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 ensure no bad or expired food goes to 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 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 veg for steaming, learning blanching versus direct steam. See how cut size changes cooking time and feel, making uniform 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, fruitMaster washing, peeling, and trimming for salads, roots, and fruit. Focus on safety, less waste, and even cuts that cook well 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 keep portions even and costs in check. Weigh proteins, starches, 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, labelling)Learn receiving deliveries, checking quality, and first storage. Control temperatures, label, rotate, and handle safely so kitchen food is tracked, 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. 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 station duties, communicate 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 trimming 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 service-ready. Peel, cut, parboil, season, and hold hot safely for smooth texture and steady flavour.
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 for roast chicken. Handle knives safely, trim fat, joint, portion 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 a prep timeline and checklist for readiness before service. Sequence by cooking time, cooling, station, track to avoid late rushes.
Listing all menu components and tasksEstimating task and cooking timesSequencing tasks for maximum efficiencyBuilding a written prep checklistMonitoring progress and adjusting timing
