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
  
• Accident Reports
  
• Resume preparation
  
• Cover Letters
  
• Application Forms
  

Calculations - Basic

• Addition, subtraction, multiplication & division
  
• Common Fractions
  
• Decimal Fractions
  
• Percentages
  
• Standards of Measurement
  
• Fahrenheit to Celsius conversions
  

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

Bake Theory

• Flour Production & Applications
  
• Types of Shortening
  
• Sugar Commodities
  
• Eggs in Baking
  
• Dairy Products
  
• Use of Salts
  
• Leavening Agents
  
• Chocolate and Flavourings
  

Culinary Techniques - Basic

• Kitchen Tools - Identification, Storage & Handling
  
• Uniform Standards
  
• Proper Food Storage and Packaging
  
• Fire Procedures
  
• Stock Cookery
  
• Thickening Agents
  
• Soup Cookery
  
• Sauce Cookery
  
• Egg & Breakfast Cookery
  
• Short Order Cookery
  
• Vegetable, Pasta & Rice Cookery
  
• Fish & Shellfish Cookery
  
• Meat Entrees
  
• Salads
  

Techniques of Baking

• Pie Dough
  
• Piping Batters
  
• Quick Breads and Muffins
  
• Cream Desserts
  
• Icings
  
• Yeast Dough
  
• Choux Paste Products
  
• Pastries
  
• Cake Preparation
  

|Quantity Food Preparation

• Rules of Personal Hygiene and Sanitation
  
• Safety Regulations
  
• Large Kitchen Equipment Identification
  
• Stock, Soup and Sauce Cookery
  
• Poultry, Lamb, Pork, Beef, Fish Cookery
  
• Potato and Vegetable Cookery
  
• Salad Preparation
  

Dessert Preparation