Skills by Occupation

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

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