Unit 1 Introduction To Kitchen Culture

Republic of the Philippines
State Universities and Colleges

GUIMARAS STATE COLLEGE
Buenavista, Guimaras
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UNIT 1: INTRODUCTION TO KITCHEN CULTURE
Module 1: Kitchen Brigade System
Module Overview
This module will give you the basic knowledge on the importance of the kitchen staffs, its
functions and responsibility in their respective station.
Module Outcomes
At the end of this module, you have:
1. Identified the kitchen personnel and their functions;
2. Enumerated the different positions in a kitchen brigade.
Introduction
Kitchen is a well-designed area in which food is prepared and cook for customers’ service. It is
also known as the HEART of the Food Service Operation.The word kitchen comes from the
French word “Cuisine” which means ‘art of cooking or food preparation in the kitchen.’ The
requirement of the kitchen has to be clearly identified with regard to the type of food that is to
be prepared, cooked and served. The space and types of equipment’s available most be fully
justified. At the same time, the organization of the kitchen personnel must also be well-planned.
The purpose of kitchen organization is to produce the right quantity and quality of food in its
best standard for required number of people by the most effective use of staff, equipment and
materials.
The way the kitchen is organized depends on many factors: -the menu, type of establishment
(Hotel, Institutional Kitchens, Hospitals, Catering, Quick service restaurants, etc.), Size of
operation (the number of customers and the volume of food served), Physical Facilities and
Equipment Available.
Kitchen Brigade System

Kitchen brigade system is a system of hierarchy found in restaurants and hotels employing
extensive staff, commonly referred to as "kitchen staff" in English speaking countries. It was
instituted by Escoffier to streamline and simplify work in hotel kitchens.
Sheila Mae V. Artajo, MHM

Margie Y. De La Cruz, Ph.D
Nenen N. Marquez, MBA
Instructors, CBM BSHM/BSHRM/HRST
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Georges Auguste Escoffier (1846-1935) - Hailed as the “Father of

Culinary Arts” 28 October 1846 – 12 February 1935) was a French
chef, restaurateur and culinary writer who popularized and updated
traditional French cooking methods. codified the recipes for the five
mother sauces.
Basic Ranks of a Traditional Brigade

Chef de Cuisine (Chief of Kitchen)
- Is responsible for overall management of kitchen;
- supervises staff, creates menus and new recipes with the
assistance of the restaurant manager
- makes purchases of raw food items, trains apprentices, and
- maintains a sanitary and hygienic environment for the preparation of food.
Sous Chef (Sub Chief / Deputy Kitchen Chef)
- Receives orders directly from the chef de cuisine for the management of the kitchen.
- Often serves as the representative when the chef de cuisine is not present
Chef de Partie (Station Head)
- responsible for managing a given station in the kitchen, specializing in preparing
particular dishes there.
- Those who work in a lesser station are commonly referred to as a demi-chef.
Cuisinier (Cook)
- Is an independent position, usually preparing specific dishes in a station;
- may also be referred to as a cuisinier de partie
Commis (Junior Cook)
- Also works in a specific station, but reports directly to the chef de partie and takes care
of the tools for the station.
Sausier (Saute’ Station Chef)
- Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller
restaurants, may work on fish dishes and prepare sautéed items.
- This is one of the most respected positions in the kitchen brigade, usually ranking just
below the chef and sous-chef.
Rotisseur (Roast Station Chef)
- Responsible for the preparation of all roasted items / foods
- Manages a team of cooks that roasts, broils, and deep-fried dishes

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Grillardin (Grill Station Chef)

- In larger kitchens, prepares grilled foods instead of the rôtisseur
- Responsible for all the grilled and boiled foods
Poissonnier (Fish Station Chef)

