Hospitality 2: Prep Cook

Course 2 in the Hospitality series. Take after: Hospitality 1: Foundations. Best after Kitchen and Food Safety. Get food ready before service: read a prep list, scale recipes, hold and care for knives, the claw and bridge grips, wash and cut vegetables and fruit, cook rice, beans and stews in big batches, cool, label, store and reheat safely, plan your prep time, and close and hand over your station.