1. Be able to identify what a foodborne illness is
2. Understand the difference between a foodborne illness and a foodborne illness outbreak
3. Understand how foodborne illnesses occur
4. Identify the risks and costs to an establishment
5. Identify their role as a food service worker
6. Identify the 3 types of contaminants
7. Identify how food becomes unsafe
8. Define time-temperature abuse
9. Define cross-contamination
10. Describe poor personal hygiene
11. Identify the high-risk populations
12. Identify and define FAT TOM (Food, Acidity, Time, Temperature, Oxygen and Moisture.) A mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.

1. Define what a pathogen is
2. Define what a bacteria is
3. Identify what spores are
4. Identify the leading types of bacterial foodborne illnesses and the related time-temperature control foods to prevent the growth of microorganisms and the production of toxins.

1. Identify and define a chemical and a physical contaminant
2. Identify means to prevent these types of contamination
3. Define a food allergen
4. Define the symptoms associated with an allergic reaction
5. Identify the Big Eight in allergies
6. Identify how to prevent allergic reactions

1. Identify how food becomes contaminated by food-service workers
2. Identify acceptable jewelry
3. Define the proper handwashing techniques
4. Define when hand sanitizer can be used
5. Identify when bare-hand-contact is acceptable
6. Identify when and how to use single use gloves
7. Proper work attire, and personal cleanliness

1. Identify the various types of thermometers & how to calibrate them
2. Identify means to avoid time and temperature abuse
3. Identify purchasing and receiving considerations
4. Identify general inspection guidelines: temperature, packaging, documents & stamps, and food quality signs

1. Identify proper labeling
2. Define First In, First Out (FIFO)
3. Identify the proper conditions for dry storage
4. Identify the proper order of food storage
5. Identify how to store the following items: meat, poultry, fish, shellfish, eggs, milk; fresh produce, Reduced Oxygen Packaging (ROP) foods, Ultra-high temperature processing (UHT) foods, canned goods and dry foods.

1. Identify the basic concepts of setting up a prep area
2. Identify the appropriate methods to thaw foods
3. Define the minimal internal cooking temperatures of various foods
4. Identify proper partial cooking during the prepping process
5. Identify the two-step cooling method
6. Identify the various methods for cooling foods
7. Identify the various methods for reheating foods

1. Identify hot and cold holding for foods
2. Identify methods to keep safe a self-service area, an off-site service area, and or a catering event/mobile units

1. Identify how to design a safe operation
2. Identify potable vs. non-potable water

1. Identify the various types of sanitizer used in a professional setting
2. Identify the parts per million (PPM) for quaternary ammonium, iodine and chlorine sanitizers
3. Identify how to set up a three-compartment sink
4. Identify the proper storage of various goods.

1. Identify how to control an infestation
2. Identify how to prepare a property for a pest control
3. Identify signs of an infestation

1. Certification Exam

1. Identify the basic positions in a classical brigade

1. Demonstrate proper usage of basic equipment
2. Demonstrate proper usage of hand tools

1. Demonstrate proper grip/use of knife, steel, and whetstone
2. Demonstrate knife safety at all times, while in the kitchen
3. Demonstrate knowledge and usage of the proper knife for each task, as applicable
4. Demonstrate a knowledge of the classical cuts: - brunoise  - bâtonnet  - macédoine  - tournée  - paysanne  - chiffonade - oblique  - suprême

1. Demonstrate knowledge of how to halve a given recipe
2. Demonstrate how to measure a liquid item
3. Demonstrate how to measure an item by weight

1. Demonstrate the production of any one (1) of the four (4) basic stock types
2. Demonstrate the production of flavor aid (bouquet garni or sachet)
3. Demonstrate a knowledge of mirepoix

1. Demonstrate a knowledge of the various types of soup: clear/broth, cream, puree, vegetable, cold, bisque and chowder
2. Demonstrate the production of a soup of choice
3. Demonstrate production of a consommé
4. Demonstrate a knowledge of the three types of roux: - white roux - blond roux - brown roux
5. Demonstrate knowledge of a liaison
6. Demonstrate a knowledge of the use of cornstarch and/or arrowroot
7. Demonstrate a knowledge of an herb and a spice, and the differences

