Culinary Arts IV
Kitchen Safety and Sanitation52Basic Knife Skills55Mise en Place51Basic Cooking Methods53Appetizer Preparation56Salad Preparation50Soup Preparation51Sauce Preparation52Meat Preparation53Vegetable Preparation54Pasta Preparation51Pastry Preparation50Cake Preparation54Cookie Preparation51Basic Nutrition59Menu Planning53
Culinary Arts II
Kitchen Safety and Sanitation50Kitchen Equipment and Tools56Basic Knife Skills56Mise en Place55Dry-Heat Cooking Methods51Moist-Heat Cooking Methods52Combination Cooking Methods54Basic Ingredients56Nutritional Considerations53Menu Planning Principles50Recipe Reading and Scaling51Food Presentation and Plating54Sauces and Emulsions53Advanced Knife Skills56Molecular Gastronomy54
Food Safety and Sanitation
Importance of Food Safety53Sources of Food Contamination53Foodborne Illnesses57Handwashing Procedures51Personal Hygiene Practices50Sanitation of Work Surfaces and Equipment53Safe Food Handling Practices51Food Storage Requirements54Food Preservation Methods54Pest Control Measures57Waste Management Practices55Sanitation Inspections and Regulations54
Culinary Arts I
History of Culinary Arts52Culinary Terminology53Kitchen Safety and Sanitation59Basic Knife Skills53Mise en Place53Cooking Methods52Sauces and Seasonings55Food Presentation50Basic Nutrition Principles54Dietary Restrictions and Allergies54Healthy Cooking Techniques51Kitchen Organization and Management51Menu Planning and Cost Control55Customer Service and Communication54
Baking and Pastry Arts
Introduction to Baking56Measuring and Scaling Ingredients58Mixing Methods50Yeast and Leavening Agents51Baking Equipment and Tools53Types of Bread58Bread Making Process55Troubleshooting Bread Problems53Specialty Breads49Types of Pastry Doughs56Pastry Making Techniques56Tarts and Pies58Cakes and Cupcakes53Chocolate Work58Sugar Work57Advanced Bread Making56Advanced Pastry Arts56
Restaurant Management
Overview of the Restaurant Industry42Types of Restaurants57Restaurant Management Roles and Responsibilities53Front of House Operations56Back of House Operations53Restaurant Safety and Sanitation50Marketing Strategies for Restaurants55Sales Techniques for Restaurants57Restaurant Revenue Management50Restaurant Budgeting and Forecasting50Restaurant Accounting Principles50Restaurant Payroll Management50Point-of-Sale (POS) Systems53Restaurant Management Software55Emerging Technologies in the Restaurant Industry45
Hospitality and Customer Service
Definition and Importance of Hospitality56Principles of Customer Service56Types of Hospitality Establishments52Verbal and Nonverbal Communication58Active Listening and Empathy53Conflict Resolution and De-escalation53Establishing Service Standards58Monitoring and Evaluating Service Quality51Continuous Improvement and Innovation50Ethical Responsibilities in Hospitality53Legal Considerations in Customer Service57Professional Conduct and Appearance45
Work Experience
Purpose and Benefits of Work Experience58Types of Work Experience Opportunities53Finding and Applying for Work Experience52Professional Conduct and Ethics54Safety and Sanitation Procedures50Communication and Teamwork54Core Culinary Techniques51Specialized Skills and Knowledge43Performance Evaluation and Feedback55Industry Trends and Career Pathways56Networking and Professional Development53Work Experience Culmination and Reflection57