Identify international cuisines. Identify and determine use of ingredients in specific international cuisines. Identify and define terminology used in international cuisine. Prepare cuisines following standard recipes. Determine how equipment is arranged in each station.
Personnel Identify the personnel and their duties.
Menu Identify menu. Food cost Determine cost of menu items. Cost control Exemplify knowledge of cost control. Serving Observe proper serving techniques. Sanitation and safety Observe proper sanitation and safety procedures while food is being served.