Core Module:
Lead diversity and inclusion
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetizers and salads
Prepare stocks, sauces, and soups
Prepare vegetable, fruit, eggs, and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries, and bread
Work effectively as a cook
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Elective Module:
Report on Financial Activity
Design and produce business documents
Work effectively with others
Source and use information on the hospitality industry
Provide service to customers
Prepare and monitor budgets
Identify hazards, assess and control safety risks