Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.

Demonstrate professional skills for a variety of cooking methods including roasting, broiling, smoking, grilling, sautėing, pan-frying, deep-frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.

Demonstrate professional skills in the safe handling of knives, tools, and equipment.

Apply management and planning skills and processes to organize tasks and responsibilities