Unit(s):
1. Beverages 2. Breads/Pastries 3. Cooking Techniques + Skills 4. Fish/Seafood//Poultry/Meats 5. Hors d'oeuvre/Garnishing 6. Identify Career + Job Opportunities 7. Nutrition 8. Safety + Sanitation 9. Salads/Dressings 10. Soups/Sauces 11. Use of various chapter foods topics dependent on time. 12. Utilize Operational Systems