1. Maintenance and use of knives: how to sharpen knives, how to work with knives, and how to use knives.

2. Slaughtering, primary processing and cutting of raw materials.

3. The preparation and application of various seasonings and sauces.

4. Identification and application of temperature.

5. Cooking theory.

6. Cooking operations: burning, frying, steaming, frying, frying, etc.