There are a number of required materials for this program, and some recommendations. First off, you should have completed all content from year one. Once your certificate is awarded, you can move forward to year 2. Here is the list of required materials, and were to get them. Feel free to purchase on your own, however I have agreements with the publishers to offer discounts. The Professional Pastry Chef Professional Cooking for Canadian Chefs Culinary Artistry Elements of Dessert You can also get discounts on uniforms from Happy Chef, one of our industry partners. Check them out today! The remaining tools you should already have from year 1, including the master cook software program, the experimental recipe manual and templates for recipe development and costing.