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Practice a Challenge

Provisional Registration AITC

Culinary Pro-am

Private - Corporate - Competitions.

Master Chef - Examination.

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Practice a Challenge
AITC Registration
Culinary Pro-am
Corporate - Competitions.
Master Chef - Assessment.

TEST SUBJECTS

Knowledge = Quality Assurance

51- Attitude
49- Kitchen Admin Portion Control, Yeald
48- Kitchen Admin Time Management
46- Kitchen Admin, Organisational
43- Kitchen Admin Rosters
42- Kitchen Admin Quality Control
41- Kitchen Admin Purchasing
40- Kitchen Admin Training
39- Kitchen Admin Human Resource Management
38- Kitchen Admin Standard Recipes
37- Kitchen Admin Costing- Budgeting
36- Foodservice
35- First Aid
34-2 Kitchen Admin Leadership
34-1 Kitchen Admin Leadership
33- Ethics and Conventions
32- Environment and Sustainability
31- Kitchen Admin Compliance
30- Kitchen Admin Bus Planning
27- Presentation
26- International Dishes
25- Global Preparations
23- Vegetables and Fungi
24- Potato
21- Nutrition
22- Food Science
20- Menu planning
20- Trivia General Knowledge
19- Equipment and Tools
18- Culinary Terminology
17- Hot, Desserts and Sweets
16- Pastry - Cakes - Yeast
15- Larder - Buffet
14-U1 Fish, Shellfish - Recognition
14-U1 Fish, Shellfish - Cuts
14- Fish and Shellfish
13- Poultry and Game
12- Butchery and Meat Cookery
11- Eggs and Farinaceous
10- Fruit, Herbs and Spices
09- Salads and Dressings
08- Sandwiches,Hors d'oeuvres
07- Stock Soups and Sauces
06- Product Knowledge
05- Methods of Cookery
04- Ancillary Kitchen
03- Mise-en-place
02- Hygiene and HACCP
01-2 Occupational Health and Safety
01-1 Occupational Health and Safety

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