- Responsible for the preparation of all fish and seafood dishes.
Friturier (Fry Station Chef)
- Responsible for fried meats, seafood and etc.
- In larger kitchens, prepares fried foods instead of the rôtisseur
Poulet (Chicken Station Chef)
- Responsible for the preparation of all chicken or poultry dishes
Legumier (Vegetable Station Chef)
- In larger kitchen, also reports to the entremetier and prepares the vegetable dishes.
Potager (Soup Station Chef)
- In larger kitchens, reports to the entremetier and prepares the soups.
Entremetier (Entrée Preparer)
- Prepares soups and other dishes not involving meat or fish, including vegetable dishes
and egg dishes.
Garde Manger (Pantry Supervisor / Literally “Food Keeper”)
- Is responsible for preparation of cold hors d'oeuvres, ---(or durv) prepares salads,
organizes large buffet displays, and prepares charcuterie --- items.
Patissier (Pastry Chef)
- Responsible for preparation of baked as well as pastry and sweets.
- Prepares desserts and other meal-end sweets, and for locations without a boulanger,
also prepares breads and other baked items; may also prepare pasta for the restaurant.
Confiseur (Petit Foars Preparer)
- In larger restaurants, prepares candies and petits fours instead of the pâtissier.
Glacier (Frozen and Cold Dessert Preparer)
- In larger restaurants, prepares frozen and cold desserts instead of the pâtissier.
- Makes Ice carving for presentation.

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Decorateur (Cake Designer/Decorator)

- In larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.
Boulanger (Baker)
- In larger restaurants, prepares bread, cakes, and breakfast pastries instead of the
pâtissier.
Sommelier (Wine Taster)
- Wine Doctor or steward is a trained and knowledgeable wine professional, commonly
working in fine restaurants, who specializes in all aspects of wine service.
- The role is more specialized and informed than that of a wine waiter.
Chef de Vin (Bar Helper)
- The one who assist the Bartender.
Demi Chef (line cook)
- Ensures all food is prepared fresh and is of the highest quality
- Ensures team reports to work on-time and in a clean uniform
- Consistently checks temperatures in foods and follows proper procedures in regards
Tournant (Spare Hand / Rounds Man)
- Moves throughout the kitchen, assisting other positions in kitchen.
Chef de Sal & Chef de Stage
- Head Waiter / Captain Waiter
- Check the appearance of the waiters; grooming, cleanliness, uniforms and shoes.
- Supervise the lay-out of the tables.
- Supervise the waiters’ s performance of mise-en-place.
Chef de Rang (Professional Waiter)
- A man who assists customers of a restaurant.
- One who serves at a table, as in a restaurant.
Commis de Rang (Assistant Waiter)
- Responsible for assisting / helping the Captain Waiter during operation
Apprentice (Busboy)
- Are often students gaining theoretical and practical training in school and work
experience in the kitchen.
- They perform preparatory work and/or cleaning work. Restaurant employee who clears
away dirty dishes, sets tables, and serves as an assistant to a waiter or waitress.

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Plongeur (Dishwasher)
- Cleans dishes and utensils, and may be entrusted with basic preparatory jobs.
Marmiton (Pot and Pan Washer)
- In larger restaurants, takes care of all the pots and pans instead of the plongeur.
Boucher (Butcher)
- Butchers meats, poultry, and sometimes fish; may also be in charge of breading meat
and fish items.
Aboyeur (Announcer / Expediter)
- Takes orders from the dining room and distributes them to the various stations; may
also be performed by the sous-chef de partie.
Communard (Staff Server)
- Prepares the meal served to the restaurant staff.
Garcon de Cuisine (Literally “Kitchen Boy”)
- In larger restaurants, performs preparatory and “auxiliary” (back-up) work for support

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Module 2: Characteristics of a Good Kitchen Staff
Module Overview
This module will give you the ideas of a successful food service operation by choosing the right
person for the right position.
Module Outcomes
1. Described the characteristics of a good kitchen staff.
Introduction
The success of a restaurant often rests on the quality of its kitchen staff. The staff plays a key
role in food preparation that ultimately determines one of the most important aspects of the
dining experience — the food. According to the Bureau of Labor Statistics (BLS), job prospects

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in this field are expected to remain good from 2008 to 2018, despite slow growth in new jobs.
High turnover rates can lead to exceptional opportunities.
Qualities of a Good Cook
Attention to Detail
Cooking is a science, so a chef needs to be precise. Every ingredient and measurement must be
exact. Chefs need to be precise in others ways as well: whether ordering food products or
figuring out what time to cook certain items, a chef needs to have an eye for detail.
Business Sense
A good chef is also a good businessman. He or she should always be thinking about how to
make delicious food while also being cost-effective.
Cleanliness
Chefs need to know how to keep the kitchen sanitary. This is very important in a restaurant,
where unsanitary conditions can affect the quality of the food, and can even force a restaurant
to shut down.
Creativity
Working in the food industry requires creativity. Chefs must be open to incorporating new food
items into menus and improving older recipes. Creativity and imagination will keep customers
coming back to a restaurant.
Culinary Expertise
The most important hard skill chefs need is an ability to cook, as well as knowledge of the
kitchen. This broad skill includes a variety of smaller skills, including knife skills and tasting
skills. Chefs need to be able to cook precisely and efficiently. They also need to be skilled at
recognizing flavors and judging the balance of seasonings.
Fast-Paced Decision Making
A chef should be able to make decisions quickly and efficiently. The kitchen is a fast-paced
environment, and a chef has to make numerous decisions at once.

