Theory Prepare Salads Prepare Salads, Appetizers and Sandwiches Classification and Types Ingredients and Components Preparation, Finishing and Presenting Techniques Special Tools and Equipment Hygiene Best Practices Vinaigrette-Based Salads Mayonnaise-Based Salad Contemporary Salads Prepare Appetizers Hot Appetisers Baked Appetisers Cold Appetisers Assorted Canapés Traditional and Contemporary Presentation Prepare Sandwiches Variety of Sandwiches Traditional and Contemporary Varieties Vegetable and Fruit Cookery Preparing a Variety of Vegetables using a Variety of Cooking Techniques Grain and Farinaceous Cookery Eggs and Breakfast cookery Egg-Based Dishes Breakfast Dishes Vegan Breakfasts Modernist Techniques Grain-Based Dishes Potato-Based Dishes Dried Pasta Dishes Fresh Pasta Dishes Theory Prepare Vegetable, Eggs & Farinaceous Dishes Classification, Types and Purchase Specifications Storage and Handling Preparation, Cooking and Finishing Techniques Special Tools and Equipment Hygiene Best Practices Pulse and Legume Cookery Prepare Soups Purée Soups Cream Soups Cold Soups Seafood Soups Clear Soups Broths Prepare Sauces White Roux–Based Blond Roux–Based Brown Roux–Based Warm Emulsion Cold Emulsion Tomato-Based 19 ICCA - ADNH Service Agreement
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