I was wondering if anyone might have a power point presentation/lesson plan covering commercial kitchen systems, portable fire extinguishers, what to do for a grease fire, etc. that would be appropriate for a College Culinary class? Hoping to find something that goes through the basics of a kitchen suppression system that a Chef should look for when working in a commercial kitchen.
Department Name: North Bay Fire & Emergency Services
Hello John,
I am pretty sure our past president Gary Laframboise email: [email protected] might have one that he might share with you. I would send him an email and request a copy.