1. Demonstrate production of all Classical sauces: - Béchamel - Velouté - Hollandaise - Tomato - Espagnole
2. Demonstrate concept of derivative sauces
3. Demonstrate the production of mayonnaise
4. Demonstrate a knowledge of monte au beurre

1. Demonstrate the fabrication of a whole chicken into 8 smaller cuts: 2 breasts – 1 supreme, 1 airline 2 wings 2 Frenched legs 2 thighs w. oyster meat attached 1 carcass w. little to no meat remaining
2. Remove the silver skin from a piece of meat
3. Demonstrate the production of a scallopine cut
4. Truss a whole chicken
5. Demonstrate the production of a medium rare piece of grilled meat
6. Demonstrate the production of a medium piece of seared meat
7. Demonstrate the production of a well-done piece of meat
8. Demonstrate knowledge of how to clean the beard off shellfish
9. Demonstrate knowledge how to devein shrimp
10. Demonstrate a knowledge between: shellfish, cephalopods, and crustaceans
11. Demonstrate how to fabricate and portion a round fish
12. Demonstrate how to fabricate and portion a flat fish
13. Demonstrate a knowledge of the best cuts of meat for each of the following cooking methods: Broiling Grilling Stewing Braising Roasting Sautéing
14. Demonstrate production of clarified butter
15. Demonstrate a knowledge of smoke point in fats
16. Demonstrate the production of a steamed item of choice
17. Demonstrate the production of a fish (any cut)
18. Demonstrate how to cook 5 oz. of dried pasta
19. Demonstrate a knowledge of meat, vegetable & starch cookery: - Broiling - Grilling - Stewing - Braising - Roasting - Sautéing
20. Demonstrate the concepts of a balanced plate
21. Demonstrate the production of hot sandwiches: Club Sandwich Grilled meat and cheese sandwich
22. Demonstrate proper carving of meat and poultry
23. Demonstrate the production and pan-frying of a breaded item using the standard breading procedure
24. Demonstrate the production and deep-frying of a battered item
25. Demonstrate the production of a shallow-poached item and a pan sauce from the poaching liquid

1. Demonstrate proper handling of eggs
2. Prepare the various types of eggs (2ea eggs): - 2 ea. over easy - 2 ea. over medium - 2 ea. over hard   - 2 ea. Sunnyside up - 2 ea. scrambled eggs - 2 ea. poached eggs - 2 ea. Hard cooked eggs - 2 ea. egg omelet w. filling of choice - 2 ea. Eggs Benedict
3. Demonstrate production of breakfast potatoes
4. Demonstrate knowledge of pancake batter
5. Demonstrate production of cooked bacon and sausage
6. Demonstrate the production of French Toast

1. Demonstrate a knowledge of gluten
2. Demonstrate production of a yeasted product
3. Demonstrate the production of a non-yeast leavened product
4. Demonstrate a knowledge of proper filling and usage of a piping bag

1. Demonstrate knowledge to safely perform the necessary tasks in a professional kitchen

1. Demonstrate knowledge of a basic vinaigrette
2. Demonstrate knowledge of pate brisée
3. Demonstrate a knowledge of basic hot and cold sandwich cookery
4. Demonstrate the proper preparation and production of fruit and vegetables
5. Demonstrate the proper use of a slicing machine to slice deli meat and cheese

1.1 Demonstrate consistent sanitation practices, as outlined in the ServSafe standards 1.2 Demonstrate sanitary station set up, with: - sanitation bucket/solution - proper cutting board set up 1.3 Demonstrate proper use and calibration of an instant-read thermometer 1.4 Demonstrate a knowledge of 3-compartment sink set up 1.5 Demonstrate a knowledge of proper receiving and storage procedures, and food labeling 1.6 Demonstrate proper cleaning and sanitizing of surfaces 1.7 Demonstrate proper cleaning procedures for work station and equipment used in the station 1.8 Demonstrate knowledge of the location of fire suppression equipment and knowledge of its proper use 1.9 Identify the location of the MSDS book