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Motivational
A good chef will motivate those working in the kitchen. He or she should be able to keep
everyone working at a fast, efficient pace.
Multitasking
In the kitchen, a chef is always working on multiple tasks at once. He or she might need to
address staff issues while also working on several elements of a meal. A chef must be able to
complete all of these tasks at the same time, and efficiently.
Organization
Chefs must be very organized in the kitchen. Often, they have to work on a variety of tasks at
once and must do so while keeping the kitchen organized. They must create order and
structure in the kitchen so that the environment is not chaotic.
Team Player
A chef is part of a team and must be able to work well with others. Not only must he or she
work with the cooks in the kitchen, but he or she must also be able to work effectively with
staff and management.
Chef Skills List
Administrative Tasks Attention to Detail Baking

Baking Techniques Budgeting Catering
Cleanliness Commitment to Quality Communication
Computer Concepts Consistency
Cooking Control Labor Costs Cost Control
Cost Reduction Creativity Culinary Expertise
Customer Service Demonstrate Techniques Flexibility
Fast-Paced Decision Making First Aid Food Preparation
Food Pricing Food Safety Food Regulations
Food Science Food Service Management Grilling
Handle Pressure Heat Control Health and Safety
Hiring Hotel Kitchen Hygiene
Ingredient Selection Initiative Interpersonal Inventory
Management Inventory Rotation Kitchen Management
Knife Control Kitchen Safety Kitchen Tools Knife Cuts

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Knife Skills Leadership Local Foods

Management Measurements Menus
Menu Planning Motivational Multitasking
Nutrition Ordering Operations
Organization Organizing Passion
Pastry Planning Portion Control Precision
Preparing Various Cuisines Presentation Product Selection
Problem Solving Recipes Restaurant
Safe Food Handling Safety Sanitary Practices
Sanitation Seasoning Sense of Humor
Service Source Ingredients Supervision
Team Building Team Player Teamwork
Techniques Temperature Control Time Efficient
Training Well-Tuned Palate

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Module 3: The Kitchen
Module Overview
This module will give equipped you with the information relating to the standard kitchen layout,
its type, and its actual set up.
Module Outcomes

1. Defined the terms: work triangle, ergonomics.
2. Identified at least two factors to consider when planning kitchen layouts.
3. Identified the FOUR main types of kitchen layouts.
4. Stated the advantages and disadvantages of each type of kitchen layout.
5. Familiarized with the commercial kitchen set-up and layouts.

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Introduction
The kitchen is the most prominent and enclosed section or area in which edible food ingredients
are brought together, gathered, combined through proper processing and cooked by various
means of cooking methods for consumption. In simple terms, a kitchen is an area set aside for
preparation of meals. Small kitchen is referred by the term ‘kitchenette’.
The kitchen is the hub and center of activities to produce food in any establishment or
residential apartments. Chiefly concerned with food production activities, it is also associated
with cleaning, storing, mise en place (washing, peeling, and cutting), cooking, holding food
materials and dishes, plating, washing up, waste clearing, etc. The term ‘kitchen’ derives from
the Latin term cucina, cook food, where cook derives from the Latin word coquus or coquo
(meaning to cook, become ripe).
The world of kitchens has witnessed a huge change from its raw state to most refined kitchen
outlet, since the period of antiquity. It was the Romans who brought the tradition of creating
and establishing kitchens in ancient times, which was followed by all across the globe. The
kitchens at that time were octagonal in shape, with many provisions of fire places, no chimneys
but with a turret at the top on the conical roof of the kitchen to allow the smoke go out of the
kitchen.
The kitchens were located either near the toilets or caldariums (rooms containing warm water
for bathing), or they were mere hearth for cooking in open fires. But with the passage of time,
the invention of cooking ranges changed the dimension of the modern kitchen. Nowadays, the
kitchen is given due attention in terms of location, layout, space, incorporation of technologies,
and all other aspects. It is located strategically for easy, smooth and efficient functioning.
The renewal and upgradation of culinary arts have simultaneously upgraded and meliorated the
way the kitchen was conceptualized. In modern times, the kitchen has been equipped with best
amenities, state-of-the-art equipment and monitored by professional and adept kitchen
professionals.
Ergonomics
The study of efficiency in workplace concerning the arrangement of equipment in the most
efficient way so that time and energy are saved.
Work Triangle
• An invisible triangle formed by the sink, stove and refrigerator.

