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Box 1: maintain a safe and secure working environment; create and maintain effective working relationships; clean food production areas, equipment and utensils; handle and maintain knives; maintain and promote hygiene in food storage, preparation and cooking. Box 2: prepare and cook basic meat dishes; prepare and cook basic fish dishes; prepare and cook basic hot and cold sauces; prepare and cook basic soups; prepare and cook vegetables for basic hot dishes and salads. Box 3: prepare and cook basic cold and hot desserts; prepare and cook basic pastry dishes; prepare and cook basic cakes, sponges and scones; prepare and cook basic egg dishes; prepare and cook basic pasta dishes; prepare and present food for cold presentation; prepare and cook basic shellfish dishes; prepare and cook basic vegetable protein dishes; prepare and cook basic pulse dishes; prepare and cook basic rice dishes; prepare and cook basic dough products; prepare and cook basic offal dishes; finish basic cakes and sponges; cook-chill food; cook-freeze food; clean and maintain cutting equipment; receive, handle and store food deliveries.