1. Understand the course objectives
2. Know what materials are needed
3. Understand the importance of regular attendance, timely homework preparation, class participation, and asking questions when in doubt

1. Be able to identify what a foodborne illness is
2. Understand the difference between a foodborne illness and a foodborne illness outbreak
3. Understand how foodborne illnesses occur
4. Identify the risks and costs to an establishment
5. Identify their role as a food service worker
6. Identify the 3 types of contaminants
7. Identify how food becomes unsafe
8. Define time-temperature abuse
9. Define cross-contamination
10. Describe poor personal hygiene
11. Identify the high-risk populations
12. Identify and define FAT TOM (Food, Acidity, Time, Temperature, Oxygen and Moisture.)  A mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.

1. Define what a pathogen is
2. Define what a bacteria is
3. Identify what spores are
4. Identify the leading types of bacterial foodborne illnesses and the related time-temperature control foods to prevent the growth of microorganisms and the production of toxins.
5. Define what biological toxins are
6. Identify the leading types of biological toxins and the related foods and ingredients

1. Identify and define a chemical and a physical contaminant
2. Identify means to prevent these types of contamination
3. Define a food allergen
4. Define the symptoms associated with an allergic reaction
5. Identify the Big Eight in allergies
6. Identify how to prevent allergic reactions

1. Identify how food becomes contaminated by foodservice workers
2. Identify acceptable jewelry
3. Define the proper handwashing techniques
4. Define when hand sanitizer can be used
5. Identify when bare-hand-contact is acceptable
6. Identify when and how to use single use gloves
7. Proper work attire, and personal cleanliness

1. Identify the various types of thermometers & how to calibrate them
2. Identify means to avoid time and temperature abuse
3. Identify purchasing and receiving considerations
4. Identify general inspection guidelines: temperature, packaging, documents & stamps, and food quality signs

1. Identify proper labeling
2. Define First In, First Out (FIFO)
3. Identify the proper conditions for dry storage
4. Identify the proper order of food storage
5. Identify how to store the following items: meat, poultry, fish, shellfish, eggs, milk; fresh produce, Reduced Oxygen Packaging (ROP) foods, Ultra-high temperature processing (UHT) foods, canned goods and dry foods.

1. Identify the basic concepts of setting up a prep area
2. Identify the appropriate methods to thaw foods
3. Define the minimal internal cooking temperatures of various foods
4. Identify proper partial cooking during the prepping process
5. Identify the two-step cooling method
6. Identify the various methods for cooling foods
7. Identify the various methods for reheating foods

1. Identify hot and cold holding for foods
2. Identify methods to keep safe a self-service area, an off-site service area, and or a catering event/mobile units

1. Identify how to design a safe operation
2. Identify potable vs. non-potable water

1. Identify the various types of sanitizer used in a professional setting
2. Identify the parts per million (PPM) for quaternary ammonium, iodine and chlorine sanitizers
3. Identify how to set up a three-compartment sink
4. Identify the proper storage of various goods.

1. Identify how to control an infestation
2. Identify how to prepare a property for a pest control
3. Identify signs of an infestation

1. Certification Exam

The following is a Topical outline of the course objectives and competencies, broken into sections, based on major topics of learning. Within each section the corresponding page(s) is/are listed when applicable, referencing supporting materials as listed in The Professional Chef textbook. At times, the pages listed are recipes, to be completed in lab classes to reinforce the concepts, techniques and competencies as outlined below.

1. Discuss the founders of the culinary industry
2. Identify the basic positions in a classical brigade (p. 9)

1. Identify the various types of equipment found in a professional kitchen: mixers, steam kettles, broilers, types of ovens (convection & convention), steamers, slicers, warmers, proof box, hotel pans, bain maries, etc. (p. 54)
2. Identify the various hand tools used in a kitchen: spatula, fish spatula, tongs, rubber spatula, bench scraper, pastry bags, etc. (p. 52)
3. Identify the various knives used in a kitchen: chef knife, serrated knife, paring knife, fillet knife, slicer (p. 46)

1. Identify the various types of sharpening tools, vs honing tools, and understand the basic concepts of knife sharpening (p. 48)
2. Identify the principles of choosing the right knife for the designated task (p. 47)
3. Identify the parts of a knife (p. 44)
4. Identify knife safety when working and moving through a kitchen (p. 44)
5. Identify and demonstrate the proper cutting form (i.e. guide hand & grip) (p. 619 & demonstration)
6. Identify the measurements of all classical cuts: brunoise, bâttonet, julienne, macédoine, tournée, paysanne, oblique, chiffonade, rondelle, suprême, etc. (p. 622)
7. Demonstrate how to concasse a tomato
8. Properly and accurately cut all the classical cuts via various mediums

