Introduction to Food Preparation - Mise en Place
Course Outline

Course Fee: $40
ACF Approved CEH: 6 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson

This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc. and authored by Wayne Gisslen. The fee for this course includes access to all online course materials and an official certificate of completion from Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.

Introduction/Course Description:

To be successful in the food-service industry, cooks need more than the ability to prepare delicious, attractive, and nutritious foods. They also must have a talent for organization and efficiency. In every kitchen, a great many tasks must be completed over a given time and by a limited number of workers. No matter when these tasks are done, they all must come together at one crucial point: service time. Only if advance preparation is done thoroughly and systematically can service go smoothly.

Good chefs take pride in the thoroughness and quality of their advance preparation, or mise en place (meez-on-plahss). This French term, meaning “everything put in place,” is an important and often-heard expression in North American kitchens because food-service professionals understand its importance to the success of the establishment.

This course deals with the basic concepts of mise en place as well as specific operations that are normally part of the mise en place.

Course Objectives/Program Outline

Module One - Planning and Organizing Production

Learning Objectives:

  • Define mise en place, and explain why care must be taken in its planning.
  • Describe five general steps used in planning mise en place.
  • Explain the difference in preparation requirements for set meal service and extended meal service.
  • List five guidelines to observe when sharpening a chef’s knife.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two - Basic Cuts, Shapes and Techniques

Learning Objectives:

  • Demonstrate major cutting techniques required in food preparation.
  • Identify the different parts of a knife blade and their uses.
  • Explore the importance of hand position when executing major cutting techniques.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Three - Preliminary Cooking and Flavoring

Learning Objectives:

  • Illustrate the four main reasons for blanching or parcooking.
  • Describe marinating and brining procedures.
  • Set up and use a standard breading station.
  • Define convenience foods in the context of mise en place, and list eight guidelines for their use.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • What new resources did you find in the study of the content?
  • Are there any ideas that presented themselves as enlightening and useful?

Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete a Final Learning Statement at the end of this course