The French term mise en place (meeze-on-plahs) means to have on hand all the ingredients measured and prepared beforehand. Mise en place enables cooks to cook efficiently and without interruption, the way restaurant chefs do it. This course stresses participants the importance of assembling ingredients and equipment before beginning the actual process of cooking more efficient and helps prevent the cook from making mistakes or discovering missing ingredients at a crucial moment.
On completion of this unit, a learner shall be able to assemble ingredients and equipment, weigh and measure ingredients, demonstrate knife skills, prepare pans and prepare dried, frozen and concentrated products for use.
Mini lectures to explain concepts and theories
Practical activities including role plays, demonstrations and practical performance
Mutual sharing and feedback
2 days (17.67 hrs) during weekdays
Kitchen crew, kitchen assistants and all food handlers.