Excellence WorkAT THE SUMMIT, YOU WILL BE ABLE TO
EXCELLENCE WORK
Work in a Professional Kitchen
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Work the line like a professional: the brigade and its stations, mise en place, knife, burn and slip safety, TCS foods and the 41°F to 135°F danger zone, cooking temperatures by food, receiving, holding and thawing, two-stage cooling, reheating and 7-day date marking, the three food flows, handwashing and the Big 6, the nine major allergens, cleaning versus sanitizing, recipe scaling and yield, food cost and menu pricing, a health inspection, and the path from cook to chef with May 2025 pay.
3h 12m5 constellations
01Run a station inside the brigade, with your mise en place ready before service
02Keep TCS food out of the danger zone: cook, hold, cool, reheat and date mark to the Food Code's numbers
03Protect guests with handwashing, illness rules, allergen control and proper sanitizing
04Scale recipes, cost dishes, price a menu, and face a health inspection with confidence
Every lesson of Work in a Professional Kitchen
15 lessons in 5 levels, about 3 hours. Level 1 is free.
Level 1The Kitchen and Its PeopleFree · 3 lessons
- Who Does What in a KitchenKnow the brigade, the stations, who runs what, and how cooks and chefs split the work.12 min
- Mise en PlaceSet up your station before service: tools, ingredients, prep and equipment, in the right amounts.12 min
- Checkpoint: Knives, Burns and FloorsHandle knives, hot oil and wet floors the way OSHA recommends, and review the brigade and mise en place.12 min
Level 2Time and TemperatureMembership · 3 lessons
- TCS Foods and the Danger ZoneKnow which foods need time and temperature control, and why food must move through 41°F to 135°F fast.13 min
- Cook to the NumberKnow the Food Code's cooking temperature for each food, take a temperature properly, and store raw foods in the right order.13 min
- Checkpoint: Receive, Hold and ThawKeep food out of the danger zone from the delivery door to the pass, and read a temperature log like an inspector.13 min
Level 3Cool, Label, ReheatMembership · 3 lessons
- Cooling in Two StagesCool cooked food from 135°F to 70°F within 2 hours and to 41°F within 6 hours in all, with methods that work.13 min
- Reheat, Label, Date MarkReheat for hot holding to 165°F within 2 hours, and date mark ready-to-eat TCS food for 7 days at most.12 min
- Checkpoint: Three Food FlowsSort dishes by how many times they cross the danger zone, and know the five risk factors behind outbreaks.12 min
Level 4Hands, Allergens, SurfacesMembership · 3 lessons
- Hands, Gloves and Sick DaysWash hands the Food Code way, keep bare hands off ready-to-eat food, and know when a sick cook must stay home.13 min
- The Big 9 AllergensName the nine major food allergens, prevent cross-contact, and handle a guest's allergy without guessing.13 min
- Checkpoint: Clean, Then SanitizeTell cleaning from sanitizing, run a three-compartment sink, and keep surfaces safe all shift.13 min
Level 5Costs, Inspection, CareerMembership · 3 lessons
- Scale a Recipe, Know Your YieldScale recipes with a conversion factor, and use yield to order and cost what you actually serve.13 min
- Food Cost and Menu PriceCost a recipe, work out food cost percentage, price a dish, and judge it by contribution margin.14 min
- Final Test: The Inspection and the CareerHandle a health inspection, and map the path from cook to chef with real pay and outlook numbers.14 min
AFTER THE CORE