Mise en Place Essentials
Issued by
Milwaukee Area Technical College
Earners of this badge will obtain practical knowledge & understanding of the basic fundamentals of daily effective food preparation, consumer food safety, current food trends, history of culinary arts, nutritional guidelines, and practical sustainability.
- Type Learning
- Level Foundational
- Time Months
- Cost Paid
Skills
- Ability to demonstrate Mise en Place fundamentals and Techniques
- Ability to describe current food trends and the History of Culinary Arts
- Ability to describe the process of becoming "job ready" in Culinary Arts
- Able to build a "job ready" web-based portfolio
- Basic cooking in a professional kitchen environment
- Kitchen safety principles in a professional kitchen environment
- Mastery of Food Safety & Sanitation Practices: (ServSafe Certification) (70% on Exam)
- Professionalism
- Proficiency in breakfast cookery products
- Proficiently utilize knife skills for cooking
- Understanding and identifying recipe components
- Understanding basic principles of food science in cooking & building flavor
- Understanding how to sustainably reduce food waste
- Understanding nutritional guidelines and promote healthy cooking
Earning Criteria
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Completion of CULART-100-- Introduction to the Food Service & Hospitality Industry, a 1-credit college-level course
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Completion of CULART-116-- Mise en place/Culinary Fundamentals, a 2-credit college-level course
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Completion of CULART-117-- Nutrition for Culinary Arts, a 1-credit college-level course
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Completion of CULART-118-- Sustainable Food Communities, a 1-credit college-level course
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Completion of CULMGT-112-- Food Service Sanitation, a 2-credit college-level course
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All badge costs are paid via tuition associated with courses within the badge. Badges are issued to those who complete these courses with a letter grade of C or better.