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Course Information
Family & Consumer Sciences
Getting Ready to Cook
The student will learn the concept of mise en place, learn to work together as a team and present food in an attractive manner.
Carla Campbell
- Understand mise en place
- Organize your work
- Sequence and simplify work
- Set up a workstation
- Communicate effectively
- Receive and give criticism
- Use feedback effectively
- Maintain courteous and professional communications
- Present food
- Portion food
- Control temperature for effective presentation
- Use textures, colors and shapes for effective presentation
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- Hospitality: Bakery Cook - CTTC
- Hospitality: Cold Food/Prep Cook - CTTC
- Hospitality: Hot Food Cook - CTTC
- Hospitality: Food Handler - Introductory - CTTC
-Hospitality ProStart Certification
-Culinary Arts Access - ACF/NOCTI
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level