The objective of Mise En Place is to provide a variety of skills enabling individuals, ranging in age from 16-36, to be exposed and prepared for positions in the hospitality industry. They will develop character traits, acquire knowledge and necessary skills to be a successful contributor to this ever changing and increasingly demanding society. The students will learn how to conduct themselves in a confident, professional and ethical manner, and will demonstrate procedures using basic and advanced knowledge related to the hospitality industry. With this acquired knowledge, students will have a better chance at immediate job placement within the hospitality industry.

Throughout the program soft skills such as customer service, communication styles, adaptability, teamwork and collaboration, problem solving techniques, critical observation and conflict resolution are discussed and performed on a daily basis. In addition, hard skills such as food preparation and management skills are developed. Students will explore different fields of the culinary trade in our facility and courses are intensive, practical and updated regularly to reflect current industry trends.