Program Prerequisites: Educational Background: High school diploma or equivalent with coursework in Science (Biology and Chemistry), Mathematics, and English. Mathematical Skills: Basic Arithmetic and Measurement Skills for recipe scaling, costing, and portioning. Science Knowledge: Foundation in Chemistry and Biology for understanding food composition, cooking reactions, and food safety. Communication Skills: Proficiency in English (TOEFL, IELTS, or equivalent for non-native speakers) for menu descriptions, customer service, and food presentations. Creativity and Attention to Detail: Strong creativity and precision for recipe development, plating, and presentation. Technical and Practical Skills: Familiarity with cooking tools, kitchen equipment, and food safety standards. Teamwork and Time Management: Ability to work in fast-paced kitchen environments, meet deadlines, and coordinate with kitchen staff.