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Butchery Essentials

Classic French Mother Sauces

Coffee and Tea Varieties

Common Foodborne Pathogens

Customer Service Scenarios

Culinary Terms and Definitions

Desserts and Pastry Fundamentals

Dining Etiquette

Food Allergies and Intolerance

Food Preservation Techniques

Food Plating Techniques

Food and Wine Pairing Principles

Fruit and Vegetable Seasonality

Types of Menus

Restaurant Marketing

Restaurant Leadership and Management

Restaurant Financials Basics

Sustainable Food Practices

Table Setting Standards