Safety

• 2102 Personal Protective Equipment (PPE) – Covers essential gear for kitchen safety.
• 2103 Prevent Slips, Trips, and Falls – Identifies hazards and prevention techniques.
• 2104 Fire Safety – Teaches fire prevention and response methods.
• 2105 Knife Safety – Outlines safe handling and storage of knives.
• 2106 Handling Hot Items – Focuses on avoiding burns and scalds.
• 2107 Proper Use and Maintenance of Equipment – Ensures safe and efficient equipment use.
• 2108 Chemical Safety in the Kitchen – Reviews safe storage and use of cleaning chemicals.
• 2109 Ergonomics and Lifting in the Kitchen – Promotes safe movement and lifting techniques.
• 2110 First Aid in the Kitchen – Covers basic response to common kitchen injuries.
• 2111 Cooking Temperatures – Teaches safe internal cooking temperatures.
• 2123 Temperature Danger Zone – Defines the range where bacteria grow fastest.
• 2128 Cleaning vs. Sanitizing – Explains the difference and when to apply each.

Cooking

• 2201 Knife Skills Level 1 – Teaches basic cuts and knife handling techniques.
• 2202 Basic Cooking Techniques – Covers foundational cooking methods like boiling and sautéing.
• 2204 Following Standard Recipes – Ensures accuracy and consistency in cooking.
• 2205 Food and Nutrition – Introduces basic principles of balanced nutrition.
• 2206 Vegetable and Fruits 1 – Identifies, stores, and prepares common produce.
• 2207 Plant-Based Proteins – Covers tofu, legumes, and meat alternatives.
• 2208 Grains – Describes types, cooking methods, and storage of grains.
• 2209 Pasta Level 1 – Teaches basic pasta types and preparation.
• 2210 Fats and Oils – Reviews uses, smoke points, and storage.
• 2211 Herbs and Spices Level 1 – Introduces flavoring basics and storage methods.
• 2212 Dairy Products and Alternatives – Covers milk, cheese, and plant-based substitutes.
• 2213 Eggs – Teaches handling, storage, and basic egg cookery.
• 2214 Beef Level 1 – Introduces cuts, preparation, and cooking methods.
• 2215 Poultry Level 1 – Focuses on chicken and other poultry basics.
• 2216 Seafood Level 1 – Covers handling and basic seafood cookery.
• 2220 Basic Culinary Math and Recipes – Builds math skills for portioning and cost control.
• 2221 Basic Culinary Measurements – Teaches standard measurement tools and techniques.
• 2222 Measurement Conversions – Explains converting between metric and imperial units.

Business

• 2301 Food Service Industry Level 1 – Gives an overview of the restaurant industry.
• 2302 Teamwork and Communication – Covers essential kitchen collaboration skills.
• 2303 Basic Business Concepts – Introduces pricing, cost control, and profit basics.
• 2304 Resume Tips for Culinary Professionals – Helps staff present skills effectively to employers.