 Essential Courses:
 History of Cooking
Food safety
Hygiene and Sanitation
Culinary Terminology
Equipment and Utensils
Cost control
Storage and Care of Materials
Principles of Mise en Place
Food Preparation Methods
Professional ethics
Food Commodities:
Hot and Cold Snacks
Potato dishes
Sweets and Desserts
Bread
Pasta and Farinaceous
Fats and Oils
Fish, Shellfish and Crustaceans
Meats, Poultry, Game and Game Birds
Cold Kitchen
Dried fruit, Pulses and Nuts
Fruits and Vegetables
Pastry Products
Dairy products
Practical Application:
Pasta and Farinaceous
Knife Skills
Classical and International Cuisine
Eggs and Breakfast
Vegetable cuts
Speciality Dishes
Stocks, Soups and Sauces
Kitchen Management:
Basic Business principles
Budgeting, Costing and Control
Kitchen Maintenance and Design
Menu Planning
Projects and Assignments:
Wine Course
Menu Planning and Costing
Maintaining a Vegetable and Herb Garden
Industry Visits and Experience
Buffet Planning, Presentation and Costing
Food and Beverage Service:
Professional Table Settings
Bar Service
Wine and beverage Service skills
Food Service skills
Billing Procedures and Reservations
Customer Liaison
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