage
  • How To Purée Ham

HOW TO PURÉE STARCHES, VEGETABLES AND FRUIT
  • How To Purée Bread
  • How To Purée Pasta
  • How To Purée Rice
  • How To Purée Oatmeal
  • How To Purée Carrots
  • How To Purée Butternut Squash
  • How To Purée Broccoli
  • How To Purée Green Beans
  • How To Purée Pineapple
BEST PRACTICES FOR PURÉE PLATING
  • How To Plate Hamburger Purée
  • How To Plate Purée Chicken
  • How To Plate Bread Purée
  • Basic Purée Plating
  • How To Plate Butternut Squash Pasta Purée
  • How To Plate Fish, Rice and Vegetable Purée
  • How To Make Slurried Pancakes
  • Elevating the Standards In Purée Plating
  • Purée Pro Tips
Amy Bollam, Registered Licensed Dietitian

Hear from Our Customers


  • 5
    Pineapple Academy makes learning fun. It's about wanting to take the training, not having to take the training.
    Amira T. Fahoum
    Compass Senior Living, Education and Programs Leader
  • 5
    The Pineapple Academy team gets it.  They fill a need for the dining world, especially in the healthcare arena.
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    John Knox Village, Director of Dining Services & Events
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    The Timbers/ Summit Villa Memory Care
  • 5
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    Felicia Smith, CDM CFPP MHA
    Memorial Hospital of Converse County, Director of Hospitality Services