Professional cooking

The food-service industry

Sanitation and safety

Tools and equipment

Basic principles of cooking and food science

Menus, recipes, and cost management

Nutrition

Mise en place

Stocks and sauces

Soups

Understanding meats and game

Cooking meats and game

Understanding poultry and game birds

Cooking poultry and game birds

Understanding fish and shellfish

Cooking fish and shellfish

Understanding vegetables

Cooking vegetables

Potatoes

Legumes, grains, pasta, and other starches

Cooking for vegetarian diets

Salad dressings and salads

Sandwiches

Hors d'oeuvres

Breakfast preparation

Dairy and beverages

Sausages and cured foods

Pt́š, terrines, and other cold foods

Food presentation and garnish

Bakeshop production: basic principles and ingredients

Yeast products

Quick breads

Cakes and icings

Cookies

Pies and pastries

Creams, custards, puddings, frozen desserts, and sauces.