CSATC007 Principles of Basic Mise en Place

Mise en place, French for "everything in its place", is the foundation of every efficient and professional kitchen. This course teaches you how to organise, prioritise, and prepare with precision so you're ready for even the busiest service.

Build confidence with commercial kitchen tools, improve your knife skills, and ensure safe and consistent preparation of ingredients.

What You’ll Learn:

In this course, you'll cover:

• Safe and effective use of food preparation equipment
• Identifying and selecting the right tools for each task
• Knife sharpening and cutting techniques
• Following standard recipes and basic preparation methods
• Food safety and kitchen hygiene best practices

Whether you're starting out or sharpening your skills, this course helps set you up for success in any commercial kitchen.