MODULE 1

Cleaning, Sanitizing, and

Storing Kitchen Tools and

Equipment

MODULE 2

Cleaning and Sanitizing

Kitchen Premises

MODULE 3

Mise En Place

MODULE 4

Classifications of

Appetizers

MODULE 5

Preparation of Hors

d’oeuvres

MODULE 6

Preparation of

Canapé

MODULE 7

Present a Range of

Appetizer

MODULE 8

Storing of Appetizer