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Welcome to leading a Fair Kitchen!

The modules will open in a new window, where you can then move onto the next one.

If you want to leave and finish the modules at a different time please bookmark/save this page so you can come back to it later and click on the module where you left off.

Once you have completed all the modules, you have the option to take a short assessment in order to receive a Certificate of Completion from The Culinary Institute of America. Note that this certificate does not constitute any accreditation or certification to The Culinary Institute of America.

Module 7: Crisis Management

Great managers prove their worth during times of crisis. They can’t foresee accidents, natural disasters or other unexpected events, but they have planned for them and know how to handle them.

In this module, you’ll hear from top leaders how to stay calm in the face of chaos; how to distinguish between dealing with a crisis and managing one; and how to view the most stressful occurrences as a challenge, not a threat.

Most important, you’ll learn how critical it is to prepare for the unpredictable and to communicate those well-laid plans to your staff