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 so old stock goes first and no bad or expired food gets to 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 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 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, fruitGet good at washing, peeling, and trimming for salads, roots, and fruit. Focus on safety, less waste, and even, nice-looking cuts that cook the same and look good 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 tools to keep portions the same and costs down. Weigh proteins, starches, and extras, 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 quality, and store first stage. Watch temperatures, label, rotate, and handle safely so all food in the kitchen is tracked, safe, and ready to 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, and tubs for speed, safety, and smooth work.
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 jobs with the commis chef in mise en place. Give clear instructions, know station duties, talk during busy times, and 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 work out portions for 40 guests. Turn recipes into amounts needed, plan for trimming loss, and make sure enough without too much waste or running out.
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, holdingGet mashed potato ready from raw spuds to holding for service. Peel, cut, parboil, season, and hold hot safely so it stays smooth and tastes the same.
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 cutting skills to help with roast chicken. Handle knives safely, trim fat, joint, and cut even skin-on pieces that cook well and plate nicely 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 plan and list so everything is ready before service. Order tasks by cook time, cooling, and station, then check to avoid last-minute rushes.
Listing all menu components and tasksEstimating task and cooking timesSequencing tasks for maximum efficiencyBuilding a written prep checklistMonitoring progress and adjusting timing
