Business 1300

The first level of the Business Series in culinary arts introduces the fundamental concepts of kitchen hierarchy and etiquette. Understanding the structure of the kitchen brigade is essential for maintaining order and efficiency. This level covers the roles and responsibilities of different positions within the kitchen, as well as the importance of professional behavior and communication. Mastering these basics is crucial for any chef, as it lays the groundwork for effective teamwork and leadership in a professional kitchen setting.

1301 Understanding Kitchen Hierarchy

Familiarization with the structure and roles within a commercial kitchen to understand the chain of command and workflow.

1302 Professional Kitchen Etiquette

Discussion on the behavioral standards in a professional kitchen including respect, teamwork, and cleanliness. How etiquette impacts kitchen efficiency and employee morale. Importance of maintaining a professional demeanor in high-pressure environments