Foundations of Restaurant Management & Culinary Arts CSPS 1YR 1E 2010

Table of Contents

Table of Contents Level One

1. Welcome to the Restaurant and Foodservice Industry
2. Keeping Food Safe
3. Workplace Safety
4. Kitchen Essentials 1: Professionalism and Understanding Standard Recipes
5. Kitchen Essentials 2: Equipment and Techniques
6. Stocks, Sauces, and Soups
7. Communication
8. Management Essentials
9. Fruits and Vegetables
10. Serving Your Guests
11. Potatoes and Grains
12. Building a Successful Career in the Industry

Table of Contents Level Two

1. Breakfast Food and Sandwiches
2. Nutrition
3. Cost Control
4. Salads and Garnishes
5. Purchasing and Inventory
6. Meat, Poultry, and Seafood
7. Marketing
8. Desserts and Baked Goods
9. Sustainability in the Restaurant and Foodservice Industry
10. Global Cuisine 1: The Americas
11. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia