| 1.00 | Apply advanced food service operations in the school-based restaurant. | 30% | B3 Apply Conceptual |
| 1.01 | Evaluate skills needed for human relations management. | - | - |
| 1.02 | Apply menu planning skills and knowledge of nutrition. | - | - |
| 1.03 | Apply strategies for purchasing, receiving, and business math concepts. | - | - |
| 2.00 | Apply advanced food preparation methods in the school-based restaurant. | 31% | C3 Apply Procedural |
| 2.01 | Apply methods of preparing sauces. | - | - |
| 2.02 | Apply moist heat cooking methods. | - | - |
| 2.03 | Apply dry heat cooking methods. | - | - |
| 2.04 | Apply combination cooking methods. | - | - |
| 3.00 | Apply advanced garde manger in the school-based restaurant. | 9% | C3 Apply Procedural |
| 3.01 | Apply methods of food preservation. | - | - |
| 3.02 | Apply methods for the preparation of forcemeats and aspics. | - | - |
| 3.03 | Analyze cheese and it's contributions to meals. | - | - |
| 3.04 | Apply methods for the preparation of canap's, hors d’oeuvres, appetizers, and decorative displays. | - | - |
| 4.00 | Apply advanced baking and pastry in the school-based restaurant. | 30% | C3 Apply Procedural |
| 4.01 | Apply methods for the preparation of breads and yeast products. | - | - |
| 4.02 | Apply methods for the preparation of pies and tarts. | - | - |
| 4.03 | Apply methods for the preparation of cakes and icings. | - | - |
| 4.04 | Apply methods for the preparation of custards, creams, and sauces. | - | - |
| 4.05 | Apply methods for the preparation of assorted pastries. | - | - |
