1.	Identify appropriate cuts/muscle of meat based on selected cooking techniques
2.	Prepare fish and meats according to cultural settings
3.	Vegetable cuts, cooking techniques and sauce preparation
4.	List various applications for the use of meat by-products.
5.	List and define the terminology associated with the Classical, International and Mediterranean Cuisine.
6.	Knowledge of how International, Classical and Mediterranean cuisine developed and continue to develop through both internal and external influences.
7.	Knowledge of how International, Classical and Mediterranean Cuisine have impacted the development of our own native cuisine as well as other international cuisine.
8.	Knowledge of those individuals directly responsible for the birth and significant times, development and continued growth of the cuisine of Europe: Careme, Escoffier, Laverne, Mennon and others.
9.	Prepare International, Classical and Mediterranean cuisine menus with an emphasis on proper Mise en place, timing, sanitation, knife skills, and use of the fundamental techniques of cooking.
10.	Properly prepare soups, stocks, and sauces for use with International, Classical and Mediterranean cuisine menu, utilizing ingredients indigenous to those countries or regions for the specified menus
11.	Write menus and prepare meals utilizing a particular country’s techniques, with consideration for cultural, religious, or ethnic influences.
12.	Demonstrate timing and organization in the preparation of Classical, International and Mediterranean cuisine methods.
13.	Demonstrate ability to utilize common rations pertaining to the preparation of Classical and Mediterranean cuisine menus and the writing of recipes, as well as the application of the “Total utilization” Concept.
14.	To work as in an organized manner in small groups and as a class based on a brigade system.
15.	To work on collaboration projects concerning various international cuisines, creating a presentation, developing menus and food items and relate them to the culture, religion, and indigenous ingredients in a professional teaching manner