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WELCOME TO CMH CULINARY TRAINING
S26 HANDBOOK
YOUR BANFF SUPORT TEAM
SOMETHING FOR EVERYONE
WHERE WE WORK AND PLAY
FOOD SAFETY
FOOD SAFETY OVERVIEW
Types of Food Contamination
FOOD SAFETY CHECKLIST
SOUS VIDE GUILDLINES
Understanding time & temperature controls
SANITATION
SANITATION PLAN
KITCHEN CLEANING STANDARDS
ALLERGY
ALLERGY POLICY
CULINARY POSITIONS
LEAD CHEF
LEAD Chef S26 MANUAL
PASTRY CHEF
PASTRY CHEF S26 MANUAL
COMBI CHEF
COMBI CHEF S26 MANUAL
SOUS CHEF
SOUS CHEF S26 MANUAL
1ST COOK
1ST COOK S26 MANUAL
SOPS
KITCHEN CLEANING DUTIES
Cleaning SOP'S
FOOD PRODUCTION
Cheese and meat boards
DINNER SERVICE
dinner service
INFO OF INTEREST
VEG AND VEGAN BASICS
Okannogan wild edible plants
BASIC BREAD RECIPES
PORTION CONTROL CHART
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