Skills by Occupation

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

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