Part 1
Back of House Skills ? Recipes and Kitchen Basics
Unit 1 Ingredients, Measurements and Quantities
Unit 2 Kitchenware, Appliances, Equipment, Tools and Utensils
Unit 3 Precise Recipes and Detailed Instructions
Unit 4 Recipe Wrap-Up Exercises and Projects
Part 2
Front of House Skills ? Discussing Food and Menus
Unit 5 Describing Food
Unit 6 Planning Complements and Accompaniments
Unit 7 Composing Menus
Unit 8 Menu Planning Wrap-Up Exercises and Projects
Self-Study Resources
References