1. Perform basic fraction equations for converting recipe quantities
2. Multiply and divide fractions for converting recipe quantities
3. Identify the basics of measurements (i.e. ounces, grams, pounds)
4. Identify the basic differences between dry and liquid measures
5. Accurately measure items in both liquid and dry form
6. Properly read a recipe
7. Perform basic recipe conversions for both savory and baking recipes
8. Convert liquid measures
9. Identify the differences in metric vs. imperial measurements and measuring
10. Perform basic portion costing

1. Identify the general guidelines for stocks (p. 261 & p. 262)
2. Identify the various types of stocks: white (p. 263), brown (p. 263), vegetable (p. 265), fish (p. 264) stocks and court bouillon (p. 265)
3. Identify the various ingredients & ratios of ingredients involved in stock making (p. 256): bones, water, mirepoix (p. 242), flavorings (bouquet/sachet), acids (p. 254)
4. Identify and demonstrate the importance of the following and make: a bouquet garni (p. 240) and sachet (p. 240)
5. Properly brown bones for applicable stocks (demonstration)
6. Properly make each type of stock: white (p. 263), brown (p. 263), vegetable (p. 265), and fish (p. 264) stocks

1. Identify the general guidelines for soup cookery (p. 330)
2. Identify the various types of soups: clear (p. 302 & p. 311), cream (p. 315), vegetable (p. 357), cold (p. 347), puree (p. 321), bisque (p. 325), chowder (p. 320)
3. Identify the various ingredients in a soup: base, stock, flavorings, thickeners, proteins
4. Identify when to use a premade soup base (dry vs. paste)
5. Identify and make the various types of roux (p. 246): white, blond, and brown
6. Identify how to make a slurry (p. 247), and a liaison (p. 249)
7. Identify how and when to use beurre manie (p. 1168)
8. Identify the difference between an herb and a spice (p. 129, p. 178 & p. 222)
9. Identify, demonstrate the importance of the following and make: a bouquet garni, sachet (p. 240), mirepoix (p. 242), and a dry seasoning mix (p. 222, p. 225 & p. 227)
10. Identify and understand the different types of liquid flavorings: liquid smoke, Worcestershire sauce, tabasco, lemon juice, wine, etc.
11. Make the following types of soups: consommé w. choice of garnish (p. 306 & p. 310), French onion soup (p. 335), Split Pea Soup (p. 345), Shrimp Bisque (p. 347), and New England Clam Chowder (p. 340), Cream of Tomato Soup (p. 339), Purée of Winter Vegetable Soup (handout), Minestrone (p. 357), Vichyssoise (p. 347), Chicken Waterzooi (p. 249-250, and handout)

1. Identify the function of a sauce (p. 291), and define the five (5) classical sauces: Béchamel (p. 274), Espagnole (p. 268), Tomato (p. 280), Hollandaise (p. 283), and Velouté (p. 274)
2. Properly make the five (5) classical sauces: Béchamel (p. 295), Espagnole (p. 294), Tomato (p. 295), Hollandaise (p. 298), and Velouté (p. 294)
3. Identify the concept of derivative sauces (p. 272, p. 278, p. 279 & p. 287)
4. Properly prepare the following derivative sauces (p. 272): Mornay (p. 279), Allemande (p. 278), Bordelaise (p. 272), Creole (p. 246), Béarnaise (p. 297)
5. Properly prepare Macaroni & Cheese, from the derivative sauce Mornay
6. Properly prepare sauces that fall into the “other” category: au jus (p. 433), pan-gravies (p. 433), and beurre blanc (p. 288 & p. 298), coulis (p. 296 & p. 299), mayonnaise (p. 903), demi-glace (p. 268)
7. Identify the principles of monte au beurre (p. 1177)
8. Properly prepare: Glazed Tournée Carrots (p. 685)

