Skills by Occupation

manage student relationships food hygiene rules curriculum objectives assist students in their learning prepare lesson content assign homework observe student's progress work in vocational school assessment processes monitor developments in field of expertise assist students with equipment adapt teaching to student's capabilities apply teaching strategies develop course outline maintain students' discipline food preservation functional properties of foods guarantee students' safety teamwork principles food allergies facilitate teamwork between students adapt instruction to labour market give constructive feedback european food safety policy apply intercultural teaching strategies assess students

plan menus direct the preparation of food manage resources for educational purposes compile cooking recipes customer service give advice on the matching of food with wine provide lesson materials cultural customs on food preparation perform classroom management use cooking techniques research new cooking methods supervise food quality use food preparation techniques use instruments for food measurement identify nutritional properties of food create decorative food displays execute chilling processes to food products make artistic food creations work with virtual learning environments research new food ingredients advise on food preservation learning difficulties care for food aesthetic