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- ORIENTATION & PREPARING FOR A SUCCESSFUL CAREER
- PREPARING AND SERVING SAFE FOOD
- PREVENTING ACCIDENTS AND INJURIES
- KITCHEN BASICS
- FOODSERVICE EQUIPMENT
- NUTRITION
- BREAKFAST FOODS AND SANDWICHES
- WORKING WITH PEOPLE
- SALADS AND GARNISHES
- BUSINESS MATH/CASHIERING
- FRUITS AND VEGETABLES
- CONTROLLING FOODSERVICE COSTS
- THE LODGING INDUSTRY
- TOURISM AND THE RETAIL INDUSTRY
- THE HISTORY OF FOODSERVICE
- POTATOES AND GRAINS
- THE ART OF SERVICE
- DESSERTS AND BAKED GOODS
- MARKETING AND THE MENU
- PURCHASING AND INVENTORY CONTROL
- MEAT, POULTRY, AND SEAFOOD
- STANDARD ACCOUNTING PRACTICES
- STOCKS, SOUPS AND SAUCES
- COMMUNICATING WITH CUSTOMERS
- DINING ROOM MANAGEMENT
- BACK OF THE HOUSE MANAGEMENT
- BANQUET SERVICE
- SERVSAFE (SANITATION CERTIFICATION)
- ENTREPRENEURSHIP
- FIELD EXPERIENCE/OJT
