| Identifies the key components of mass catering systems 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. |
| Organizes the necessary physical conditions for kitchen and dining hall planning. |
| Relates the tools and equipment used in mass catering systems 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. |
| Follows the processes of developing and monitoring standard recipes, reproducing applicable recipes in mass catering systems. |
| 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 mass catering systems. |