- Knowledge of Nutrition (2 hours)
- Knife Skills (6 hours)
- Cooking Methods (6 hours)
- Professionalism (1 hours)
- Professional Kitchen Equipment (2 hours)
- Baking & Pastry (4 hours)
- Basic Garde Manger/Pantry (4 hours)
- Front of the House Service (1 hours)
- Menu Planning, Purchasing, Cost Control, Math Skills, Receiving and Storage, Standardized Recipes, and Inventory (4 hours)
- Regional and International cuisines (4 hours)
- Demonstrating (2 hours)
- Butchery (4 hours)
Total 40 hours
