The simple cookery service mise en place credential covers the skills and knowledge required when learning the fundamentals of simple cookery. 

The simple cookery service mise en place comprises of 2 micro-credential stacked course of learning, followed by a completion of assessment tasks at the end of each skill level, to test the learner’s knowledge and understanding.

Course Series: 1 of 2

Course Award: Micro-Credential 

Course Duration: 3 Hours Course 

Complexity: Foundation

It comprises 6 lessons of learning, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in:

  • How to effectively plan food production
  • Selecting recipes and specialist ingredients and setting menus 
  • Managing the delivery and storage of food and equipment 
  • Implementation of safe working procedures




Course curriculum

  • 1

    Introduction

    • Simple cookery service mise en place
  • 2

    Lesson 1

    • Food production planning

  • 3

    Lesson 2

    • Menus, recipes and specialist ingredients
  • 4

    Lesson 3

    • Ingredients
  • 5

    Lesson 4

    • Deliveries and storage environments

  • 6

    Lesson 5

    • Hygiene hazards and safe procedures

  • 7

    Lesson 6

    • Regular quality checks
  • 8

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 9

    The boring stuff

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