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Poorly Constructed Work Triangle

• If the sink, refrigerator and range are too far apart, the work triangle will be exhausting
Types of Kitchen
Main Kitchen
The kitchen is essentially the space allotted for preparing and cooking food. The main kitchen is
located in the central part of the hotel where sequence of food receiving, storing, preparing,
cooking, serving and clearing areas are properly defined and managed accordingly. Logically
and technically speaking, it is known as the central kitchen which has been divided into many
sections and sub-sections. It covers a large area and has several sections like continental,
oriental, Italian, Japanese, bakery, Indian section – with tandoor and halwai as a subsection –
larder and so on. It caters to multi-cuisine cooking.
Á la Carte Kitchen
This kitchen is a section of the main kitchen where the order is prepared for an à la carte menu.
Generally, a section of the main kitchen, like the Italian section, can be an à la carte kitchen if
the order is prepared as per the à la carte menu. Here, the order is not prepared in bulk, but
mise en place is to be done for all the dishes in the menu card. It is a kitchen with a list of a
large number of dishes to be prepared.
Banquet Kitchen
This kitchen is also a section of the main kitchen where the order is prepared in bulk for buffet
services, for wedding parties, for large gatherings, etc. Here, the provision is made for bulk
cooking, and the equipment is installed accordingly. It is meant to cater to a large number of
customers with quantity cooking.
Satellite Kitchen
A new concept in the world of kitchen, satellites kitchen is constructed with the purpose to cater
in the particular area of the organisation, where the main kitchen cannot cater due to its
installation of being immobile in nature. It is used to cater an area which is far from the main
kitchen and hence a kitchen with minimal operating features is created by the name of satellite
kitchen. Nevertheless, it can organize many works in its own kitchen. It is heavily dependent on
certain things like preparation of sauces, stocks, gravies, desserts, etc. The prime preparation is
done in the main kitchen, and then the prepared items are carried to the satellite kitchen and
then the order is completed by reheating and garnishing. The preparation done is meagre in
quantity due to its location. The staff is for this kitchen shifted from the main kitchen
temporarily. It is equipped with basic equipment, and basic storage facility as well.
Display Kitchen
As the name suggests, a display kitchen is a kitchen in which food is prepared and cooked in
full view of the customers or diners, in order to create an appeal and to attract customers by
means of the sizzle and aroma of the food delicacies. It indeed is a pleasure for customers to

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dine in such an environment where they can witness the showmanship of the chefs. The
sanitation, hygiene, decor and ambience all are given due importance to attract and delight the
customers. The customers are compelled by their senses to taste and order the delicacies
prepared in this kitchen. It is also called show kitchen.
Live Kitchen
This kitchen is more or less similar to the display kitchen as customers here are again exposed
to have a view of preparation thoroughly. It is decided tactfully, which part should be more
visible to the customer than the area which should be partially covered and not exposed to the
customers. Here, the orders are prepared at the request of the customers. The customers are
shown a list of items that are prepared in this kitchen, and customers place their orders by
referring to this list. Generally, a gueridon trolley is also used in this kitchen.
Sequence for Kitchen Layout

Workplace → sink → workplace →workplace → refrigerator
Types of Main Kitchen Layout

A. Single Wall/ Corridor Layout

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ADVANTAGES
• Suitable for small kitchen spaces. Limited
space means cheaper cost.
• Suitable for narrow kitchen.
• Good for small families and people who do
little cooking.
DISADVANTAGES
• Has the longest journey of working distance
because it does not have a work triangle.
• Sink has been centrally located so that the
efficiency of the kitchen is note severely
degraded.
B. U shaped
ADVANTAGES
• Efficient for a small, medium or large kitchen
space
• No through traffic to disrupt work zones
• Wide "U" can support a kitchen island
• Lots of cupboard space.
DISADVANTAGES
• Not efficient for large kitchens without an
island
• Bottom corner cabinets are difficult to access
• Unsuitable for narrow kitchens i.e. below 10” wide.
C. L shaped
ADVANTAGES
• Great for corner space
• Efficient for a small and medium kitchen space
• Can adjust to any length
• Can easily divide the kitchen into multiple work
sites
• No through traffic to disrupt work zones
• Can use one side of the kitchen as a wall divide
DISADVANTAGES
• The corner of the L can be problematic if the corner is taken up by a cupboard because
unless fitted by a special angled corner cupboard, the corner spaces will be inaccessible
and wasted.
• Not efficient for large kitchens.

