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General Preparation Module

mis en place

General Preparation

When tables are laid and napkins folded there are general tasks, such as filling cruets, preparing accompaniments, butters and oils and bread baskets and setting up service stations, that need to be prepared before customers arrive. Although companies may prepare different products this module will introduce you to the key procedures and allows you to consider the best practice standards along with learning more jargon. Give yourself a head start in that new job!

Objectives

  • State the meaning of some jargon words used in restaurants
  • Identify key standards of mis en place tasks
  • Identify hygiene and presentation standards