1
Food Safety and Kitchen Safety
2
Principles of Food Preservation
3
Canning
4
Freezing and Drying Foods
5
Meal Management & Menu Planning Principles
6
Menu Planning Using the Exchange List
7
Controlling Cost of Meals
8
Kitchen Ecology
9
Managing Time / Work Efficiently
10
Learning How to Demonstrate
11
Writing for the Public
12
Development of Food Habits
13
Religious Influence on Food Intake
14
Ethnic Influence on Food Intake