Learning Module 4

CRT LEARNING MODULE
Course Code HM105
Course Title Fundamentals of Food Service Operation
Units 3
Module Title Different Kitchen Stations
Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
Operation Date Revised:
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Module 4: Different ---
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Kitchen Stations Developed by:
CRT
Katherine M. Balbido
College for Research & Technology of Cabanatuan
HOW TO USE THIS DIGITIZED LEARNING MODULE
Welcome to the module in Introduction of Food Selection and Preparation.

This module contains training materials and activities for you to complete this module.
You are required to go through a series of learning activities in order to complete

each learning outcome of the module. Each of the learning outcomes is provided with
Modules. Follow these activities on your own and answer the self-check at the end of
each learning outcome. You may remove a blank answer sheet at the end of each
module (or get the answer sheets from the online facilitator) to write the answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator for
assistance.
This will be the source of Information for you to acquire knowledge and skill in this
particular trade independently and at your own pace, with minimum supervision of help
from your instructor.
 Talk to your online facilitator and agree on how you will both organize the
Training of this unit. Read each through the module carefully. It is divided into
sections, which cover all the skills and knowledge you need to successfully
complete this module.
 Work through all the information and complete the activities in each section.
Read Modules and complete self-check. Suggested references are included to
supplement the materials provided in this module.
 Most probably your facilitator will be your supervisor or manager. Your online
facilitator will support and correct you.
 Your online facilitator will tell you about the important things you need consider
when you are completing activities and it is important that you listen and take
notes.
 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Kindly the self-check questions at the LMS (EDMODO) to test your own progress.
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 When you are ready, ask your online facilitator to watch you online via Zoom or
Google Meet to perform the activities outlined in this module.
 Ask your online facilitator work through the activities: ask for written feedback
on your progress. Your online facilitator keeps feedback/pre-assessment reports
for this reason. When you have successfully completed each element, ask the
facilitator to mark on the reports that you are ready for assessment.
 When you have completed this module, and feel confident that you have
sufficient practice, your online facilitator will arrange an appointment with
registered assessor’s to assess you. The results of your assessment will be
recorded in your competency Achievement Record
Fundamentals of Food Service Operation
Contents of this Learning Module
No. Module Title Topic Code
Different Kitchen The Sauté Lesson 4.1

Stations Station
Lesson 4.2
The Grill Station
5 The fry Station Lesson 4.3
Dispatching Lesson 4.4

Station
Preparation and
Lesson 4.5
wash area

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MODULE CONTENT
MODULE TITLE: Different Kitchen Stations
MODULE DESCRIPTOR:
A station is a designated area where a certain type of food is

prepared. Stations help keep a restaurant kitchen running smoothly. ... One restaurant
might have several stations with specialized equipment, while another might have just
one or two areas that are designated for cooking certain menu items
Number of Hours:
3 HOURS (1 WEEK)
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Identify the needed kitchen station depending on the kind of restaurant
2. Categorize different Kitchen Stations.
3. Discuss the importance of Kitchen Station
LEARNING OUTCOME # 1:
Contents: Different Kitchen Stations
1. The Sauté Station

2. The Grill Station: The Grill Station
3. The fry Station
4. Dispatching Station
5. Preparation and wash area
Conditions:
The students must be provided with the following:
1. Hard copy or soft copy of the course syllabus
2. MS Word
3. Pen
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4. Paper
5. PowerPoint
Assessment Method:
1. Submission of Research paper and Video Presentation

2. Written examination.
3. Quizzes using EDMODO app.
Learning Activities (Study Guide)

1. Using EDMODO app on your phone or the website on your laptop, go to the Food
Selection Preparation and Preservation class.
2. Click on the FOLDERS section (on menu bar)
1. Click the folder MODULE 1: Introduction to Food Selection Preparation and
Preservation.
3. The digitized Modules, Task Sheets and Job Sheets are available in this folder.
4. All the Self-Checks are contained in the folder MY ACTIVITIES.
Learning Activities Special Instructions
1. Read Module No. 1.Contained in the Module 1: (Introduction

1.1(Introduction to Tourism and to Food Selection Preparation and
Hospitality) Preservation folder in EDMODO (Module 1.2)
2. Answer self-check for 1.2a The self-checks are available thru the folder
SELF CHECKS. The activity is timed (15
minutes). The results will be immediately be
available after clicking SUBMIT and the
system will run through the items incorrectly
answered (and show the correct answer)