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• Not good for multiple cooks.
D. Parallel wall
ADVANTAGES
• Excellent use of the kitchen triangle
• Lots of workspace and cabinets on either side
• Great for small apartments with limited space
• Great for small kitchens
• Great for one cook to move around
DISADVANTAGES
• Can be difficult for through traffic
• Needs good lighting as can be dark- lights may need to be added under overhead
cabinets
Factors to Consider when Planning the Layout Of Kitchen

• Organization of cooking areas
• Layout of equipment
• Size of the kitchen
• Location of the kitchen (close to the dining areas and easy access to the outdoors.
Designing a Commercial Kitchen
Six Components to Commercial Kitchens

1. Clean/Wash
2. Food Preparation
3. Cooking
4. Storage
5. Service
6. Delivery
Clean/Wash
• Includes: Three-compartment sinks, pre-wash sinks,
dishwashers, etc.
• Location: Near kitchen entrance for dish drop off
• Wash area can be divided by specific activity – ex.
Tray/dish rise off area, drying racks, etc.
• A three-compartment sink is required for utensil
washing. Sinks must have adequate drain boards,
racks, or tables large enough to accommodate all soiled

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and cleaned items that may accumulate during hours of operation.

• A mechanical dishwasher may be used in addition to the utensil sinks.
Food Preparation Area

• Includes: Food prep sink, cutting areas, etc.
• Location: Near cooking and service areas; have easy access to storage areas.
• Food preparation area can be divided by activity – ex.
Veggie wash/chop, dry mixing area, plating area, etc.
• One or more food preparation sinks, with an indirect
waste drain, are required if produce is cleaned on site
or if the ice bath method is used to cool liquid foods.
• Food establishments must have designated food
preparation sinks that are:
o Sufficient in number and size to wash, soak,
rinse, drain, cool, thaw, or otherwise process
any food that requires placement in a sink.
o Appropriate for the menu, method of food preparation, and volume of food
prepared.
o Not used for hand washing, utensil washing, or other activities that could
contaminate food.
Cooking
• Includes: Convection ovens, stoves, microwaves,
fryers, panini makers, grills, etc.
• Location: Adjacent to food preparation area; near
storage areas.
• Cooking areas can be divided by activity – ex. Baking
area, frying station, grilling station, etc.
• Verify equipment ventilation needs: Type I vs. Type II
hoods
Type I hoods carry a listing label and are manufactured and installed according
to the manufacturer's and listing agencies' requirements. They are designed to
handle grease and include a number of integrated components within the hood.
Type II hoods are used in the collection of steam, vapor, heat, and odors—but
not grease.

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Storage
• Includes:
o Cold Storage – refrigerators and freezers
o Dry Storage – shelving
• Location: Locate near delivery area
• Adequate refrigerated storage must be available for the
separation of raw and ready-to-eat foods.
• Refrigeration requirements are based on your menu.
Cooling of potentially hazardous foods will require
equipment that is capable of meeting cooling requirements
for PHF’s.
Service
• Includes: Food “drop off” area, warmers,
sneeze guards, etc.
• Location: Adjacent to seating areas if
applicable, food preparation
• Sneeze guards are required for displayed
foods such as buffet lines, salad bars, self-
serve foods, condiments, etc.
Delivery
• Includes: Inventory desk/computer
• Location: Ideal to locate near loading dock/delivery door and storage areas
• Size delivery door (and other doors) to allow adequate clearance for items
stored/transported (ex. palates, dish return carts, etc.) as well as for the installation of
new and future equipment.
Support Spaces
Toilet Rooms
• The food establishment permit holder must ensure that toilet rooms are conveniently
located within two hundred feet of the food establishment and accessible to employees
during all hours of operation.
• May be used jointly by patrons and employees, provided patrons accessing the toilet
rooms are excluded from food preparation areas and unpackaged food storage areas.
Janitor Room
• A mop/utility sink is required and must be located so foods are not contaminated.
• May include washer/dryer for linen laundering, mop sink, hot water heater,
cleaner/chemical storage, etc.
Other
• Provide storage area for employee’s personal items
• Provide area for disposal of garbage, recycling, etc.

