Projects: Module 01 — Introduction to the Kitchen¶

Projects for this module focus on applying mise en place, heat science, and flavour principles in real kitchen work. Complete at least one project to earn 15 points.

Project 1-A: The Mise en Place Challenge (Beginner)¶

Objective: Build the mise en place habit by cooking three different meals over one week using a complete written mise en place checklist for each.

Deliverable: For each of three meals, prepare and submit: 1. A written mise en place checklist (prepared before cooking begins) 2. A photograph of your station before you begin cooking 3. A brief reflection (3–5 sentences) on how the mise en place affected the cooking experience

Evaluation criteria: - Checklist includes equipment AND measured ingredients - Station photograph shows organised, logical layout - Reflection demonstrates genuine engagement with the discipline

Project 1-B: The Heat Method Showcase (Intermediate)¶

Objective: Cook one ingredient (choose from: potato, carrot, chicken, or fish) using all three heat-transfer methods and compare the results.

Deliverable: 1. Cook the chosen ingredient three times using different methods (e.g., pan-seared/conduction, boiled/convection, grilled under a broiler/radiation) 2. Photograph all three results side by side 3. Write a 200-word comparison: texture, colour, flavour, aroma, and time/effort

Evaluation criteria: - Clear identification of which heat mechanism applies to each method - Honest sensory comparison (not just "this one was better") - Understanding of why the results differ, grounded in the module theory

Project 1-C: The Flavour Balance Menu (Expert)¶

Objective: Design and cook a three-course meal where each course deliberately targets a specific flavour contrast or balance challenge.

Specification: - Course 1 (starter): predominantly umami + acid - Course 2 (main): a dish where the final balance required three adjustments during cooking (document each adjustment and why you made it) - Course 3 (dessert): sweet + bitter + salt (the classic bitter chocolate / fleur de sel pairing as a foundation)

Deliverable: 1. Written menu card with dish names and brief descriptions 2. Cooking log for each course: what adjustments did you make and why? 3. Three photographs (one per course, plated) 4. Reflection: which taste was hardest to balance and why?