J‑1 participants progress through a multi‑phase training plan that introduces U.S. hospitality standards, kitchen safety and sanitation, and foundational to advanced culinary techniques. Interns rotate through several culinary outlets, including restaurant kitchens, garde manger, and banquet operations, gaining exposure to different service styles, production methods, and team structures. Training activities include knife skills, cooking methods, mise en place, à la carte and high‑volume food production, plating and presentation standards, inventory rotation, and basic purchasing and cost‑control principles. Interns learn through observation, guided practice, and supervised participation, with increasing responsibility as skills and understanding develop.