- Meat and seafood preparation.
- Food safety and sanitation.
- Baking and pastry arts.
- Wine and beverage service.
- Restaurant management.
- Basic kitchen skills like knife handling
- Professional kitchen equipment use and care procedures
- Basic cooking techniques and food production methods
- Fundamental theory of major world cuisine
- Preparing classical interpretations of popular restaurant dishes
- High-volume production cooking methods
- Personal hygiene and sanitary kitchen practices
- Food plating
- Buffet operations
- Line cook
- Chef’s assistant
- Food-prep staffer
- Short order cook
- Fast-food worker
- Institutional cook
- Station cook
- Buffet attendant
- Catering expeditor
- Kitchen apprentice
- Receiving assistant