| Describe the organization, sections, hierarchy, roles, and responsibilities within a professional kitchen setting. |
| Recognize various kitchen tools and equipment and demonstrate safe and efficient use in food preparation. |
| Explain the concepts of cutting methods and apply them with precision and consistency in practical applications. |
| Define conduction, convection, and radiation, and relate them to appropriate cooking techniques. |
| Demonstrate foundational cooking techniques to prepare a variety of dishes using professional standards. |
| Understand the concepts behind stocks and prepare basic white and brown stocks using classical methods. |
| Identify and apply flavoring elements, basic thickeners, and other binding agents in cooking preparations. |
| Prepare foundational sauces and create derivative sauces using reductions, glazes, and complementary techniques. |
| Combine theoretical concepts and hands-on applications to create balanced and well-prepared culinary products. |