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DIFFERENT KINDS OF KITCHEN STATIONS
The kitchen stations in your restaurant depend on the type of food establishment and
the type of food items you have. There must be a big consideration on the space and
budget for the layout the different kitchen station. If you have limited space and
budget, stations can be combined. The stations may be defined according to the
equipment present in the said location. Sometimes the kitchen stations may be named
after the food being prepared there. For example, a place where you prepare the
hotdogs may be called hotdog station.
Following are Typical Kitchen Stations
The Sauté Station: Lesson 4.1
 This is where the gas ranges are placed. Expert cooks and chefs are normally
assigned in this station
 The most difficult dishes are prepared here.
 There must be a working table for this station as well as the necessary tools like
chopping boards, knives and seasonings used for cooking
The Sauté Station
Restaurant kitchens are usually designed around a number of distinct stations, or

individual workplaces. The sauté cook works at the kitchen's range, preparing meats,
poultry, fish and vegetables as needed to meet the restaurant's orders. In many
cases, the sauté cook also prepares sauces to order in the same pans, removing the
meat or vegetables and "deglazing" the hot pan with wine, stock or another liquid to
capture the browned cooking juices with their rich flavors. This is why the saucier
traditionally handles sauté duties in fine restaurants.
Sautéing vs. Frying
The terms sautéing and frying are used interchangeably by home cooks, but
restaurants distinguish between the two. When sautéing, cooks keep the pan and its
contents in constant motion. Frying uses larger pieces such as a whole chop, and the
pan's contents are still as they cook. In traditional kitchens frying was kept separate,
but in modern restaurants the sauté cook is often responsible for both. The saute
station is usually one of the busiest in the restaurant, and the cook must be able to
keep track of multiple main and side dishes at the same time. Other elements of the
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meal are usually prepared by other cooks, and they all have to be ready at the same
time
Logistics
Much of a sauté cook's work consists of logistics. Before service starts, the cook
must stock the sauté station with an adequate number of pans, side towels and
prepared ingredients. The sauté cook prepares some items personally, while a prep
cook or apprentice might be providing others. If they're not properly prepared, or if
the quantity is wrong, the sauté cook is ultimately responsible for fixing any problems
before service begins. During service, the sauté cook works with the dishwashers to
constantly exchange dirty pans for clean ones, so service isn't delayed. After service,
the sauté cook is responsible for cleaning and sanitizing the work station to be ready
for the next day's work.
Career
Cooking is a hands-on profession, and many cooks begin in the business with
informal on-the-job training or a formal apprenticeship. Others attend a culinary
school to gain a broad and structured education in culinary theory, then polish their
skills though restaurant work after graduation. Over a period of several years, new
cooks learn each station in the kitchen and refine their creativity, time management
and organizational skills. Every competent cook should be able to work the sauté
station if needed, but in most kitchens sauté duty on the busiest nights is reserved for
one of the most senior and skillful cooks. It often provides a stepping stone to the
sous-chef's role, and eventually, to executive chef

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The Grill Station: Lesson 4.2
 This is where the griddle, tongs, grill brush, and the like are placed
 Workers in this station must be skilled.
 The exhaust system in this station must be well-maintained.
No matter the foodservice operation, it’s a sure bet that the grill station serves as heart
of the kitchen. More often than not, this area encompasses the culinary team using char
broilers and flattop griddles in tandem to prepare a majority of menu items.
Grills provide results that other equipment cannot duplicate. “There are those who like
to use char broilers, as they can’t get the same outcome in a combi oven,” says Kris
Morphis, president of Foodesign, Charlotte, N.C.
Whether located in the back or front of the house, a grill station allows staff to execute
various menu items for the breakfast, lunch and dinner dayparts. “This cook station is
charged with preparing eggs, French toast and pancakes in the morning and BLT
sandwiches, burgers, chicken patties and multiple menu items for lunch and dinner,”
says Ray Soucie, senior project manager, Webb Foodservice Design, Portland, Ore.
In terms of design, the grill station’s size hinges on the concept and menu. While a
pancake house requires a larger grill station with flattops for higher-volume cooking, a
steakhouse may require a charbroiler or clamshell, depending on the desired outcome.
“Charbroilers have their own place in kitchen design, since these produce a different
flavor profile,” says Soucie. “Operators can incorporate grill stations with grooved
griddles that mark the meat if they don’t want to invest in a charboiler. This
accomplishes the same product appearance as a charbroiler.”
As for function, a flat griddle is generally more versatile than a charbroiler; it allows
sauté pan use and can even function as a bain marie when used with food pans filled
with hot liquids.

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The Fry Station: Lesson 4.3
 This is where the fryers, tongs, fry baskets, trays, or bowls for breading and fry
racks (to remove extra oil) are.
 Inexperienced staff may be assigned here. Usually fryers used in the restaurants
have built-in timer with alarm for cooking.
Dispatching Station: Lesson 4.4
 This is where the final checking of the food is done.

