Strategies for Volume 

Cooking

When serving a large number of people, preparation is everything. In this course, you will learn how to use the five phases of the Just in Time strategy to ensure efficiency and quality in your plant-forward kitchen.

 You will also learn about the equipment that will help you keep large quantities of food fresh and safe. 
Overview

This course will enable you to

  • Describe the five key stages in the phasing of preparation for well-organized plant-forward volume environments
  • Explain how to ensure efficiency in large scale operations
  • Describe the importance of safe reheating and holding practices in a plant-forward kitchen
  • Describe the factors affecting oven temperature and cooking time when retherming in a plant-forward kitchen
  • Discuss the utilization and benefits of blast chillers in a plant-forward kitchen

Course contents