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Table of Contents Level Two
1. Breakfast Food and Sandwiches
3. Cost Control
4. Salads and Garnishes
5. Purchasing and Inventory
6. Meat, Poultry, and Seafood
8. Desserts and Baked Goods
9. Sustainability in the Restaurant and Foodservice Industry
10. Global Cuisine 1 — The Americas
11. Global Cuisine 2 — Europe, the Mediterranean, the Middle East, and Asia