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 The dispatcher must be equipped with paper towels to clean the plates in
case of spillages.
 The final garnishes and accompaniments of the dishes are assembled here.
 This is where the waiters get the food items to be served.
Preparation and wash area: Lesson 4.5
 This is also a good station where unexperienced staff can start working.
 This area must have a weighing scale, measuring spoon and cup, spice and herb
rack, color coded chopping boards and knives, etc.
 The preparation area must be close to a sink where all ingredients are washed
before peeling and slicing.
 This area must be strategically located near the cold storages and the sauté
station.
 The wash area must be separated from the preparation area to avoid soap and
chemical contamination

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Components of a Commercial Kitchen
Most people hear "commercial kitchen" and think of ranges, grills, fryers, and
maybe a frantic, angry chef yelling out orders. That may be the case, but the true
commercial kitchen is much more than just the equipment or personnel found in it. A
successful kitchen includes specific components organized in a particular pattern to
optimize performance and efficiency. Additionally, some restaurants may set up their
kitchen a certain way to match their establishment's concept or design. Regardless of
the style or layout, all commercial kitchens will have these components:
 Cleaning/washing
 Storage
 Food Preparation
 Meal Cooking
 Service

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Cleaning/Washing
The cleaning and washing section of a commercial kitchen includes appliances
and products like sinks, ware washing machines, and drying racks, among others.
Three-compartment sinks are necessary for washing utensils, while ware washing
machines can quickly clean plates and other serving vessels to keep the kitchen running
at full speed. This section of the kitchen should be located near the kitchen entrance so
servers can quickly drop off dirty dishes, and near the storage area so chefs can quickly
find clean dishes.
Storage
The storage area can be split into non-food storage, cold storage, and dry
storage. The non-food storage area can be split further into a section for disposable
products, a section for cleaning supplies, and a section for the clean dishes from your
cleaning/washing area. Remember, in order to avoid contamination, cleaning and
sanitation chemicals cannot be stored above food, food equipment, utensils, dishes, or
disposables.
Cold storage is where you keep anything that needs to be refrigerated or frozen,
while dry storage includes all nonperishables and other consumables. This area might
also contain a receiving area for inventory shipments, shortening the distance new
stock has to travel through your restaurant.
Food Preparation
The food preparation area has sinks for washing produce, cutting areas, and
mixing areas. Typically, the food preparation area is split into a section for processing
raw foods (breaking down cuts of beef, for example) and a section for sorting foods
into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section
near your storage area allows cooks to efficiently grab fresh dishes, prepare plates, and
move them on to the cooking area quickly.
Meal Cooking
The meal cooking area makes the rest of the kitchen tick. This is where main
dishes are finished, so here you will have large pieces of equipment like ranges, ovens,
and fryers. Like the food preparation area, the meal cooking area can be broken down
into smaller sections like a baking station, grilling station, and frying station. Because

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meals are finished here, the meal cooking area should be near the front of the kitchen
next to the service area.
Service
The service area is the final section of a commercial kitchen. If you have a
serving staff, this is where they will pick up finished dishes to take to customers. If you
have a self-serve or buffet-style restaurant, this is where foods will be displayed
in warmers for customers to assemble their plates. This area needs to be located at the
very front of the kitchen, just after the meal cooking area, to shorten the distance
between completed meals and customers.
Restaurant Kitchen Layout Designs

There is no perfect formula for commercial kitchen layout. Every foodservice
establishment is unique and will operate differently than others, so you have to decide
what will help you best meet your kitchen goals. That said, there are several basic
commercial kitchen design layouts to consider that succeed in blending solid kitchen
design principles and kitchen components effectively.
Island-Style Layout
The island-style layout places the ovens, ranges, fryers, grills, and other principle
cooking equipment together in one module at the center of the kitchen, while other
sections of the kitchen are placed on the perimeter walls in the proper order to preserve
a circular flow (any section can be the “island” depending on what best suits your
needs). This layout is very open and promotes communication and supervision, while
leaving plenty of open floor space for easy cleaning. This layout works best in a large
kitchen that is square in shape, but can certainly be modified to fit other shapes and
sizes.

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Zone-Style Layout
The zone-style layout has the kitchen set up in blocks with the major equipment
located along the walls. Again, the sections follow the proper order for increased flow,
giving you a dishwashing block, a storage block, a food prep block, etc. Communication
and supervision are not difficult in this layout because the center of the space is
completely open.
Assembly Line Layout

The assembly-line configuration is ideal for kitchens that need to serve a large
quantity of people quickly, like cafeterias or correctional facilities. This layout may work
better for establishments with a limited menu that serve large quantities of the same
foods, like a sandwich or pizza shop, but it is viable for any type of kitchen. In this
layout, kitchen equipment is organized in a line with the food preparation area at one
end and the service area at the other, allowing cooks to quickly send food down the
line. The cleaning/washing and storage/receiving areas can be located behind the
assembly line to keep them out of the way. This creates supreme efficiency, and keeps
the kitchen open for excellent communication and flow. Often, kitchen equipment can
be linked together, further eliminating wasted space.

