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Culinary Ladder · College

The Professional Kitchen

Escoffier's brigade, kitchen language, prep lists and par levels, ordering and inventory, recipe costing and food cost, timing a service, cleaning schedules, working safely, what Michelin stars mean, careers, and a capstone tasting menu.

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11 topics in 3 units. Builds on Plating and Service and Baking and Pastry and Garde Manger and Preservation. Not sure this is the right course? Find your rung.

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Unit 1 The Brigade and Its Language

2 topics

Escoffier's brigade, titles and roles, and how cooks talk.

  1. The Brigade System
  2. Kitchen Language

Unit 2 Running a Kitchen

6 topics

Stations and prep lists, ordering and inventory, costing, timing, cleaning and safety.

  1. Station Setup, Prep Lists and Par Levels
  2. Ordering, Receiving and Inventory
  3. Recipe Costing, Yield Tests and Food Cost
  4. Timing a Service
  5. Cleaning Schedules and Equipment Care
  6. Working Safely: Cuts, Burns, Slips and Lifting

Unit 3 Stars, Careers and the Capstone

3 topics

What Michelin stars mean, how cooks build careers, and a tasting menu to cook at home.

  1. What Michelin Stars Mean
  2. Stages, Careers and Certifications
  3. Capstone: Cook a Tasting Menu at Home