Prepare for Service (Mise En Place)

This image has an empty alt attribute; its file name is Path-181.svg1 Day Course
SkillsFuture Credit
UTAP Eligible

Course Overview

What is Mise En Place?

Mise en place is French for “in its place”, a vital aspect of learning to cook professionally.

It is the art of assembling ingredients and equipment before starting to cook, is standard operating procedure in professional kitchens, where line cooks can spend hours prepping their station and ingredients for service.

Course Title

Prepare for Service (MISC EN PLACE)

Course Objectives

This unit aims to equip the learner with the knowledge and application skills in preparing for service and be able to apply them to workplace.

Prepare for Service (Mise En Place)

Course Content: Prepare for Service (Mise En Place)

  • Checking set-up of outlet
  • Preparation for Service
    • Importance
    • How to Achieve Effective Pre-service Preparation
      • Read entire recipe
      • Prepare Workspace
      • Prepare equipment
      • Prepare and gather equipment
  • Setting tables

Who Should Attend

Service crew, beverage crew and all F&B service personnel.


Participants who fulfil all requirements will be certified with a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).

For more F&B industry courses, such as SFA Food Safety Level 1 course, take a look at our F&B courses.

Course Feature

Course Feature

UEN: 199704969Z
Course Reference Number: TGS-2019504331
Mode Of Training: Classroom
Funding Validity Period: 01 Aug 2019 – 31 Jul 2024

Singaporean 40 yrs and above$72.00
Singaporean 21-39 yrs / PR$120.00
Duration1 day
Skillfuture Eligible

Available in: English

Book Class Now!

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