1. Identify the primary cuts of meats (p. 72, p. 76, p. 80, p. 82, p. 87, p. 93 & p. 97)
2. Identify the secondary cuts of meats (p. 72, p. 76, p. 80, p. 82, p. 87, p. 93 & p. 97)
3. Identify the various types/classes of meats & poultry: poultry (capon, broiler, fryer, roasting hen, duck, goose, quail, turkey), beef (ground), pork (sausages), fish (flat and round fish)
4. Identify the fat, and the silver skin on meats (p. 376)
5. Properly fabricate a whole chicken (p. 393)
6. Prepare a trussed poultry item (p. 396)
7. Demonstrate a Frenched dressing, on a poultry item (p. 394)
8. Identify and cook the various types of “doneness” in meats (black & blue rare, rare, medium rare, medium, medium well, well) (p. 366)
9. Demonstrate a proper knowledge of cooking and holding temperatures and the internal temperatures of different doneness (p. 367)
10. Identify the concept of “carry over cooking,” and “resting” meats
11. Identify the various types of seafood & their proper cleaning and fabrication processes: fish (p. 100, p. 103 & p. 111), cephalopods (p. 421), crustaceans (p. 416 & p. 419), and shellfish (p. 117 & p. 119)
12. Identify and select marinades and seasonings best for broiling
13. Identify and select fats best for broiling
14. Discuss the smoke point of various fats (p. 30 & p. 232)
15. Identify and select sauces for broiled items
16. Prepare compound butters and maître d’hôtel butter (p. 300)
17. Prepare marinades (p. 363), rubs (p. 362) and basting mixes
18. Demonstrate a knowledge of proper carving of roasted meats (p. 435)
19. Discuss buffet carving techniques and set up (p. 435)
20. Discuss the concept of basting (p. 429)
21. Properly prep a variety of foods to be grilled (vegetable, meat, marinated meat)
22. Properly grill a chicken breast with grill markings (p. 660)
23. Identify flare up, and how to prevent it during the grilling process
24. Properly prepare the following recipes: Duxelles (p. 482), Grilled Vegetables with marinade of choice (p. 363), Broiled Chicken Breast (p. 658), Gratin Dauphinoise (p. 739), Grilled Steak with Bordelaise Sauce (handout)
25. Identify the principles of stewing (p. 577) & braising (p. 679)
26. Properly prepare the following recipes: Braised Red Cabbage (p. 711), Osso Buco Milanese (p. 600), Kalbi Jim (p. 582), Braised Collard Greens (p. 710), Coq au Vin (handout), Crispy Tangerine-flavored Pork with Sweet garlic sauce (p. 524)
27. Identify the principles of roasting (p. 663)
28. Properly prepare Duchesse Potatoes (p. 721), Roasted Seasonal Vegetable (p. 680), Potatoes en Casserole (p. 726), Roasted Chicken with pan gravy (p. 482)
29. Discuss the principles of sautéing (high heat, low fat, constant movement) (p. 665)
30. Discuss the best fats to be used in sautéing (p. 232)
31. Discuss and make clarified butter (p. 251)
32. Properly prepare: Chicken Provençal (p. 501), Chicken Picatta (p. 519), Ratatouille (p. 708), Sautéed Steak w. Herb Crust (p. 445), Sautéed Arugula (p. 702), Steak au Poivre (handout), Boneless Chicken Fricassee with Sauce Supreme (p. 612, p.294)
33. Identify the principles of deep frying (p. 674) vs. pan frying (p. 671)
34. Properly produce the following batters: tempura (p. 523) and beer batters
35. Identify and set-up a proper breading station (p. 365)
36. Properly prepare Fried Chicken (p.516), Deep Fried Onions (p. 581), Lyonnaise Potatoes (p. 739), Samosas (p. 970), Vegetable Fritters (p. 707), Pan Fried Chicken Breast (p. 493), Flounder Meuniere (p. 493 & handout)
37. Identify the principles of poaching (p. 546), and boiling
38. Properly poach the following: Chicken Breast with Tarragon Sauce (p. 563), Poached Salmon Fillet (p. 546), pan-steamed green beans (p. 684), Gnocchi Piedmontese (p. 832), Spätzle (p. 834), Whipped Potatoes (p. 734), Poached Chilled Salmon Fillet (p. 546-547)
39. Identify the principles of steaming (p. 651)
40. Properly steam the following: Steamed broccoli florets (p. 681), Ho-Lam Rice (p. 785), Steamed Rice & Rice Pilaf (p. 760 & p. 763), Steamed Brussels Sprouts (p. 651-653)
41. Identify the principles of plating for entrees, etc.
42. Identify the proper portion sizes
43. Identify and select all the materials for hot sandwiches (breads, meats, cheeses & spreads)
44. Identify the proper method to cook pasta (p. 212) including the term “al dente” (p. 815)
45. Properly prepare Pasta alla Carbonara (p. 821)
46. Identify the guidelines for vegetable cookery (p. 680)
47. Discuss and prepare a basic vinaigrette (p. 880)
48. Discuss and prepare en papillote cooking (p. 537)
49. Discuss and prepare Risotto w. Peas (p. 783)

