Hard Skills
IntermediateCold Food PreparationThe specialized skill of preparing cold dishes including salads, dressings, cold appetizers, and charcuterie.
ExpertFood Safety and SanitationAdhering to health regulations and maintaining strict hygiene standards to prevent foodborne illness.
AdvancedArtistic Plating and PresentationThe ability to arrange food aesthetically to enhance visual appeal and perceived value.
IntermediateInventory ManagementMonitoring and managing stock levels of perishables and cold ingredients to minimize waste.
ExpertCharcuterie and ButcheryTechnical skill in curing meats and preparing terrines, pates, and galantines.