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Part 1 Related studies: kitchen attire; modern kitchen equipment; the cooking of food; thickening and binding mechanisms; entrees and relieves. Part 2 Larder work: cold sauces; salads; cold hors d'oeuvres; sandwiches; cold pies; terrines; pates; galantines; cold buffet; rudimentary concepts. Part 3 Stove work: basics of culinary practice; soups; egg cookery and extensions; farinaceous cookery and extensions; the principles of boiling/poaching/steaming/frying/stewing and braising/roasting/pot-roasting/baking/grilling; combined methods of cookery-vegetables and potatoes; savouries and hot hors d'oeuvres; breakfast cookery. Part 4 Pastry work: basic pastries - cakes, biscuits, gateaux and torten; steamed and baked puddings; fermented/fermented laminated goods; milk puddings; baked egg custard sweets; bavarois; cold sweet souffles; mousses and fools; meringue and meringue-based sweets; house-made ices, sorbets and iced sweets; miscellaneous sweets; sauces, glazes/syrups, fillings and miscellaneous preparations.