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Appliances, equipment, and utensils in the kitchen and restaurant

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Cocktail food and finger lunches

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Computing in the hospitality industry

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Costing and calculating the selling price of a meal

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Customer relations

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Dairy products

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Desserts

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Fish

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Handling emergency situations

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Hygiene on food premises

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Knife skills

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Marketing concepts and terminology

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Meat

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Menu planning for continental and English breakfasts, brunches, and light meals

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Menu planning for hospitality establishments

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Menu planning for special tea occasions and three-course meals

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Menu planning: Formal four-course dinners, cocktail functions, finger lunches

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Minced meat and sausages

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Mise-en-place in the kitchen

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Nutrients and their functions

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Nutritional value of meals

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Pasta, classic pasta sauces

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Pastry

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Personal hygiene

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Policies governing working conditions (OHSA)

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Poultry

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Preparing venue and setting tables for teas and three-course meals

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Preserved food

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Preventative safety measures

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Principles of menu planning

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Professionalism in the hospitality industry

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Receiving stock

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Salads and salad dressings

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Sequence and techniques of food and beverage service for table d’hôte menus

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Service and clearing techniques for buffet-style and plated service

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Services provided by each

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Serving of formal four-course dinners, cocktail functions, or finger lunches

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Serving of non-alcoholic beverages

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Significance of South African culinary uniqueness

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Soups

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Stocks

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Storekeeping

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Table setting

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