Virginia

Target audience: Cafeteria managers

Welcome to Module 4 Kitchen Organization and Efficiency!
In this module, participants will learn how to increase efficiency in the kitchen through mise en place, organized storage areas and workstations, and kitchen hacks!

Professional Standards - Learning Codes
2130 - Culinary Skills
2510 - Inventory Management
2620 - Food Safety - General

Objectives
• Define mise en place.
• Demonstrate mise en place efficiency.
• Explain the importance of storage organization.
• Describe best practices for storage organization.
• Explain how to organize workspaces.
• Identify kitchen hacks to increase kitchen efficiency.

This module will take approximately 30 to 45 minutes, depending on the individual.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).

• Mise en Place: https://youtu.be/J3wOE-bSnqo(opens in a new tab)
• Mise en Place bonus video: https://youtu.be/VlhaWzt-R2k(opens in a new tab)
• How to Organize Storage Spaces: https://youtu.be/PSt22xCf6k0(opens in a new tab)
• Kitchen Efficiency: https://youtu.be/DcG2bk1yQSA(opens in a new tab)