Lesson 1Labeling, dating, and FIFO for prepared components and garnishesLearn to label, date, and use FIFO for sauces, garnishes, and prepared items. Practice clear labels, storage order, and checks to use older stock first and keep bad or expired food away from customers.
Standard label information and abbreviationsColor-coding and allergen label practicesSetting shelves to support FIFO flowDaily rotation checks and discarding rulesOrganizing garnishes for fast accessLesson 2Organizing containers and hot/cold holding vessels for serviceArrange containers, pans, and holding units so hot and cold foods stay safe and ready. Set up hotel pans, inserts, and warmers to hold temperatures, stop cross-mixing, and make plating faster.
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 beansPrepare veg for steaming, learning blanching versus direct steam. See how cut size changes cooking time and feel, with even pieces for carrots and green beans that heat up 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, fruitMaster washing, peeling, and trimming for salads, roots, and fruits. Focus on safety, less waste, and even cuts that cook uniform and look good on the plate.
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 tools to portion steady and control costs. Weigh proteins, starches, garnishes, and set visual marks so every plate from the pass matches 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 receiving deliveries, checking quality, and first storage. Mind temperatures, labels, rotation, and handling so all kitchen food is tracked, safe, and set for prep.
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. Place boards, knives, thermometers, timers, pans, tubs for 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 placeShare tasks with commis chef in mise en place. Give clear instructions, know stations, talk in rush, and help 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 calculate for 40 guests. Turn recipes to quantities, plan for trim loss, ensure enough without too much waste or shortage.
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 potatoes from raw to ready hold. Peel, cut, parboil, season, and hold hot safe so 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)Gain basic butchery to help roast chicken. Safe knife work, trim fat, joint separation, portion even skin-on pieces that cook uniform and plate neat.
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 prep timeline and checklist for all ready before service. Order by cook time, cooling, station, 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
