| 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. |