The badge earner demonstrated competency and knowledge in foundational cooking techniques, kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. The badge earner can prepare a variety of salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries, and foods for special diets. They have displayed proficiency in seasoning and flavoring, applied cooking methods, and evaluated basic nutrition in foods.

• Type Validation
• Level Foundational
• Time Months
• Cost Paid