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Details to Consider
You've considered the components and layouts of commercial kitchen design, so
what’s next? There are hundreds of details to consider and every kitchen is unique, so
you have to decide what works best for you. That said, there are two details that could
potentially make or break the kitchen: ergonomic design and health codes

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Ergonomic Design
Adhering to an ergonomic kitchen design layout means carefully placing every
piece of the kitchen with comfort and effectiveness in mind. In other words, how do
you make your kitchen most user-friendly? The basic principle of ergonomic design calls
for employees to expend the least amount of energy to complete the most tasks in the
shortest amount of time. An undercounted freezer, for example, might be placed right
beside the deep fryer. This allows the fry cook to retrieve foods and place them in the
fryer with little effort. Or, a kitchen may invest in taller prep tables to save chefs from
bending over to cook. This cuts down on injury and physical exertion. Ergonomic design
even extends to things like equipment selection and lighting. Having the right
equipment for the job makes cooking easier and keeps employees happy, while good
lighting allows employees to see what they’re doing and do it safely. The one drawback
of ergonomic design is monetary. It is not necessarily the cheapest option because it is
not always energy-efficient, depending on what types of equipment are placed together
Keeping Your Kitchen Up to Code

After all of the hard work you put into designing a kitchen, the last thing you
want is to be shut down by the health department or suffer major fire damage because
you are not up to code. Every state and local area has its own codes, so be familiar
with them before you start designing a kitchen. A good place to start is with your
state’s department of health. Also, every piece of equipment has guidelines for
installation and location, so make sure to read their instruction manuals. If you put in
your due diligence, there should be no issues keeping your kitchen up to code.

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Note: If you intend to have a full blown restaurant that will also offer baked items like
pastries and cakes, and you just have a very limited space in the kitchen where the
different viands will be prepared and cooked, might as well have the bakery items in
outsourcing. Find a supplier than baking them in a kitchen that might have flavor
contamination. Would you like your chocolate cake to have onion and garlic flavor?
Summary
A well-defined organizational set up is an important factor for success in any

establishment. Peoples designation in the company and how their work should be done
must be clear from the beginning. Taking chances for that matter could be
uneconomical. Even if you will provide training if the person is not cut for the job,
everything will be put into waste. The kind of food and beverage establishment will
dictate the work stations needed in the kitchen. In addition, having a clear idea of what
your restaurant requires in terms of personal skills and knowledge will guide you in
hiring the right people. Training people who are not cut out for the job in the first place,
is a waste of company resources.
The chapter also discuss the different work stations in a restaurant based on the kind of
food business and menu offered.

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CRT LEARNING MODULE

Course Code HM105

Course Title Fundamentals of Food Service Operation

Module Title Different Kitchen Stations

Fundamentals of Date Developed: Document No. 001-2020

HOW TO USE THIS DIGITIZED LEARNING MODULE

Welcome to the module in Introduction of Food Selection and Preparation.

You are required to go through a series of learning activities in order to complete

Fundamentals of Food Service Operation

Contents of this Learning Module

No. Module Title Topic Code

Different Kitchen The Sauté Lesson 4.1

5 The fry Station Lesson 4.3

Dispatching Lesson 4.4

Fundamentals of Date Developed: Document No. 001-2020

MODULE TITLE: Different Kitchen Stations

A station is a designated area where a certain type of food is

Contents: Different Kitchen Stations

1. The Sauté Station

1. Submission of Research paper and Video Presentation

Learning Activities (Study Guide)

Learning Activities Special Instructions

1. Read Module No. 1.Contained in the Module 1: (Introduction

Fundamentals of Date Developed: Document No. 001-2020

Following are Typical Kitchen Stations

The Sauté Station: Lesson 4.1

The Sauté Station

Restaurant kitchens are usually designed around a number of distinct stations, or

Sautéing vs. Frying

Fundamentals of Date Developed: Document No. 001-2020

Fundamentals of Date Developed: Document No. 001-2020

Dispatching Station: Lesson 4.4

 This is where the final checking of the food is done.

Preparation and wash area: Lesson 4.5

Fundamentals of Date Developed: Document No. 001-2020

Fundamentals of Date Developed: Document No. 001-2020

Fundamentals of Date Developed: Document No. 001-2020

Restaurant Kitchen Layout Designs

Fundamentals of Date Developed: Document No. 001-2020

Assembly Line Layout

Fundamentals of Date Developed: Document No. 001-2020

Fundamentals of Date Developed: Document No. 001-2020

Keeping Your Kitchen Up to Code

Fundamentals of Date Developed: Document No. 001-2020

A well-defined organizational set up is an important factor for success in any

Fundamentals of Date Developed: Document No. 001-2020

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