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It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients

That’s direct from Wikipedia and, yes, mis-en-place is taught in culinary schools.

You can certainly use it at home or even apply the principles outside of cooking.

However, I learned to cook in junior high home economics class and “mis-en-place” was not taught. I didn’t learn the term or its meaning until much later after adopting cooking as a hobby.

Unless a home cook has a strong interest in cooking as a hobby there’s lots of terms and techniques they wouldn’t likely know or apply. Think things like an aebleskiver or tamagotchi tamagoyaki pan.

Edit: autocorrect

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It’s beautiful

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Mis-en-place format makes sense if you’re a professional or have adopted professional methods.

However, a lot of home cooks/bakers don’t prep everything first and instead grab as they go or “chunk” the recipe steps like in the image.

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