Kokkmester study plan

Demonstrate and document five core knife cuts (brunoise, julienne, chiffonade, batonnet, tourné) with consistent dimensions measured on a ruler

Explain the science behind protein denaturation, Maillard reaction, and starch gelatinisation in written notes with one kitchen example each

Practise three dry-heat and three moist-heat methods and log time, temperature, and sensory outcome for each

Build a personal glossary of 40 raw ingredients covering origin, season, storage, and quality indicators

Cook five stock and sauce bases (brown, white, fish, emulsion, reduction) and record yield, consistency, and faults

Apply correct seasoning and balancing sequence to three dishes, documenting taste adjustments before and after

Explain doneness and carry-over cooking for meat and fish with internal temperature targets you verify by probe

Compare two cooking methods on the same raw material and write a 300-word analysis of the differences

Calculate portion cost, food cost percentage, and selling price with VAT for five dishes using supplier prices

Design a three-course menu that balances season, texture, colour, and work flow, and justify each pairing in writing

Write two standardised recipes with exact weights, method steps, yield, and allergen declarations

Identify and quantify three waste points in a recipe and propose a concrete reduction measure for each

Draft a daily kitchen schedule (mise en place, service, close-down) with named responsibilities and time slots

Build a HACCP-based flow diagram for one dish from receiving to service, marking critical control points and limits

Set up and explain temperature logging routines for cold storage, hot holding, and cooling

List correct cleaning and disinfection sequence for surfaces, equipment, and hands, and describe when it applies

Compare three supplier quotes on price, delivery, quality, and terms, and recommend one with written reasoning

Perform a stocktake and calculate real consumption versus theoretical consumption for five key ingredients

Summarise the food-safety and labelling rules that apply to your menu, including allergen and date marking requirements

Describe the requirements for internal control, alcohol handling, and personal hygiene documentation relevant to a Norwegian kitchen

Write a four-step training plan for one station that a new employee could follow unsupervised

Practise giving structured feedback in three role-play scenarios (praise, correction, conflict) and note what you changed

Plan and lead a 15-minute pre-service briefing covering menu, allergens, and today's specials

Draft a shift plan that accounts for skill level, labour cost, and legal rest requirements

Map twelve raw ingredients to Norwegian seasons and adjust two dishes to use in-season produce

Design three dishes that use trim, offcuts, or surplus in a deliberate way and document the savings

Evaluate the sustainability profile of three protein sources on feed, transport, and yield, and argue a menu choice

Explain short-travel and certification schemes relevant to Norwegian sourcing and how to verify a supplier claim

Run a full timed mock exam under exam conditions and score it against the domain weighting

Rehearse weak areas identified in the mock with targeted exercises until errors drop

Cook and present a complete three-course menu within a set time limit while documenting hygiene and cost control

Summarise each of the nine domains in one page of your own key points and self-test from it