| Objectives: |
It's aimed to gain knowledge, skills, and attitudes related to food preparation and cooking methods, service management, waste management, cost control, occupational health and safety, food safety, hygiene, and quality management systems in mass feeding systems. |
| Content: |
Principles of food preparation and cooking, basic cooking techniques, changes that occur during cooking, food production systems, principles and management of service, food waste and residual management, cost control, occupational health and safety, food safety and hygiene, quality management systems (HACCP, ISO22000), and foodborne microbial diseases. |