CULINARY ARTS100 0000 KITCHEN HELPER
100 1011 The Importance of Customer Service
100 1012 The Manager’s Role in Customer Service
100 1021 The Importance of Food Safety
100 1022 Establishing Food safety System
100 1023 The Flow of Food
100 1024 A Clean and Sanitary Kitchen
100 1031 Introduction to Workplace Safety
100 1032 Preventing Fires and Burns
100 1033 Preventing Slips/Trips/Falls
100 1034 Lifting and Carrying Safely
100 1035 Preventing Cuts
100 1036 Safe Driving and first Aid
100 1037 Safety as an Ongoing Process
100 1041 Using Standardized Recipes
100 1042 Getting Ready to Cook
100 1043 Cooking Methods
100 1051 Receiving/Storage/Pre-preparation Equipment
100 1052 Cooking/Holding/Service Equipment
100 1053 Cleaning/Caring for Equipment
100 1061 The ABCs of Nutrition
100 1062 The role of Proteins/Vitamins/Minerals/Water
100 1063 Nutritional Guidelines
100 1064 Making Menus More Nutritious
100 1101 The Basics (Math)
100 1102 Weights/Measures
100 1103 Controlling Food costs
100 1104 Food Production
100 1105 Labor Cost Control

200 0000 PREP COOK
200 1071 Dairy Products
200 1072 The Versatile Egg
200 1073 Breakfast Foods
200 1074 Sandwiches
200 1091 Salads
200 1092 Dressings/Dips/Condiments
200 1093 The Art of Garnishing
200 1111 I.D. of Fruits
200 1112 I.D. of Vegetables
200 1113 Purchasing/Storing Fruits and Vegetables
200 1114 Cooking Fresh Fruit
200 1115 Cooking Vegetables

300 0000 DINING ROOM ASSISTANT
300 2041 Traditional Service Staff/Service Styles
300 2042 Service Tools/Utensils
300 2043 Serving the Meal
300 2044 Suggesting Items/Guiding Guests Through the Menu
300 2045 Handling Customer Complaints

400 0000 BAKER
400 2051 Bakery Products
400 2052 Yeast Breads
400 2053 Quick Breads/Cakes/Pastries/Pies/Cookies
400 2054 Chocolate
400 2055 Dessert Sauces/Creams/Fruit Desserts/Tortes

500 0000 STOREROOM CLERK
500 1121 Cost Planning
500 1122 Controlling Sales
500 1123 Inventory Control
500 1124 Focusing on the Menu
500 2071 What is Purchasing
500 2072 Standard Ordering Procedures
500 2073 Making Purchasing Decisions
500 2074 Receiving/Storing/Issuing

600 0000 COOK
600 2011 Creating the Modern Restaurant
600 2012 Cuisines or the World
600 2013 Food Service in the United States
600 2014 The Future of Food Service
600 2021 Selecting/Storing Potatoes/Grains
600 2022 Cooking Potatoes
600 2023 Cooking Legumes/Grains
600 2024 Cooking Pasta/Dumplings
600 2061 What is a Menu
600 2062 Designing/Analyzing the Menu
600 2063 What is Market
600 2064 Looking at the Market
600 2065 Making Sense of the Market Information
600 2066 Sales Promotions/Public Relations
600 2081 Purchasing/Storing/Preparing Meats
600 2082 Cooking Meats
600 2083 Charcuterrie/Garde-Manger
600 2101 Preparing Stocks
600 2102 Preparing Soups
600 2103 Preparing Sauces

700 0000 LODGING HOSPITALITY
700 2011 Understanding Tourism
700 2012 Why People Travel
700 2013 How People Travel
700 2014 Careers in Travel and Tourism
700 2015 The Retail Industry
700 2031 Understanding Lodging
700 2032 Organization of the Lodging Industry
700 2033 Career Opportunities in the Lodging Industry
700 2034 Property Management Systems/Room Rates
700 2091 The ABCs of Accounting
700 2092 the Income Statement
700 2093 The Balance Sheet

800 0000 SERVER
800 2121 Handling Customer Complaints
800 2122 Written Communications Skills
800 2123 Telephone Skills
800 2124 Effective Listening/Speaking
800 2125 Communicating Promotional Information

999 0000 CAREER PREPARATION
999 0011 Working in the Hospitality Industry
999 0012 Career Opportunities
999 0013 Starting Your Career
999 0014 Preparing Your Portfolio and Resume
999 0015 Completing Application Forms
999 0016 The Job Interview
999 0017 Working on the Job
999 1081 Learning to Work together
999 1082 Interviewing and Orientation
999 1083 Training and Evaluation