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Additional Information
• Hand washing sinks are required in all food preparation areas, service areas and
restrooms. Each sink must be equipped with hot and cold running water with a mixing
faucet, soap, paper towel dispensers, and hand washing reminder signs.
• Handwashing sinks must be sized to allow employee to wash hands simultaneously.
• Floor sinks required for equipment that requires indirect waste lines – three
compartment sinks, espresso machines, etc.
• Splash guards around sinks may be required to prevent contamination of foods and food
contact surfaces.
• All food equipment must be certified by an American National Standards Institute
(ANSI)-accredited certification program (i.e. NSF). No home-style equipment is allowed.
Schematic Diagram

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Materials
Flooring
• Non-slip
• Cove base
• Smooth, easily cleanable, non-absorbent, and durable
Examples: Quarry tile, non-slip sheet vinyl
Walls
• Easy to clean
• Provide stainless steel finish behind ovens, grills, fryers and any other equipment that
emits high levels of heat.
• Provide ceramic tile/stainless steel/frp (fiberglass reinforced panels – most cost
effective) throughout kitchen if budget allows.
• If budget is a consideration, provide frp in wet areas and semi-gloss paint
• Use semi-gloss paint throughout
Ceilings
• Easy to clean
• Gwb w/ semi-gloss paint or mylar suspended ceiling
Countertops
• Smooth, easy to clean, anti-microbial
• Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections
• Free of sharp internal angles, corners, and crevices
• Finished to have smooth welds and joints
Example: stainless steel
• Not to be used: Copper, galvanized metal, wood
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Lighting
• Light Fixtures in food preparation areas to have protective covering over lamp.
• If menu boards are used and are not electronic, provide adequate light to illuminate
boards.
• Provide adequate light levels for the activities of the space.

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REFERENCES
https://careertrend.com/list-7430794-kitchen-staff-duties-responsibilities.html
https://www.slideshare.net/MichelleWidner/intro-to-commercial-kitchen-design


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Unit 1 Introduction To Kitchen Culture

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Republic of the Philippines

State Universities and Colleges

UNIT 1: INTRODUCTION TO KITCHEN CULTURE

Module 1: Kitchen Brigade System

Kitchen Brigade System

Sheila Mae V. Artajo, MHM

Georges Auguste Escoffier (1846-1935) - Hailed as the “Father of

Basic Ranks of a Traditional Brigade

Sheila Mae V. Artajo, MHM

Grillardin (Grill Station Chef)

Poissonnier (Fish Station Chef)

Sheila Mae V. Artajo, MHM

Decorateur (Cake Designer/Decorator)

Sheila Mae V. Artajo, MHM

Sheila Mae V. Artajo, MHM

Module 2: Characteristics of a Good Kitchen Staff

Sheila Mae V. Artajo, MHM

Qualities of a Good Cook

Fast-Paced Decision Making

Sheila Mae V. Artajo, MHM

Chef Skills List

Administrative Tasks Attention to Detail Baking

Sheila Mae V. Artajo, MHM

Knife Skills Leadership Local Foods

Sheila Mae V. Artajo, MHM

Module 3: The Kitchen

At the end of this module, you have:

Sheila Mae V. Artajo, MHM

Sheila Mae V. Artajo, MHM

Poorly Constructed Work Triangle

Sheila Mae V. Artajo, MHM

Sequence for Kitchen Layout

Types of Main Kitchen Layout

Sheila Mae V. Artajo, MHM

Sheila Mae V. Artajo, MHM

• Not good for multiple cooks.

Factors to Consider when Planning the Layout Of Kitchen

Designing a Commercial Kitchen

Six Components to Commercial Kitchens

Sheila Mae V. Artajo, MHM

and cleaned items that may accumulate during hours of operation.

Food Preparation Area

Sheila Mae V. Artajo, MHM

Sheila Mae V. Artajo, MHM

Sheila Mae V. Artajo, MHM

Sheila Mae V. Artajo, MHM

Sheila Mae V. Artajo, MHM

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