Introduction to the foodservice industry
Recipe development, construction, and adjustment
Planning menus, special meals, and receptions
Food product information and food science
Quantity food production fundamentals and evaluating food quality
Food safety, knives, and other equipment
Appetizers and hors d'oeuvres
Pasta, rice, cereals, and foods with grains, beans, and tofu
Salads and salad dressings
Sauces, salsas, marinades, rubs, and seasonings
