— Luis Burke

Okay. Competency based is based, is based on your hands-on ability, but it's a combination of not only your, your skillset, but also your knowledge. And that's where the related training comes in. You're in the kitchen, you're learning the techniques, you're learning the skills, but then it's supplemented by this instruction. Um, right. And so the competency based, meaning it's not, the program isn't based on how long you're in the program. The, the program is based on completion of techniques and skills in the program. Yeah. So the competency is, I understand on a braise or saute or steam or blanche or any of the core techniques that make up a culinary's library of tools that's competency based. Yeah. And that's what we're taking from the ACF and putting that into our program based on their, uh, standards. And these competencies are, if you go to any brick and mortar culinary school, are the competencies that are taught through a standard two year a OS education.