Study plan
A six-week written-to-practical plan
Convert written concepts into kitchen behaviour and repeated public-task practice.
Week 1: diagnose and map hygiene
Run a 60-minute written mock, classify weaknesses and inspect the practical safety routine.
Weeks 2–3: concepts plus core skills
Pair one written topic with one short knife, heat or seasoning drill each day.
60 items · 60 minCooking task60 in each stage
Weeks 4–5: rotate public tasks
Build task maps, cook to the limit and score finish and hygiene together.
Week 6: reproduce the exam flow
Run written timing and practical setup-to-submission, then compress recurring errors.