Section outline

    • Students must
      Mark as done
      Overview

      Introduction

      This module describes the skills, knowledge, and attitude required to perform kitchen mise en place. At the end of this module, the trainee will be able to select and use tools, and equipment, identify food commodities, select and prepare ingredients for cooking, set and arrange buffet station, and store food, tools, and equipment under minimum supervision.

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      Learning Objectives

      At the end of the module the learner will be able to:

      1. Select and use kitchen tools and equipment
      2. Select food commodities
      3. Prepare ingredients for cooking 
      4. Set and arrange buffet station
      5. Store food, tools, and equipment

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