Hard Skills
IntermediateFood Safety and SanitationAdherence to protocols for cleaning, disinfecting, and handling food to prevent contamination and illness.
BeginnerBasic Knife SkillsProficiency in chopping, peeling, and slicing ingredients using appropriate kitchen tools safely and efficiently.
IntermediateHACCP ComplianceUnderstanding and applying Hazard Analysis Critical Control Point systems to monitor food temperature and storage.
IntermediateKitchen Equipment OperationSafe operation and routine cleaning of industrial dishwashers, fryers, ovens, and other machinery.