As a professional, I have to say that most, if not all, of the important points have been made.
#1 Learn how to use and maintain your knives. I started out with hand-me-down knives, and used those for awhile, until I bought a decent, albiet cheap, set which I still use. Properly maintained, they work great.
#2 Learn how to use your equipment, and how different pieces of equipment work together. Learn how you range elements heat up, and how different pots and pans work on those elements. Learn how your oven works. Does it burn hotter or colder than the dial indicates? Is it a conventional oven, or convection? Does it have hot spots? How do counter-top appliances work? Are they "quirky", or simple to operate? What can you do with them? Do you really need some of them? All of this will take experience. And, if you move, you will have to relearn some of this, particularly anything to do with the stove/oven.
#3 Mise en Place. This is a French term, which means "everything in it's place. This is usually meant that all the prep is done, but is also extended to making sure that you have the pots and pans needed, tools and utensils within easy reach, etc. For a home cook, basically it means that you've prepped all the ingredients, and you have all the equipment you need to make a meal ready to go. This catagory will fall under the "organization" heading already mentioned.
#4 Learn what goes good with what. Again, this is experience. I've found that there are basic seasonings and flavors that I like to have with certain foods, namely chicken, which I always season with salt, pepper, garlic, thyme, paprika, and sage. It makes many of my chicken dishes taste the same. Now, if I'm doing something from another cuisine, I'd use the seasonings that go with that cuisine and that food item.