Available courses

MCT-P1-05 — Small Tools and Knife Skills

MCT-P1-04 — The Brigade: Roles, Leadership and Communication

TEST — Course Completion Restriction

MCT-P1-03 — Food Safety, Sanitation and HACCP

Food safety and sanitation are essential to maintaining a safe, professional kitchen. This module introduces personal hygiene, contamination control, temperature safety, cleaning and sanitation, allergen awareness, and inspection readiness. Students will apply these principles through practical activities and knowledge checks.

MCT-P1-02 — Safety and Accident Prevention

MCT-P1-01 — Professional Kitchen and Workflow

MCT-P1-01 — Professional Kitchen and Workflow

This module introduces the organization and workflow of a professional kitchen. Students will learn to recognize functional kitchen zones, understand the movement of products from receiving through preparation and service, and identify how kitchen layout affects food safety, labor efficiency, and waste control.

Through guided learning, visual materials, practical application, and assessment, students will develop an understanding of professional kitchen workflow and the principles needed to support safe, efficient, and organized kitchen operations.

Learning focus:
• Kitchen functional zones 
• Product flow
• Food safety
• Cross-traffic
• Efficiency
• Waste control
• Professional kitchen organization

MCT Part 1 Foundation Series — Certificate

This course contains the formal certificate for the MCT Part 1 Foundation Series. The certificate is intended to be made available only after the learner successfully completes MCT-P1-01, MCT-P1-02, and MCT-P1-03, including all required learning activities, practical submissions, and passing assessments.