Students will be able to: display understanding of cooking terminology; read, follow, and convert recipes; establish mise en place; identify and distinguish knife types and related terminology; demonstrate knife sharpening skills and proper knife care; demonstrate basic knife cuts; use measuring devices; Identify kitchen equipment; use and sanitize equipment; display knowledge of cleaning and sanitizing methods; maintain principles of nationally recognized sanitation protocols (i.e., ServSafe®, CPFM, ACF); exhibit understanding of accidents and injuries; describe fire extinguishers and fire safety procedures; apply OSHA regulations; use and safely maintain hand tools; maintain safe kitchen and surroundings; prepare salads and dressings, soups, appetizers, entrees, and desserts; garnish and plate menu items; explain procedures for buffet preparation and maintenance; prepare sandwiches, spreads, and fillings; identify quality and grade of fruits and vegetables; fruit and vegetable preparation and cooking; identify and prepare potato dishes and pasta/grains/legumes; prepare and bake cookies, quick breads and cakes; prepare yeast dough products, icings, fillings, sauces, and toppings, pies, tarts, and pastries; prepare creams, custards, and mousse; identify and prepare soups; prepare and store stocks and glace; prepare mother (foundation) sauces; prepare roux and thickening agents; identify cuts of meat, poultry, fish, and seafood and prepare meat, poultry, fish, and seafood; determine proper degrees of doneness; identify and prepare breakfast food and dairy products; Iientify and prepare eggs; take physical inventory; apply HACCP policies and procedures; compare costs, weights, and prices; describe the basic food groups; make healthy food choices; describe healthy cooking techniques; describe sources of nutrients and their effects; display understanding of basic customer service principles; demonstrate appropriate table settings, service, and clearing calculation of guest check, including taxes and gratuity; demonstrate knowledge of dining room duties, including a POS system; understand menu items and ingredients; take and place guest orders; exhibit understanding of professional behavior, appearance, and interviewing skills; display knowledge of various job profiles and chain of command. Performance Component: Comprehensive Skills (18%), Prepare Chicken Florentine with Tomato Concassé (23%), Prepare Rice Pilaf (18%), Prepare Steamed Green Vegetables (18%), and Prepare Apple Crostata and Crème Anglaise (23%).