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- Recipe Costing...The Bottom Line (199?)
- Sanitation...Is Not an Option (199?)
- Knife Care: Selection, Sharpening, Sanitation, and Safety (199?)
- Knife Skills: Vegetable Cuts (199?)
- Fish Fabrication by the Professional Chef (199?)
- Shellfish Fabrication by the Professional Chef (199?)
- Chicken Fabrication (199?)
- Preparations Prior to Cooking (199?)
- Dairy, Bread, Toasting, and Rehydrating (199?)
- Aromatic and Flavoring Combinations (199?)
- Additional Vegetable Techniques (199?)
- Bases and Sauces (199?)
- Cooking Methods (199?)
- Breakfast, Accompaniments, and Desserts (199?)
- Preparation to Order Taking (199?)
- Beverage and Food Service (199?)
- Dessert to Check Handling (199?)
- Wine Service (199?)
- An Introduction to Table-Side Cooking (199?)
- Appetizers, Soups, and Salads (199?)
- Entrees: Boning and Carving (199?)
- Desserts, Beverages, Showmanship, and Salesmanship (199?)
- The Art of Folding Table Napkins (199?)
- The Basic Steps of Baking Bread (199?)
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