Hard Skills
EntryKnife SkillsThe ability to safely and precisely use various types of knives for chopping, slicing, and dicing ingredients according to culinary standards.
IntermediateFood Safety and SanitationKnowledge of health regulations, proper storage temperatures, and methods to prevent cross-contamination.
EntryMise en PlaceThe organizational practice of preparing and arranging all necessary ingredients and tools before cooking begins.
EntryBasic Cooking TechniquesFundamental methods of heat application including boiling, sautéing, steaming, and roasting.