Food Services Technician

Course Overview

This course is designed to train new Food Services Technicians (FST) at CRCI. The training will cover key job responsibilities, meal planning, food sourcing, inventory management, and kitchen safety.

Learning Objectives

By the end of this course, trainees will be able to:
✅ Understand their role and responsibilities as a Food Services Technician
✅ Plan and prepare meals that meet nutritional standards
✅ Efficiently manage food sourcing and inventory
✅ Ensure kitchen cleanliness and adhere to food safety regulations
✅ Supervise and mentor resident trainees

Module 1: Introduction to the Food Services Technician Role

Lesson 1.1: Understanding CRCI and Your Role

• Overview of Christian Recovery Centers Inc.
• The importance of food services in CRCI’s programs
• Your role in meal preparation, supervision, and kitchen maintenance

Lesson 1.2: Expectations & Conduct

• Professionalism in the workplace
• Importance of maintaining a positive CRCI image
• Ethical considerations when handling food and working with residents

Module 2: Meal Planning & Preparation

Lesson 2.1: Developing a Weekly Menu

• How to plan nutritious meals for residents and staff
• Balancing food donations with dietary needs
• Adapting menus based on available ingredients

Lesson 2.2: Cooking for Large Groups

• Techniques for bulk meal preparation
• Portion control and food consistency
• Cooking efficiency and minimizing food waste

Module 3: Food Sourcing & Cost Reduction

Lesson 3.1: Sourcing & Donations

• Strategies for obtaining food donations
• Building partnerships with local food suppliers
• Ensuring consistent food quality

Lesson 3.2: Managing a Supplemental Budget

• When to use CRCI’s food budget
• Reducing costs while maintaining quality
• Tracking expenses and cost-saving strategies

Module 4: Inventory Management

Lesson 4.1: Keeping an Organized Pantry

• Tracking food inventory
• Labeling and rotating stock
• Preventing spoilage and food waste

Lesson 4.2: Reporting & Documentation

• Using inventory records to plan meals
• Reporting shortages or expired products
• Communicating inventory needs to management

Module 5: Kitchen Cleanliness & Food Safety

Lesson 5.1: CRCI’s Kitchen Standards

• Maintaining a clean kitchen
• Cleaning schedules and daily sanitation tasks
• Ensuring a safe work environment

Lesson 5.2: Food Safety Regulations

• Proper food storage and temperature control
• Preventing cross-contamination
• Handling and disposing of food safely

Module 6: Supervising Resident Trainees

Lesson 6.1: Training & Mentoring Residents

• Supervising resident trainees in kitchen operations
• Assigning duties and ensuring accountability
• Encouraging teamwork and personal growth

Lesson 6.2: Handling Challenges in Supervision

• Addressing performance issues
• Conflict resolution techniques
• Leading by example