Prepare for Service (Mise En Place)
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.
Course Title
Prepare for Service (MISC EN PLACE)
Course Objectives
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
Course Content: Prepare for Service (Mise En Place)
- 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.
| Full | Sporeans 21 – 39 yrs old / PRs 21 yrs old & above | Sporeans 40 yrs old & above (MCES1) | |
|---|---|---|---|
| $256.80 | $136.80 | $88.80 | |
| Funding Validity Period 01 Aug 2019 – 31 Jul 2023 | |||
*Read more on SkillsFuture Subsidy calculation, MCES1 and Workfare
CLASS SCHEDULE ENQUIRY
To get the latest class schedules, please fill in the Enquiry form using the “Enquire” button.