Students will be able to: explain accident prevention and fire safety; describe proper first-aid procedures, including the Heimlich maneuver, CPR, and location and appropriate uses of AED (Automated External Defibrillator); identify sources of food contamination and methods of prevention; apply appropriate personal hygiene in the workplace, including handwashing; identify microorganisms and other pathogens that cause contamination; apply appropriate time and temperature food preparation and storage standards, including HACCP principles and procedures; apply current food safety principles and practices supported by the National Restaurant Association Educational Foundation and other accredited food safety certification entities; describe the culinary career ladder, opportunities, and clusters; identify professional organizations and regulatory governmental agencies; identify current industry practices as they relate to culinary careers; discuss modern kitchen organization (brigade); apply professionalism and adhere to industry standards; define general culinary terms and various cooking methods; identify methods of flavor development, including herbs and spices; prepare produce (including starches, legumes, and grains), stocks, soups, and sauces, cold foods (including desserts, appetizers, salads, and salad dressings),  meats, poultry, and seafood; breakfast foods and dairy products (including eggs and batter foods), desserts, pastry items, and baked goods; demonstrate knife skills; demonstrate appropriate portion control; read, convert, and prepare standardized recipes using correct equipment and tools; calculate food costs for recipes; correctly identify weights, measures, and equivalencies; show competency in purchasing, receiving, and storage of perishable and non-perishable items; perform food and menu cost analysis; display familiarity with basic computer and inventory management systems; describe basic management documents (requisitions, schedules, invoices, etc.); plan and design various types of menus, considering nutrition, cost, and diet requirements; illustrate the food guide pyramid; be familiar with the "truth in menu" guideline; develop specialized menus (local, regional, ethnic, organic, restrictive diet, etc.); describe the principles of providing good customer relations, including greeting and appropriate service, and basic sales techniques; discuss "front of the house" terminology; use proper table setup based on various menu and service types; prepare various beverages; perform guest check, cash register operations, and POS (point of service); label and use small hand tools, utensils, and small and large equipment and select,  use, and care for these utensils; and operate, care for , and maintain small and large equipment. Performance Component:  Identification of Hand Tools, Herbs, Spices, and Flavorings (13%), Knife Skills (13%), and Cooking Skills (74%).