Lesson 1:
Uses of Kitchen Tools, Equipment and Paraphernalia
Lesson 2:
Maintenance of Kitchen Tools, Equipment and Work Areas
Lesson 3:
Storing and Stacking Tools and Equipment
Lesson 4:
Conversion of Weights and Measurements
Lesson 5:
Costing the Finished Products or Recipe
Lesson 6:
Occupational Health and Safety Procedures
Lesson 7:
Types of Hazards of Risks in the Workplace
Lesson 8:
Control Hazards and Risks in the Workplace
