| Define microorganisms found in foods and their contamination sources. |
| Explain the factors affecting microbial growth. |
| Properly use equipment and materials employed in the microbiology laboratory. |
| Perform dilution, media preparation and inoculation procedures using appropriate techniques. |
| Determine the number of microorganisms using enumeration methods and the Most Probable Number (MPN) technique. |
| Observe and differentiate microorganisms using staining and microscopic techniques. |
| Evaluate microbiological analysis results in terms of food safety. |