Prep Like A Pro

About This Course

A smooth service starts with smart prep. This course equips chefs with essential habits and systems that set the foundation for safe, efficient, and professional kitchen work. From personal hygiene and mise en place to communication and sustainability, it focuses on the daily routines that separate a good chef from a great one.

You'll learn how to manage your station like a pro, reduce waste, and support your team under pressure — all while protecting food safety and delivering consistency.

In this course, you will learn:

• The personal hygiene standards every chef must uphold

• How to organise your station using mise en place principles

• The food safety practices that prevent cross-contamination

• Ways to reduce kitchen waste and operate sustainably

• Communication skills that support teamwork and smooth shifts

• How to stay calm, professional, and ready for every service

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Prep Like A Pro In The Kitchen.”

Course Curriculum

6 Chapters

Chapter 1 – Hygiene and Personal Responsibility -

Covers the essential hygiene habits every cook must follow, including handwashing, clean uniforms, grooming, and illness reporting. Emphasises how personal responsibility directly impacts food safety and kitchen standards.

Chapter 2 – Station Setup and Mise en Place -

Explains how to prepare a workstation efficiently, organise tools, label ingredients, and set up mise en place for a smooth service. Highlights the link between preparation, speed, and consistency.

Chapter 3 – Food Handling and Cross Contamination Prevention -

Teaches safe food handling techniques, proper chopping board use, raw and cooked separation, correct storage, and the role of temperature control in preventing contamination.

Chapter 4 – Waste Control and Sustainable Prep Practices -

Focuses on reducing waste through smart prep, portion accuracy, trimming techniques, FIFO rotation, and using ingredients efficiently. Encourages sustainable habits that save cost and protect the environment.

Chapter 5 – Teamwork, Communication, and Shift Readiness -

Covers how to support the brigade, communicate clearly, share tasks, and stay aware of the team’s needs. Emphasises readiness at the start of each shift and how teamwork keeps the kitchen running smoothly.