1100 – Food Safety

• 1101 – Introduction to Food Safety: Importance of keeping food safe and preventing illness.
• 1102 – Types of Food Contaminants: Biological, chemical, and physical hazards in food.
• 1103 – Personal Hygiene: Clean habits to prevent contaminating food while working.
• 1104 – Safe Food Temperatures: Correct temperatures for cooking, holding, and storing food.
• 1105 – Food Chain Safety: Keeping food safe from farm to table across the supply chain.
• 1106 – Safe Food Storage: How to store food properly to prevent spoilage and contamination.
• 1107 – Safe Food Preparation: Preventing cross-contamination and using safe prep techniques.
• 1108 – Safe Food Service and Delivery: Serving and transporting food without introducing risk.
• 1109 – Food Safety Management: Systems and records that ensure ongoing food safety compliance.
• 1110 – Pest Management: Keeping pests out of kitchens and food storage areas.
• 1111 – Cleaning and Sanitizing: Daily cleaning and sanitizing of tools, surfaces, and spaces.
• 1112 – Types of Cleaning Agents: Choosing and using the right cleaners and sanitizers.
• 1113 – Dish Washing and Storage: Proper washing, drying, and storing of dishes and utensils.
• 1114 – Disinfecting Raw Food: Washing and treating raw produce and other ingredients.

1200 – Kitchen Tools and Setup

• 1201 – Basic Kitchen Tools: Common hand tools used for prepping and cooking food.
• 1202 – Cookware and Bakeware: Pans, trays, and containers used for cooking and baking.
• 1203 – Appliances: Use and care of mixers, ovens, blenders, and other kitchen machines.
• 1204 – Specialty Tools: Unique tools used for advanced or specific kitchen tasks.
• 1205 – Storage and Organization: Keeping a clean, organized kitchen with labeled storage.
• 1206 – Mise en Place: Organizing and preparing all ingredients before cooking begins.

1300 – Kitchen Operations and Culture

• 1301 – Understanding Kitchen Hierarchy: Roles and responsibilities in a professional kitchen.
• 1302 – Professional Kitchen Etiquette: Respectful behavior, communication, and teamwork in the kitchen.