• Computer literacy & research
  • Environmental sustainability
  • Nutrition & healthier food preparation & cooking
  • Theory of food production facility and equipment management
  • Introduction to operational cost control
  • Introduction to menu planning & recipe costing
  • The theory, practice to prepare, cook and finish dishes: Vegetables, stocks, soups and sauces, pasta, rice & grains, meat and poultry, fish and seafood, charcuterie and preserving, eggs, fruit, pastries and hot and cold desserts.