Ch. 1. Overview of world food and foodservice -- Ch. 2. Keeping your customers and employees safe -- Ch. 3. Your tools -- Ch. 4. Introduction to culinary techniques and principles -- Ch. 5. Planning and documenting your culinary creations -- Ch. 6. The world of stocks, sauces, and soups -- Ch. 7. Finger foods : appetizers and sandwiches -- Ch. 8. Creating salads -- Ch. 9. Creating with meats -- Ch. 10. Creating with poultry -- Ch. 11. Creating with seafood -- Ch. 12. Creating with vegetables -- Ch. 13. Creating with dairy products and eggs -- Ch. 14. Basic baking principles.