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Course / Course Details

BOH FOUNDATION ACADEMY

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    By - PSR PRO Coach

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Course Curriculum

  • 15 chapters
  • 111 lectures
  • 0 quizzes
  • N/A total length
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1 Module Introduction
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2 Lesson 1.1 – Welcome to the BOH Team
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3 Lesson 1.2 – Café 63 Kitchen Culture
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4 Lesson 1.3 – Understanding BOH Roles
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5 Lesson 1.4 – BOH Standards & Expectations
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6 Lesson 1.5 – Professional Behaviour in the Kitchen
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1 Module Introduction
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2 Lesson 2.1 – Personal Hygiene Standards
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3 Lesson 2.2 – Uniform & Personal Protective Equipment (PPE) Requirements
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4 Lesson 2.3 – Hand Washing Procedures
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5 Lesson 2.4 – Cross-Contamination Prevention
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6 Lesson 2.5 – Food Allergens Awareness
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1 Module Introduction
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2 Lesson 3.1 – Kitchen Tour
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3 Lesson 3.2 – Kitchen Stations
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4 Lesson 3.3 – Grill Station
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5 Lesson 3.4 – Fryer Station
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6 Lesson 3.5 – Pan Section
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7 Lesson 3.6 – Toaster
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8 Lesson 3.7 – Microwave
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9 Lesson 3.8 – Sandwich & Wrap Station
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10 Lesson 3.9 – Prep Area
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11 Lesson 3.10 – Pass Section
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12 Lesson 3.11 – Dishwashing Area
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13 Lesson 3.12 – Equipment Care Basics
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1 Module Introduction
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2 Lesson 4.1 – Kitchen Opening Responsibilities
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3 Lesson 4.2 – Equipment Checks
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4 Lesson 4.3 – Temperature Checks
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5 Lesson 4.4 – Stock Setup
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6 Lesson 4.5 – PREPsafe Preparation
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7 Lesson 4.6 – Opening Checklist
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1 Module Overview
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2 Lesson 5.1 – Safe Food Handling
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3 Lesson 5.2 – Temperature Danger Zone
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4 Lesson 5.3 – Hot Holding
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5 Lesson 5.4 – Cold Storage
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6 Lesson 5.5 – Receiving Deliveries
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7 Lesson 5.6 – FIFO Principles
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8 Lesson 5.7 – Date Labelling
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9 Lesson 5.8 – Food Safety Records
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1 Module Overview
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2 Lesson 6.1 – Why Food Labelling Matters
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3 Lesson 6.2 – PREPsafe Introduction
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4 Lesson 6.3 – Thawing Labels
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5 Lesson 6.4 – PREP Labels
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6 Lesson 6.5 – Out of Freezer (OOF) Labels
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7 Lesson 6.6 – Label Printing
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8 Lesson 6.7 – Common Mistakes & Best Practices
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1 Module Overview
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2 Lesson 7.1 – Reading Prep Lists
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3 Lesson 7.2 – Portion Control
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4 Lesson 7.3 – Basic Knife Safety
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5 Lesson 7.4 – Preparing Vegetables
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6 Lesson 7.5 – Preparing Meat
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7 Lesson 7.6 – Preparing Garnishes
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8 Lesson 7.7 – Storage After Preparation
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1 Module Overview
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2 Lesson 8.1 – Kitchen Stations & Responsibilities
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3 Lesson 8.2 – Reading Kitchen Dockets & Kitchen Display Systems (KDS)
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4 Lesson 8.3 – Meal Codes, Beverage Codes & Order Modifiers
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5 Lesson 8.4 – Allergies, Dietary Requests & Communication with FOH
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6 Lesson 8.5 – Service Timing, Kitchen Coordination & Call-outs
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7 Lesson 8.6 – Working Under Pressure & Final Quality Checks
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8 Lesson 8.7 – End-of-Service Procedures
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9 Module 8 Summary
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1 Module Overview
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2 Lesson 9.1 – Complete Kitchen Order Flow
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3 Lesson 9.2 – Workflow Management During Service
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4 Lesson 9.3 – Prioritising Orders & Time Management
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5 Lesson 9.4 – Managing Peak Service & Rush Periods
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6 Lesson 9.5 – Team Coordination & Kitchen Communication
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7 Lesson 9.6 – Working with the Pass (Expo Excellence)
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1 Module Objective
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2 Lesson 10.1 – Why Food Presentation Matters
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3 Lesson 10.2 – Consistency Standards (Cookbook Navigator)
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4 Lesson 10.3 – Portion Accuracy
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5 Lesson 10.4 – Garnishing Standards
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6 Lesson 10.5 – Quality Before Service
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1 Module Objective
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2 Lesson 11.1 – Cleaning During Service (Clean As You Go – CAYG)
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3 Lesson 11.2 – End-of-Shift Cleaning
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4 Lesson 11.3 – Equipment Cleaning Basics
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5 Lesson 11.4 – Cleaning Chemicals & Safe Chemical Handling
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6 Lesson 11.5 – Waste Management
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7 Lesson 11.6 – Daily Cleaning Records & Compliance
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1 Module Overview
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2 Lesson 12.1 – Kitchen Closing Routine
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3 Lesson 12.2 – Equipment Shutdown
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4 Lesson 12.3 – Cleaning Responsibilities
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5 Lesson 12.4 – Stock Refill
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6 Lesson 12.5 – Temperature Records
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7 Lesson 12.6 – Supervisor Sign-Off
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1 Module Overview
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2 Lesson 13.1 – Respect in the Kitchen
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3 Lesson 13.2 – Communication Under Pressure
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4 Lesson 13.3 – Helping Your Team
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5 Lesson 13.4 – Time Management
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6 Lesson 13.5 – Continuous Improvement
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1 Module Overview
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2 Lesson 14.1 – Developing Kitchen Skills
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3 Lesson 14.2 – Speed vs Quality
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4 Lesson 14.3 – Taking Ownership
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5 Lesson 14.4 – Career Pathways
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6 Lesson 14.5 – Working Towards Leadership
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1 Module Overview
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2 Lesson 15.1 – BOH Knowledge Review
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3 Lesson 15.2 – Practical Kitchen Assessment
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4 Lesson 15.3 – Final Written Assessment
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5 Lesson 15.4 – Course Completion
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6 Lesson 15.5 – Next Learning Path
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PSR PRO Coach

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