By the end of this course, you will be able to:

• Discuss the benefits of breakfast
• Analyse the problems that lead people to skip breakfast
• Indicate the consequences of skipping breakfast
• Evaluate the preparation method of boiled eggs
• Recall the requirements for preparing the boiled eggs
• Discuss the preparation of fruit salad for breakfast
• Indicate the preparation method of hash brown potatoes and their nutritional importance
• Describe the method of preparing an omelette for breakfast
• List the procedure for making scrambled eggs and their nutritional information
• Identify the method of preparing slow-roasted tomatoes
• Explain the method of preparing super-fluffy pancakes

By the end of this course, you will be able to:

• Describe the barista profession and its origin
• Evaluate the cost of barista training and the financial opportunities it offers
• Analyse barista apprenticeships and their various training centres
• Identify coffee art competitions for enthusiasts 
• Explain how to become a master barista
• Identify the various coffee brewing methods and equipment
• Compare the two major types of coffee bean
• Categorise and describe various types of coffee

By the end of this course, you will be able to:

• Discuss the eight basic culinary skills
• Analyze the adequate temperature ranges required for proper storage of different food items
• Summarize the four most important food-borne illnesses and their causative organisms
• Identify the age groups that are at a higher risk of getting affected by food-borne illnesses
• Recognize various essential kitchen utensils and their uses
• Explain some of the essential knife-cutting skills and methods of using honing rods to sharpen the knives
• Recognize the characteristics of common herbs and spices and their medical benefits
• Distinguish between barding and larding processes

After completing this course, you will be able to:

• Identify different dishes that can be prepared from eggs
• Classify soups according to their content, health benefits, and cost
• Summarize the fundamentals of soup preparation and the method to prepare basic meat and vegetable soup
• Prepare a pasta rice dish
• Clean a fish before cooking it
• Fillet a fish
• Discuss the types of meats and world-famous meat dishes
• Roast a chicken
• Categorize salads based on their content and recognize different preparations

By the end of this course, you will be able to:

• Analyse and debunk common myths related to weight-loss programmes
• Evaluate the ‘weight-loss pyramid’ and explain how to implement it
• Compare the benefits of various foods that help weight reduction 
• Identify the essential components of an effective weight-loss plan
• Discuss how to draw up an eating schedule that helps you to lose weight
• Describe the role of carbohydrates, proteins and fats in making up a healthy and balanced diet
• Contrast healthy fat types with their unhealthy counterparts
• Summarise the role of five effective fat-burning chemicals

By the end of this course, you will be able to:

• Explain how to make a dietary ‘cheat day’ fruitful
• Describe the method used to create a calorie buffer
• Identify the worst type of ‘cheat meal’
• Compare the two main ways of implementing a diet break
• Recognise the ideal length and frequency of diet breaks
• Outline tips to modify the weight-loss plateau
• Summarise the disadvantages of crash diets
• Contrast different reasons for rapid weight gain
• Indicate effective ways to increase protein intake

By the end of this course, you will be able to:

• Analyse the importance of protein as a macronutrient 
• Explain the importance of adding various carb-containing food items to your diet
• Discuss various protein-containing food items that can promote your wellbeing
• Categorise fat-consuming behaviours according to the fat types
• Describe the ‘starvation mode’ and understand its significance
• Classify the four ways in which our bodies burn calories
• Evaluate the relationship between starvation, obesity and calorie storage
• Outline tips used to avoid causing metabolic slowdown

By the end of this course, you will be able to:

• Describe the equipment baristas use in professional settings
• Discuss different types of coffee grinders and techniques
• Identify the basic parts of an espresso machine and their functions
• Evaluate different forms of milk used to prepare different coffees
• Discuss the roasting process and appropriate grinder settings
• Identify different types of coffee beverages that can be prepared using espresso
• Describe the processor espresso extraction method and how to grind coffee beans
• Describe the duties of a professional barista other than preparing and serving coffee
• Explain how a barista should behave in front of customers
• Define the importance of selecting the optimal water temperature and the right grind size
• Identify the brewing temperature for an espresso shot and the importance of heat sinks and thermometers