Sanitation, Safety and Equipment

• Interpretation of Terms
  
• Personal Hygiene
  
• Food Contamination
  
• Safe Food Handling
  
• Construction Standards
  
• Maintenance Standards
  
• Sanitation Codes
  
• The Health Protection and Promotion Act
  
• Food Poison Prevention
  
• Dishwashing
  

Basic Nutrition

• Major nutrient identification
  
• Energy sources
  
• Lipids
  
• Proteins and Vegetarian Diets
  
• Carbohydrate and Dietary Fibre
  
• Vitamins, Processing & Additives
  
• Mineral Elements
  
• Water - Sources, value & quality
  
• Developing Food Patterns
  

Communications - Basic

• Basic Business Communications
  
• Preparing a Quotation
  
• Thank you letters
  
• Follow-up Reports
  

Kitchen Management

• Hospitality /Tourism Perspectives and Organizations
  
• Orientation, Training and Career Planning
  
• Menu Planning and Basic Marketing
  
• Table Service
  
• Basic Kitchen Calculations
  
• Basic Purchasing
  

Kitchen Organization, Maintenance and Security

Food Theory - Basic

• Major cooking methods
  
• Vegetable cuts and Flavouring Agents
  
• Stock and Soup Cookery
  
• Sauce Cookery
  
• Breakfast and Short Order Cookery
  
• Vegetable and Pasta & Rice Cookery
  

Culinary Techniques - Basic

• Kitchen Tools - Identification, Storage & Handling
  
• Uniform Standards
  
• Proper Food Storage and Packaging
  
• Fire Procedures
  

Quantity Food Preparation

• Rules of Personal Hygiene and Sanitation
  
• Safety Regulations
  
• Packaging
  
• Kitchen Layout
  
• Chef inventory
  
• Travel and Transport of Goods
  

MasterCook Software

• Menu Planning and Design
  
• Using the Functions
  
• Shopping
  
• Costing
  
• Saving and File Management
  

Calculations - Basic

• Addition, subtraction, multiplication & division
  
• Common Fractions
  
• Decimal Fractions
  
• Percentages
  
• Standards of Measurement
  

Fahrenheit to Celsius conversions