Bazinet Taylor, Proud Winner of the Turbo Charge
Trophy for the Most Training Sessions Carried Out

In 2022, this prestigious trophy awarded by the Taylor brand was awarded to us for the second consecutive year and for the fourth time in 5 years. This distinction testifies to our passion for training our customers according to the best practices.

Dairy Bar course* (1 day)

550$ per person

65$ for each additional person working in the same business

Target people and content

This course is aimed at new or future owners of a dairy bar and anyone wishing to work in such a business.

  • What you need to know about hygiene and sanitation in a dairy bar;
  • How to serve customers well and increase sales;
  • How to make the classic recipes: cone, sundae, parfait, supreme, banana split, etc.


For 2 or 3 people from your company if you buy a Taylor brand machine from us. This free-of-charge service is valid for one year after the purchase.

Hygiene and Sanitation Training

Handler’s Course (minimum duration: 6h)

105$ per person

Target people and content

This training is required by the Ministry of Agriculture, Fisheries and Food (MAPAQ, in Quebec) for anyone preparing food. The target skill is to handle them in such a way as to preserve their quality and safety.

  • Potentially Hazardous Foods (PHF) and Non-Potentially Hazardous Foods (NPHF)
  • Microbiological, physical and chemical risks
  • Food storage temperatures
  • General principles of hygiene for people and equipment in contact with food
  • Cleaning and sanitizing procedures for materials and equipment

Manager’s course (minimum duration: 12h)

205$ per person

Target people and content

This training is intended for business owners or managers who have responsibilities for food hygiene and safety control and who are actively involved in the enhancement of food quality. The target skill is to maintain a prevention and control system to ensure food safety.

  • Same topics as in the manipulator course (see above).
  • Risk analysis and assessment.
  • Risk management through the implementation of appropriate procedures.
  • Food hygiene and safety standards and regulations.
  • Development of continuing education activities in food hygiene and food safety

Are You Interested in One of These Courses? Want Advice on Food Training?