1. Supervisory skills in the hospitality industry
2. Principles of supervising food safety in catering
3. Practical gastronomy
4. Cold larder and farinaceous
5. Advanced soups, sauces and dressings
6. Vegetables and vegetarian dishes
7. Meat dishes
8. Poultry and game dishes
9. Fish and shellfish
10. Pastry and patisserie
11. Dough and fermented products
12. Hot, cold and frozen desserts
13. Cakes, sponges and petit fours
14. Chocolate products and decorative items
15. Sugar and marzipan based products and décor
16. Food product development and sous-vide concepts
17. Healthier dishes