Bazinet Taylor, proud winner of the turbo charge
trophy for the most training sessions carried out
In 2022, we were awarded this prestigious trophy by the Taylor brand for the second year in a row and for the fourth time in the last 5 years. This distinction is a testament to our passion for training our clients in excellent practices.
Dairy bar course* (1 day)
500$ for one person
65$ for each additional person working in the same business as the first person
Targeted people and content
This course is intended for new or future owners of a dairy bar and for anyone wishing to work in such a business.
- What you need to know about hygiene and sanitation in a dairy bar
- How to serve properly serve clients and increase sales
- How to make the classic recipes: cone, ice cream, parfait, supreme, banana split, etc.
*FREE
For 2 or 3 people from your company if they buy a Taylor brand equipment from us. This free-of-charge service is valid for one year after this purchase.
Hygiene and sanitation training
Handler’s course (minimum duration: 6h)
105$ per person
Targeted people and content
This training is required by the ministère de l’Alimentation, des Pêcheries et de l’Agriculture du Québec (MAPAQ) for any person preparing food. The skill is to handle food in a way that preserves its 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
Targeted 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 competency 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 any of these courses or would you like advice on food training?
