Duration
1 Day Course
What is Mise En Place?
Mise en place is French for “in its place”, a vital aspect of learning to cook professionally.
It is the art of assembling ingredients and equipment before starting to cook, is standard operating procedure in professional kitchens, where line cooks can spend hours prepping their station and ingredients for service.
This unit aims to equip the learner with the knowledge and application skills in preparing for service and be able to apply them to workplace.
- Checking set-up of outlet
- Preparation for Service
- Importance
- How to Achieve Effective Pre-service Preparation
- Read entire recipe
- Prepare Workspace
- Prepare equipment
- Prepare and gather equipment
- Setting tables
Who Should Attend
Service crew, beverage crew and all F&B service personnel.
Certification
Participants who fulfil all requirements will be certified with a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).
For more F&B industry courses, such as SFA Food Safety Level 1 course, take a look at our F&B courses.
Course Provider:
UEN:
Course Reference Number:
Mode Of Training:
Funding Validity Period: 01 Aug 2019 – 31 Jul 2024
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