Title: Demonstrate mise en place for the restaurant kitchen.
Course: Restaurant Operation Specialization (16052-VI) > Section: Applying Restaurant Operation Techniques

Demonstration should include

- practicing measuring techniques
- organizing a workstation
- maintaining a clean work area
- adhering to safety and sanitation regulations
- adhering to the production schedule.

Process/Skill Questions:

Thinking

- What is the purpose of mise en place?
- Why is mise en place important to the efficiency of the kitchen?

Communication

- Why are effective communication skills needed by back-of-the-house staff regarding the setup of mise en place?
- What skills are needed to ensure effective communication?

Leadership

- Why is teamwork necessary for mise en place?
- How is leadership important to the overall success of the team?

Management

- What is the kitchen manager's role in mise en place?
- How can a kitchen manager aid problem solving and workflow?