If you can't stand the heat, get out of the kitchen.
~ Harry S Truman ~
Praise be to God Almighty for His inclusion so that this module project can be completed. I am also grateful to those who have participated in helping, directing, and giving good advice in the process of working on this module project.
It is with great hope that this module can provide benefits and knowledge for readers so that they are able to practice it in everyday life or even in a cooking practice.
With humility and full awareness of this module which still has short comings in its preparation, due to limitations. so hope for every criticism and suggestion, because one criticism and suggestion means a lot to achieve the perfection of this module.
Tangerang, November 2022
Rosinna Sianipar. S.ST.Par., M.M Cicilia RL
Foreword..i Contents..ii Chapter 1 | Introduction I. A brief History of the Kitchen..1 II. The Origin of The Classic & Modern Kitchen..4 III. Kitchen Organization..6
Chapter 2 | Hot Kitchen Industry I. Standard of Professionalism..9 II. Skills Level..15
Chapter 3 | Sanitation and Safety I. Sanitation..18 II. Food Hazards..19 III. Standard Personal Hygiene..20 IV. Food Storage..23