Identifies food preparation and cooking methods. |
Analyzes food production systems and selects appropriate production methods. |
Explains the basic principles of service and modifies them to improve service quality. |
Applies food waste management strategies and implements strategies to reduce waste. |
Proposes effective cost strategies based on cost control. |
Explains occupational health and safety in mass food service systems. |
Outlines the principles of food safety and hygiene. |
Applies hygiene rules and organizes food safety processes. |
Identifies quality management systems and compares them. |
Explains foodborne microbial diseases and shows prevention methods. |