| Describe classic functions of management and human resource management in food service institutions. |
| Apply basic food principles and skills in buying, receiving, storing, preparing and controlling steps. |
| Classify the Food Service Systems. |
| Plan menu and standard recipes according to individual/group needs. |
| Demonstrate appropriate sanitation and safety principles in food service institutions. |
| Perform the appropriate organization according to types of food service institutions. |
| Organise kitchen design, tools and equipment to improve workflow and efficiency of operations. |