Knives

Salads & salad dressing

Butchery

Fish and shellfish

Sauces

Rice and other grains

Vegetables

Poultry

Seasoning & flavoring herbs & spices

Stocks

Egg basic

Potato

Pasta

Moist heat cooking method

Dry heat cooking method

Soups

Intro to principles of food production

Rewarding individual performance (chapter 6)