Lesson 1Labeling, dating, and FIFO for prepared components and garnishesLearn labelling, dating, and First In First Out for sauces, garnishes, and ready items. Practice clear labels, storage order, and checks so old stock goes first and no bad or expired food reaches 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 2Organising 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 keep temperatures right, 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 veggies for steaming, comparing blanching and direct steaming. See how cut size changes cooking time and feel, with even pieces for carrots and 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, fruitMaster washing, peeling, trimming for salads, roots, and fruits. Focus on safety, less waste, and neat cuts that cook even 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 scoops for even portions and cost control. Weigh proteins, carbs, garnishes, and set 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)Receive goods, check quality, and store first stage properly. Focus on temp control, labels, rotation, safe handling so all kitchen food is trackable and 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 stations with right tools and layout. Place boards, knives, thermometers, timers, pans, tubs for speed, safety, 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, communicate in rush, help keep standards and speed.
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 guestsKnow the fixed menu and calculate for 40 guests. Convert recipes to bulk, 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, holdingPrepare mashed potatoes from raw to ready hold. Peel, cut, parboil, season, hot hold safely for smooth texture and same 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)Basic cutting to help roast chicken. Safe knife use, trim fat, joint separation, even skin-on pieces that cook well and plate neatly.
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 list so everything ready before service. Order by cook time, cooling, station, track to avoid last-minute rush.
Listing all menu components and tasksEstimating task and cooking timesSequencing tasks for maximum efficiencyBuilding a written prep checklistMonitoring progress and adjusting timing
