Lesson 1Labeling, dating, and FIFO for prepared components and garnishesGet good at labelling, dating, and using FIFO for sauces, garnishes, and prepped items. You'll practise clear labels, storage order, and checks to use older stock first and keep unsafe or old food away from guests.
Standard label information and abbreviationsColor-coding and allergen label practicesSetting shelves to support FIFO flowDaily rotation checks and discarding rulesOrganizing garnishes for fast accessLesson 2Organising containers and hot/cold holding vessels for serviceOrganise containers, pans, and holding units so hot and cold foods stay safe and ready. You'll set up hotel pans, inserts, and insulated gear to hold temperatures, stop cross-mixing, and speed up plating.
Choosing correct pan sizes and depthsSetting up hot holding units and bains-marieArranging cold wells and refrigerated insertsUsing lids, wraps, and covers effectivelyPreheating and prechilling equipment safelyLesson 3Vegetable prep for steaming: blanching vs straight-steam, cutting sizes for carrots and green beansPrep veggies for steaming, comparing blanching and direct steaming. Learn how cut size changes cooking time and feel, with even pieces for carrots and green beans that reheat nicely.
Choosing between blanching and straight steamCut sizes for carrots and green beansSalting and timing blanching waterShocking and draining blanched vegetablesStoring prepped veg for final reheatLesson 4Washing, peeling, trimming: techniques for salad vegetables, root veg, fruitBuild quick washing, peeling, and trimming skills for salads, roots, and fruit. Focus on safety, less waste, and even, good-looking cuts that cook straight and look sharp on plates.
Setting up vegetable washing stationsUsing peelers and knives safelyTrimming roots, stems, and blemishesHandling delicate salad leaves and herbsPrepping and storing cut fruit safelyLesson 5Portioning and weighing: using scales, portion control for consistencyUse scales and portion tools to keep servings even and costs in check. Practise weighing proteins, starches, and garnishes, then make visual marks so every plate matches the standard.
Setting up and calibrating kitchen scalesWeighing proteins and key componentsUsing ladles, scoops, and portion spoonsCreating visual portion guides for platingRecording yields and adjusting portionsLesson 6Ingredient receiving, checking quality, and first-stage storage (temps, labeling)Learn to take deliveries, check ingredient quality, and do first storage right. Key on temp control, labelling, rotation, and safe handling so all kitchen food is trackable, safe, and prep-ready.
Inspecting deliveries and invoices on arrivalChecking freshness, ripeness, and spoilage signsMeasuring and recording product temperaturesLabeling, dating, and assigning storage locationsSeparating allergens and high-risk ingredientsLesson 7Setting up stations: tools, cutting boards, knives, thermometer, timers, pans, storage tubsSet up prep and service stations with right tools and layout. Position cutting boards, knives, thermometers, timers, pans, and tubs to boost speed, safety, and smooth flow.
Choosing and placing cutting boardsOrganizing knives and small toolsPositioning thermometers and timersArranging pans, trays, and racksStoring tubs and containers within reachLesson 8Task delegation and working alongside the commis chef during mise en placeLearn to share tasks with the commis chef in mise en place. Focus on clear orders, station duties, talk during busy times, and helping keep standards and pace.
Dividing tasks and station dutiesGiving and receiving clear instructionsCommunicating during busy periodsChecking each other’s work qualitySupporting cleanup and reset between wavesLesson 9Understanding the set menu and portion calculations for 40 guestsGrasp the fixed menu and work out portions for 40 guests. Turn recipes into batch sizes, plan for trim loss, and make sure you've got enough without too much waste or running short.
Reading and clarifying the set menuConverting recipes to 40 portionsAllowing for trim loss and cooking shrinkageCalculating portions for sides and saucesBuilding a simple production sheetLesson 10Preparing mashed potato components: peeling, parboiling, seasoning, holdingSet up mashed potato mise en place from raw spuds to service-ready. Practise peeling, cutting, parboiling, seasoning, and safe hot holding for smooth texture and steady taste.
Selecting and storing potatoes for mashingPeeling, cutting, and rinsing potatoesParboiling and testing donenessAdding fat, dairy, and seasoningsHolding mashed potatoes for serviceLesson 11Butchery basics for supporting roast chicken prep (trimming, portioning skin-on pieces)Build basic butchery to help roast chicken service. Learn safe knife work, trim fat, joint separation, and even skin-on portions that cook well and plate neat for the menu.
Setting up a safe poultry cutting stationIdentifying joints and natural seamsTrimming fat, excess skin, and cartilagePortioning even skin-on thighs and breastsHandling, labeling, and storing raw chickenLesson 12Creating a prep timeline and checklist to ensure all ingredients ready pre-serviceMake a real prep timeline and checklist so everything's ready before service. Order tasks by cook time, cooling, and station, then track to dodge last-minute hold-ups.
Listing all menu components and tasksEstimating task and cooking timesSequencing tasks for maximum efficiencyBuilding a written prep checklistMonitoring progress and adjusting timing