1. Identify the various sizes and types of eggs (p. 847)
2. Properly identify the proper grades of eggs & signs of freshness
3. Identify the protein substitutes in breakfast cookery
4. Discuss breakfast garnishes
5. Prepare the various types of eggs: over easy (p. 854), over medium (p. 854), over hard (p. 854), Sunnyside up (p. 854), basted, scrambled (p. 856), poached eggs (p. 868), boiled eggs (3,5 minute and hard cooked (p. 848))
6. Properly prepare Eggs Benedict (p. 871)
7. Properly prepare an omelet (p. 858)
8. Properly prepare a Quiche Lorraine (p. 876), Frittata (p. 858)
9. Prepare the various types of breakfast meats (e.g. bacon, and sausage)
10. Prepare the various types of breakfast starches (e.g. home fries, p. 740), including latkes (p. 688)
11. Prepare battered breakfast items: pancakes (p. 1073) and French toast (p. 878)
12. Discuss and set-up a basic breakfast buffet.

1. Describe gluten, and the foods mostly commonly associated with it (p. 1028)
2. Identify the various types of leavening agents (p. 1017)
3. Identify and demonstrate how to fill and use a pastry bag (p. 1022)
4. Produce the following items: basic focaccia (p. 1034), biscuit (p. 1070), cornbread (p. 1079) and pie crusts/Pate Brisee (p. 1070)
5. Discuss the concept of a soufflé (p. 862)

1. Properly able to identify the basics of body mechanics
2. Properly able to demonstrate lifting a 50-pound item
3. Properly able to demonstrate standing posture while working to reduce body damage

1. Successfully prepare all items for the recipes selected (Students will have 3 hours for the final exam, not including 0.5 hours of prep time to gather ingredients.)
2. Successfully measure and cut the basic knife cuts including: julienne, macédoine, bâtonnet, tournée, chiffonade, oblique, brunoise, and paysanne (This is a timed test, requiring a specific weight for each cut to be demonstrated for grading)
3. Successfully demonstrate a knowledge of the classical sauces
4. Successfully demonstrate how to fabricate a whole chicken into six pieces
5. Successfully demonstrate the preparation of Chicken Provençal (p. 501), Rice Pilaf (p. 763), Steamed broccoli florets (p. 681), Hollandaise sauce (p. 298), and Cream of Tomato Soup (p. 339)

After completing the All Employee Knowledge section of the Study Guide, employees should be able to:

1. Understand property standards for personal appearance.
2. Identify property standards and policies regarding uniforms.
3. Understand your property’s social media policy.
4. List employee policies that affect you.
5. List your property’s fact sheet information.
6. List property policies regarding parking, pets, and guest reservations.
7. Identify airport and local transportation options.
8. Explain the purpose of the Manager on Duty (MOD).
9. Define guidelines for the use of property facilities.
10. Differentiate between routine and urgent maintenance and describe the purpose of each.
11. Discuss property lost and found procedures.
12. Explain property recycling programs and procedures.
13. Explain your role in your property’s security.
14. Understand procedures to follow in case of emergency.
15. Identify procedures and safety equipment that protects against blood borne pathogens.
16. Describe OSHA regulations that pertain to your position at the property.
17. Understand safe lifting guidelines.
18. Describe best practices for assisting guests with disabilities.
19. Recall ways to provide exceptional guest service.
20. Understand the role online reviews play in the success of your property.
21. Identify best practices for working with your team and other departments.
22. Explain policies on guest communication, including telephone and elevator courtesy.
23. Identify ways to handle and resolve guest requests and complaints.
24. List the locations of points of interest guests might inquire about on and off your property.
25. Explain the significance of VIPs.
26. Identify procedures for dealing with guests under the influence of alcohol.

After completing the Position Specific Knowledge section of the Study Guide, employees should be able to:

1. Describe ways kitchen cooks meet superior performance standards.
2. List basic kitchen safety guidelines that kitchen cooks must follow.
3. Discuss sanitation regulations kitchen cooks must follow, including keeping foods out of the temperature danger zone.
4. List and define some of the basic culinary terms commonly used in a kitchen.
5. Identify and explain how to use basic kitchen tools and equipment.
6. Differentiate between different kinds of knives and describe how to care for them properly.
7. Define standard cuts used for different kinds of foods.
8. Understand standard recipe development.
9. Follow proper procedures for weighing and measuring ingredients.
10. Learn how to convert standard recipes by changing the number of portions and the portion size.
11. Describe how to control food costs through yield testing roast meats.
12. List your property’s standard pars.
13. Identify nutrition trends that may affect your day-to-day job.
14. Describe the correct plate presentation and garnish procedures at your property.
15. Discuss ways to handle special guest situations, including special requests, substitutions, and complaints.
16. Review the process for working a call-and-pick-up-system.
17. Explain the purpose of banquet event orders and discuss how to use them to work more efficiently.
18. List the procedures for handling leftovers at your property.