| 1.00 | Understand components of professional practice in the foodservice industry. | 25% | B2 Understand Conceptual |
| 1.01 | Remember components of professional development in the hospitality and foodservice industry. (SUPPLEMENTAL) | - | B1 Remember Conceptual |
| 1.02 | Remember commercial safety protocols. | 5% | B1 Remember Conceptual |
| 1.03 | Understand food protection management. | 20% | B2 Understand Conceptual |
| 2.00 | Understand basic food preparation. | 36% | B2 Understand Conceptual |
| 2.01 | Understand commercial foodservice equipment and procedures for its use. | 8% | B2 Understand Conceptual |
| 2.02 | Apply basic kitchen math operations and mise en place to standardized recipes. | 7% | B3 Apply Conceptual |
| 2.03 | Understand sensory evaluation. | 5% | B2 Understand Conceptual |
| 2.04 | Understand stock and soup preparation. | 7% | B2 Understand Conceptual |
| 2.05 | Understand breakfast cookery skills. | 9% | B2 Understand Conceptual |
| 3.00 | Understand basic garde manger. | 15% | B2 Understand Conceptual |
| 3.01 | Remember garde manger fundamentals. | 4% | B1 Remember Conceptual |
| 3.02 | Understand preparation of salads and dressings. | 6% | B2 Understand Conceptual |
| 3.03 | Understand preparation of sandwiches. | 5% | B2 Understand Conceptual |
| 4.00 | Understand basic baking. | 17% | B2 Understand Conceptual |
| 4.01 | Remember fundamentals of baking. | 6% | B1 Remember Conceptual |
| 4.02 | Understand preparation of quick breads, cookies, and bars. | 11% | B2 Understand Conceptual |
| 5.00 | Understand basic foodservice operations. | 7% | B2 Understand Conceptual |
| 5.01 | Understand dining room service. | 7% | B2 Understand Conceptual |
| 5.02 | Understand environmental sustainability. (SUPPLEMENTAL) | - | B2 Understand Conceptual |
