| Identifies the key components of institutional food services and explains their operational processes. |
| Analyzes the role of the dietitian in management and organizational processes |
| Demonstrates basic production techniques and new production systems with examples. |
| Arranges the necessary physical conditions for kitchen and dining hall planning. |
| Relates the tools and equipment used in institutional food services to health and proposes strategies for effective use. |
| Prepares menus that meet energy and nutrient requirements in accordance with national and international dietary guidelines while adhering to menu planning principles. |
| Prepares recipes applicable in institutional food services by following the processes of developing and controlling standard recipes. |
| Follows raw material selection and acceptance criteria and formulates effective purchasing strategies. |
| Proposes efficient, sustainable, and cost-effective strategies for receiving, storing, and stock management processes. |
| Explains occupational health and safety in institutional food services. |