| Defines the fundamental principles of institutional food services and explains the operational processes of these services. |
| Explains the fundamental principles of menu planning and uses these principles in the menu development process. |
| Organizes appropriate menus considering the nutritional needs of different groups. |
| Explains the menu planning processes for workplaces and workers, and prepares sample menus. |
| Prepares menu plans suitable for the nutritional needs of individuals living in nursing homes. |
| Organizes menus considering the nutritional needs of preschool and school-age children. |
| Computes nutritional needs by taking factors such as age, gender, and health status into account. |
| Organizes sample menus suitable for the nutritional needs of various institutions. |
| Compares different types of menus (daily, weekly, special occasion menus, etc.). |
| Follows considerations to be taken into account in menu planning. |
| Shares the principles of menu planning for special occasions and events and provides appropriate menu suggestions for these activities. |