Mise en place is a French culinary phrase which means "putting in place" or "everything in its place." It refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift The concept of Mise en place can & will be readily adapted to not only the science classroom, but to all the various disciplines of study that students will undergo as the develop from Kindergarten through the 8th grade. These include the various academic classes such as Reading, English, Mathematics, Social Studies, Religion, Art, Science, and of course, Engineering.
The practice of Mise en place will be applied to enhance the various
educational philosophies & practices:
Project Based Learning
Creative Thinking
Critical Thinking
Collaborative Learning
Communication
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