| 1.00 | Apply professional practice in a foodservice internship. | 25% | C3 Apply Procedural |
| 1.01 | Understand components of professional development in the hospitality and food service industry. | - | - |
| 1.02 | Apply commercial safety protocols. | - | - |
| 1.03 | Apply food protection management. | - | - |
| 2.00 | Apply basic food preparation skills in a foodservice internship. | 36% | C3 Apply Procedural |
| 2.01 | Apply knowledge of commercial food service equipment and procedures for its use. | - | - |
| 2.02 | Apply basic kitchen math operations and mise en place to standardized recipes. | - | - |
| 2.03 | Apply sensory evaluation skills. | - | - |
| 2.04 | Apply methods for stock and soup preparation. | - | - |
| 2.05 | Apply breakfast cookery skills. | - | - |
| 3.00 | Apply basic garde manger skills in a foodservice internship. | 15% | C3 Apply Procedural |
| 3.01 | Understand garde manger fundamentals. | - | - |
| 3.02 | Apply methods for the preparation of salads and dressings. | - | - |
| 3.03 | Apply methods for the preparation of sandwiches. | - | - |
| 4.00 | Apply basic baking in a foodservice internship. | 17% | C3 Apply Procedural |
| 4.01 | Understand fundamentals of baking. | - | - |
| 4.02 | Apply methods for the preparation of quick breads, cookies, and bars. | - | - |
| 5.00 | Apply basic food service operations in a foodservice internship. | 7% | C3 Apply Procedural |
| 5.01 | Apply dining room service skills. | - | - |
| 5.02 | Apply strategies for environmental sustainability. | - | - |
