Hard Skills
FoundationalFood Safety and SanitationAdherence to health regulations and procedures to prevent foodborne illness and maintain a sterile environment.
IntermediateKnife SkillsThe ability to use kitchen knives safely and efficiently for various cutting techniques like dicing, julienning, and mincing.
FoundationalMise en PlaceThe practice of preparing and organizing all ingredients and equipment before beginning actual cooking service.
IntermediateKitchen Equipment OperationCompetency in using and maintaining commercial kitchen appliances such as ovens, fryers, and industrial mixers.