Competency #11
11. Identify and demonstrate use of knife skills, hand tools and equipment operation, emphasizing proper technique and safety"

Competency #12
"Demonstrate how to read, follow and and prepare a standardized recipe and identify products"

Competency #14
"Demonstrate a variety of cooking methods such as roasting, baking, broilding, grilling, gridding, sauteing, frying, braising, stewing, poaching, and steaming"

Competency #23
"Produce a variety of yeast products, quick breads, pies, tarts, cookies, cakes, and icings"