Allergen Handling
Identifying allergens on a recipe, preventing contact during preparation and answering a guest allergy question.
Kitchen
Culinary Fundamentals
Brigade structure, mise en place, basic cooking methods and how a hotel kitchen runs a service.
Overview
Brigade structure, mise en place, basic cooking methods and how a hotel kitchen runs a service. The course is built around the procedure as it is actually carried out on shift, with a written standard, the common mistakes, and a checklist to work through.
What you will be able to do
- Carry out the procedure to the written standard without supervision.
- Recognise the common failures in this task and correct them.
- Complete the associated checklist and record the result.
- Know when the situation must be escalated to a supervisor.
Requirements
No prior study is required. Access to the relevant work area is useful for the practice checklist.
Curriculum
Orientation
2 lessons · 13 min
- text Why this matters: Culinary Fundamentals Preview 8 min
- text What you will be able to do: Culinary Fundamentals 5 min
The standard
3 lessons · 31 min
- video The procedure demonstrated: Culinary Fundamentals 14 min
- text The written standard: Culinary Fundamentals 12 min
- pdf Reference sheet: Culinary Fundamentals 5 min
In practice
3 lessons · 32 min
- text Common mistakes: Culinary Fundamentals 10 min
- text Working under pressure: Culinary Fundamentals 10 min
- checklist Practice checklist: Culinary Fundamentals 12 min
Assessment
1 lessons · 8 min
- text Review before the quiz: Culinary Fundamentals 8 min
Frequently asked questions
How long does this course take?
About 180 minutes of study, which can be split across shifts.
Is a certificate issued?
Yes. A certificate with a verification code is issued once the course and its assessment are passed.
Is the course available in Arabic?
Yes. Every lesson exists in English and Arabic, and the Arabic version is laid out right to left.
Related courses
Food Storage
Storage order in the fridge, dry store discipline, stock rotation and the labelling that makes it verifiable.
Goods Receiving
Checking a delivery against the order, temperature and quality checks at the door, and rejecting a delivery properly.
This course inside a full programme
Most teams take this as part of a department programme that ends in one verifiable certificate.