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Culinary Arts

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Restaurant Management
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Butchery Essentials

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Classic French Mother Sauces

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Coffee and Tea Varieties

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Common Foodborne Pathogens

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Customer Service Scenarios

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Culinary Terms and Definitions

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Desserts and Pastry Fundamentals

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Dining Etiquette

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Food Allergies and Intolerance

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Food Preservation Techniques

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Food Plating Techniques

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Food and Wine Pairing Principles

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Fruit and Vegetable Seasonality

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Types of Menus

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Restaurant Marketing

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Restaurant Leadership and Management

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Restaurant Financials Basics

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Sustainable Food Practices

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Table Setting Standards

Food and Wine Pairing Principles

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Sushi

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Sauvignon Blanc or Riesling

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Quiche Lorraine

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Chardonnay or Albariño

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Chocolate Lava Cake

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Port or Banyuls

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French Onion Soup

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Beaujolais or Côtes du Rhône

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Oysters

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Champagne or Muscadet

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Margherita Pizza

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Sangiovese or Dry Rosé

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Peking Duck

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Pinot Noir or Riesling

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Goat Cheese Salad

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Sancerre or Chenin Blanc

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Chicken Tikka Masala

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Gewürztraminer or Viognier

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Pad Thai

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Gewürztraminer or Riesling

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Mexican Street Tacos

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Rioja or Garnacha

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Salmon

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Pinot Noir or Chardonnay

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Tiramisu

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Moscato d'Asti or Vin Santo

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Thai Green Curry

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Riesling or Grüner Veltliner

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Grilled Steak

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Cabernet Sauvignon or Malbec

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Ratatouille

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Provence Rosé or Chianti

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BBQ Ribs

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Zinfandel or Shiraz

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Lobster

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Chablis or Viognier

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Roast Chicken

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Chardonnay or Grenache

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Lamb Chops

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Bordeaux or Syrah

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Beef Bourguignon

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Pinot Noir or Burgundy

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Mushroom Risotto

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Pinot Noir or Nebbiolo

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Spaghetti Carbonara

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Barbera or Chianti

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Caesar Salad

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Sauvignon Blanc or Chablis

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Fresh Berries and Cream

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Moscato d'Asti or Champagne

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