This module will present the knowledge and skills that you must have in order to perform the procedures for cooking poultry meat such as chicken, turkey, duck and quail and both furred and feathered game animals.

This module will present the knowledge and skills that you must have in order to perform the procedures for cooking fish and shellfish dishes.

In this module, we will discuss the procedures for preparing and storing, as well as standard recipes for stocks, sauces and soups.

In this module, we will present to you the knowledge and skills that you must have in order to perform the basic techniques of egg cookery. This module will also present to you the basic procedures for preparing vegetables and starch dishes.

This module will present the knowledge and skills that you must have in order to perform the procedures for cooking beef, pork and lamb. Preparing meat from other sources such as fowls and game animals will be discussed in a separate module.