Utilize basic and advanced cooking, baking, and pastry techniques, terminology, methods,
mise en place, sanitation, and safety.
Produce basic and advanced baking and pastry items, including cookies, breads, custards,
quick breads, rolled-in doughs, pies, meringues, pâte à choux, cakes, cake decoration,
fillings, dessert sauces, and petit fours.
Produce basic pantry items, including salads, sandwiches, forcemeats, hors d'oeuvres,
appetizers, sauces and dressings, cold soups, savory mousse, and display platters.
Produce basic and advanced cooking items, including knife cuts, stocks, sauces, poultry
fabrication, fish fabrication, breakfast items, meat fabrication, advanced sauces,
potatoes, starches, as well as restaurant-quality entrees, salads, appetizers, and
soups.
